The best part about these delicious apricot muesli cookies is that they are naturally sweetened with honey, without the need for any additional sugars. To ensure the most fulfilment out of each bite, pack the cookie dough with an abundance of dried apricots, muesli, dried fruits, nuts and more.
- 2 cups (240 g) raw no-added-fruit muesli with seeds and nuts
- 1 cup (160 g) wholemeal self-raising flour
- ½ cup (80g) finely chopped dried apricots
- 80 g butter, melted
- ⅓ cup (120 g) honey
- 1 egg, beaten lightly
- 1 egg white, beaten lightly
StepsHide all images
Preheat oven to 180 C. Line two large oven trays with baking paper.
Combine muesli, flour and apricots in a medium bowl. Make a well at the centre. Add combined butter, honey, egg and egg white; stir until well combined.
Using damp hands, roll level tbsps of dough into balls. Place balls on trays, about 4 cm apart. Flatten with a fork.
Bake cookies for 12 mins or until lightly browned. Cool on trays; cookies will firm on cooling.
TIP When measuring honey, lightly spray the measuring cup with oil first and the honey will slide out more easily. These cookies will keep in an airtight container for up to 1 week.