Oat, coconut & apricot biscuit bites

Oat, coconut & apricot biscuit bites

These cookies contain Sweet Freedom syrup, made from apples, grapes and carob – an edible pod used in chocolate substitutes. We've also used apricots and coconut, for added natural sweetness and texture, plus Truvia sweetener.

By , 21 September 2015

(4 votes)

Oat, coconut & apricot biscuit bites

  • 30 Mins

  • Serves: 30

Nutritional Info
Each 15g serving contains

  • Energy

    247KJ

    59KCAL

    3%

  • Fat

    2.7g

    high

    4%

  • Saturates

    1.1g

    high

    6%

  • Sugars

    2.7g

    med

    3%

  • Salt

    0.11g

    med

    2%
of your reference intake.
Typical energy values per 100g: 1647kJ/393kcal.
Ingredients
  • 50g dried apricots, finely chopped
  • 50g desiccated coconut
  • 100g wholewheat flour
  • 125g porridge oats
  • 1 level tbsp Silver Spoon Truvia sweetener
  • 3 tbsp rapeseed oil
  • 75g Sweet Freedom syrup
  • 1 large egg white
  • 1 level tsp bicarbonate of soda dissolved in 2 tbsp boiling water
Method

  • Pre-heat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Mix the apricots, coconut, wholewheat flour, porridge oats and Truvia together, making sure all the pieces of apricot are separated.

  • In another bowl, whisk together the oil, Sweet Freedom and egg white until just evenly mixed.

  • Add the dissolved bicarbonate of soda to the syrup mixture. Using a fork, mix it with the oat mixture.

  • Spoon heaped teaspoons of the cookie mixture onto the trays – they'll spread out as they cook so leave plenty of space between them – then flatten slightly with the palm of your hand. Bake for 10 minutes, until golden brown.

  • Remove from the oven and allow to cool for 5 minutes on the tray, then transfer to a wire rack until cold.