I love this recipe because it's a "no-bake" recipe, which means I can't burn anything! You may have most of these ingredients kicking around in your cupboards already. No worries if you don't have the exact ingredients, such as Almond butter, maple syrup, almonds, dried fruit...you could use natural peanut butter, honey, hazel nuts or cashews and any dried fruit or mini dark chocolate chips, possibilities are endless!
Load up the first 5 ingredients on the list in your food processor...
Make sure to scrape the container to get all the ingredients stuck at the bottom mixed in. Then add the oats and just a pinch of salt, mix one more time...
Line baking sheet with Parchment paper. Scoop the dough out with a spoon and roll into small balls. place on cookie sheet and press down...I made mine about the size of a Toonie. Place in fridge for about an hour or so.
This recipe yields about 14 cookies...they may be small but they're big on taste and enough to keep your sweet tooth at bay!
INGREDIENTS:
1/2 cup dried cranberries
1/2 cup dried apricots
1/2 cup Almonds
2 tbsp Almond butter
1 tbsp Vanilla
then add...
1/4 GLUTEN FREE oats
pinch of salt
You might need to add 1-2 tbsp of water after the dry ingredients, just to loosen things up.
Nutritional info per cookie : calories 59, fiber 1g, protein 1.5g, fat 2.3g and sugar 4.5g if you use "sweeten" dried cranberries, so spend a little more to get the unsweetened cranberries and you'll cut the sugar by half!
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