These delicious homemade energy cookies are made without flour or refined sugar and packed with nuts, seeds, and naturally sweet dried apricots. They’re chewy, nutty, and perfect when you want a wholesome homemade treat.
🛒 Ingredients
* 70 g (2.5 oz) dried apricots
* 50 g (1.8 oz) walnuts
* 70 g (2.5 oz) hazelnuts
* 30 g (1 oz) pumpkin seeds
* 40 g (1.4 oz) sunflower seeds
* 20 g (0.7 oz) sesame seeds
* 20 g (0.7 oz) flaxseeds
* 60 g (2.1 oz) almonds
* 20 g (0.7 oz) pine nuts
* 40 ml (about 2½ tbsp) natural honey
* 1–2 tbsp water, only if needed
👩🍳 Instructions
1. Prepare the Apricots
If the dried apricots are very firm, place them in warm water for 5–10 minutes.
Drain thoroughly and pat them dry with a clean towel. Cut them into smaller pieces.
2. Prepare the Nuts and Seeds
Add the walnuts, hazelnuts, almonds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and pine nuts to a food processor.
Pulse several times until the mixture becomes finely chopped and crumbly.
Don’t process it into a smooth nut butter—the small pieces give the cookies a better texture.
3. Add the Apricots
Add the dried apricots to the food processor.
Pulse again until the apricots are broken down and begin sticking to the nut-and-seed mixture.
4. Add the Honey
Transfer the mixture to a bowl and pour in the honey.
Mix thoroughly until everything is evenly coated and the mixture holds together when pressed between your fingers.
If it seems too dry, add 1 tablespoon of water at a time until it becomes easy to shape.
5. Shape the Cookies
Preheat your oven to 350°F (175°C).
Line a baking tray with parchment paper.
Take small portions of the mixture and roll them into balls. Place them on the tray and gently flatten each one into a cookie about ½ inch thick.
6. Bake
Bake for approximately 10–14 minutes, or until the cookies are lightly golden around the edges.
Keep a close eye on them because the nuts and seeds can brown quickly.
7. Cool Completely
Remove the tray from the oven and allow the cookies to cool for 10–15 minutes.
They will firm up as they cool.
✨ Helpful Tips
* For a stronger nutty flavor, lightly toast the nuts and seeds before processing.
* Don’t over-process the mixture or it can become oily and pasty.
* If you prefer softer, chewy cookies, bake for the shorter amount of time.
* For crispier cookies, flatten them slightly more and bake a little longer.
* Store in an airtight container in the refrigerator for up to 1 week.
🍯 Important Note
These cookies contain no flour and no refined sugar, but they are not sugar-free because dried apricots and honey naturally contain sugar.
They’re also quite nutrient- and calorie-dense because of the nuts, seeds, and honey, so a small cookie can be a satisfying portion.
