no-bake apricot coconut oatmeal cookies
Recipe from The Blender Girl
Ingredients
- 2 cups rolled oats
- 2 cups dried apricots
- 1 cup unsweetened shredded coconut
- 1/2 cup firmly packed grated fresh apple about 2 medium apples
- 1/2 cup pitted dates roughly chopped
- 4 Tbsp raw unrefined coconut oil
- 2 Tbsp coconut nectar or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- pinch of sea salt
Instructions
- Throw all ingredients into the bowl of food processor and pulse until the mixture is thoroughly blended and holds together. Adjust ingredients to taste, if preferred. (I added a couple of teaspoons more coconut nectar for sweetness and two lemons' worth of zest because one can never have too much lemon).
- Transfer the mixture to a bowl and scoop into balls, then flatten into a cookie shape.
- Place the cookies onto dehydrator racks lined with mesh sheets and dehydrate at 100°F for 10-15 hours (time will depend on the size of your cookies or your preference.)* The cookies will be dense and chewy. Store in an airtight container.
Notes
If you don't have a dehydrator, preheat your oven to 300°F, then turn off the heat, place the cookies inside, close the door and let cool. Repeat this process until the cookies reach your preferred consistency.
