Apricots are high in vitamin A, vitamin C, potassium, magnesium and they contain only 17 calories per apricot which proves it to be a healthy fruit. These apricots are available in plenty during early summer and its best flavor can be found from May through August. However, dried apricots are available throughout the year. While purchasing apricots pick the ones which are orange in color and avoid green, yellow or pale spots.
By smelling the apricots, you can find out the good ones which give good aroma and always go for the ones which are soft and not mushy and firm. Apricots have the tendency to get ripened very soon and to avoid ripening they can be stored in fridge that too will last about three days. Below you can find the ingredients needed to prepare this recipe followed by its procedure.
Ingredients
- 1/3 cup of roasted unsweetened coconut (Spread the coconut on my cast iron pan and roasted until browned.)
- 1 1/2 cups of oats
- 1/2 cup of whole wheat flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of canola oil
- 1 teaspoon of vanilla extract.
- 3/4 cup of brown sugar
- 1 egg
- 1/4 cup of chopped dried apricots
- 1/8 cup of sunflower seeds
Instructions
- In a separate bowl, mix the dry ingredients together.
- Add the wet ingredients to it and a dry mixture will be obtained.
- Press it into the greased mini muffin tin.
- Bake it at 350 F for 10 minutes until the cookie is properly baked.
- Allow the cookies to cool down completely before taking out of the muffin tin.
These cookies are loved by all kids and as they are homemade it does not contain any adulterations. One can also add one tablespoon of milk or cream to dry cookies to add more flavor to it. Try out this delicious fruit recipe and know for yourself more about the taste and flavor of this recipe.
