Gluten-free apricot coconut cookies
These quick and easy cookies make a great lunchbox snack
Equipment
- Large baking sheet or cookie tray
- Large mixing bowl
Ingredients
- 200 g chopped dried apricots
- 130 g gluten-free self-raising flour
- 100 g desiccated coconut
- 80 g brown sugar
- 1 tsp vanilla essence
- 100 g butter, melted
- 1 egg, lightly beaten
Instructions
- Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven)
- Grease and line a large baking sheet or cookie tray
- Put all ingredients in a large bowl and mix to combine
- Roll heaped teaspoonfuls of mixture into balls and put unto tray. Allow room for spreading. Gently press with a fork to flatten a little
- Bake for 15 minutes
Notes
Freeze in a sealed container or bag and defrost at room temperature as required.