Well it was quite easy working out the quantity of apricots to use for this recipe. You see I ate all the others in the packet beforehand. Oh and I’ll have you know I suffered greatly as a result so I hope you appreciate and think kindly of me when you’re making them. Bottom line (ooh, see what I did there?), apricots and I are over. I already knew we weren’t a match made in heaven but now it would appear we’ve had a major bust up because within two hours of polishing off the last of the ‘cots, my stomach was rebelling more than a stroppy teenager. I’m talking large quantities though, haha, I couldn’t possibly turn my back forever! You’ll be relieved to hear I got a lot of sympathy from the children when they realised I wasn’t well. Awww, so sweet (thought I), only once I admitted the cause of my symptoms? Huh. Zero, Zilch, Nada!
These little beauties are a breeze to make, I made them up in moments during one particularly quiet and sunny afternoon last week, and left them to cool whilst I did the school run. My taste testers were delighted to see them ready, waiting for them and hastily tucked in .. but I’m finding the adjectives asked of these small people a little lacking. ‘Yum’, ‘chewy’, ‘yummy’ and ‘more’ were pretty much all I could squeeze out of them. But you know something? I’m not so sure I can do any better myself! So try them out and think of your own adjectives, then come back and tell me. But only if they’re nice 🙂
I’ve been reading up on gelatine eggs recently and thought I’d give it a whirl with these cookies. Because of gelatine’s binding qualities, it can be used very successfully as an egg substitute … but only in small quantities. You have to work fairly quickly too, otherwise it will start setting up on you. If that should happen when you’re making these forge onwards people, because I too experienced this minor annoyance in the testing process but the little n’oatmeals were still delicious. The point I want to make is don’t make up the mixture and then go off and answer the phone or that knock on the door. Make ’em wait!!
I had a lovely conversation with Marcee from Great Lakes Gelatin the other day. I wrote a Facebook post recently pointing out the difference between the red and green cans and a follower told me hers was orange. So I emailed GL because if there’s one thing I love it’s a mystery and I could have sworn the one sitting in my cupboard was red. Hey ho, so much for my eye sight, it would appear. And oh yes, same goes for the hundreds of other bloggers who are clearly overdue a visit to the optician. It turns out there is no red can, only orange and my email was rewarded with a phone call so how’s that for customer service? Fifteen minutes later and I had squeezed a whole lot more information so I can tell you that nutritionally speaking, the two cans are just the same, although as discussed here and here, the different coloured cans do very different things (use the orange for setting liquids, e.g. jellies/jello, panna cotta and gummies. Use the green for protein smoothies and shakes, etc as this one does not set). Interesting fact: The collagen hydrolysate (green) is absorbed faster than the gelatine (orange) and because it doesn’t set is used in hospitals, where it is fed to patients intravenously in order to improve their strength and healing. If you haven’t already treated your own body to these cans, I highly recommend as truly nothing else compares!
And treat yourself to a spot of cookie making .. you know you want to!
![apricot n'oatmeal cookies [AIP]](https://i2.wp.com/healingfamilyeats.com/wp-content/uploads/2014/10/apricot-noatmeal-cookies-AIP1.jpg?resize=682%2C1024)
apricot n’oatmeal cookies
These tasty morsels take only moments to prepare and I’m guessing the likelihood of you having the ingredients to hand is fairly high. The gelatine ‘egg’ is a great substitute for the real thing, it makes for a soft, chewy texture without the risk of these delicious cookies falling apart.
(makes 8)
Print the recipe here
1 cup (85g) finely shredded coconut
1/2 cup (100g) dried, unsulphured apricots
2 tbsp coconut oil
pinch salt
1 gelatin egg, as follows
gelatin egg –
1 tbsp gelatin
1 tbsp room temperature water
2 tbsp just boiled water
Preheat oven to 350˚F/180˚C. Line a baking sheet with parchment paper.
Put the coconut, apricots, coconut oil and salt into a food processor with the ‘S’ blade attachment. Whizz for 1 minute or so, until really well combined but not paste like.
Next, make the gelatin egg. Put the gelatin and room temperature water into a small bowl and mix until throughly combined. Now add the boiled water and whisk quickly until the gelatin has melted and the mixture looks frothy. With the motor running, pour the gelatin egg through the feeder tube and whizz again just for a second or two to fully incorporate the ‘egg’. Take spoonfuls of the mixture, roll into balls and flatten slightly on the baking sheet. As you are doing this you will notice the mixture getting firmer and more gelatinous, and you may even need to gently squeeze the mixture in the palm of your hand. This is absolutely fine.
Cook for about 12 minutes until golden. They will be a little on the soft side so leave them on the baking tray for a few minutes to prevent them falling apart. When they are a little firmer, transfer them to a wire rack to cool completely. These are best eaten the day they are made, however will keep up to three days stored in the fridge. Alternatively they freeze really well.
Yummy! I love how simple the recipe is and how good they look 🙂 I will heed your warning about not eating too much dried apricots though!!
Thanks Sophie and yes, do 😉 🙂
This recipe looks delicious. The name is Apricot n’ oatmeal however I don’t see the measurements for the oats. Thanks.
Hi Susan, the recipe is called N’Oatmeal because there are no oats. The N’ is typical in paleo recipes where the food is similar to, or based on the traditional but has substitutions that comply with the paleo diet. If you try them, I hope you enjoy 🙂
I was just wondering what I could do with some unsulphered apricots! But, I don’t have a food processor and don’t want to spend the big bucks or give up the space for one. Can I do this by hand?
Hello Apelila, I really don’t think you can make these by hand, there is a lot of blending to do in order to bring the mixture together. Personally I couldn’t do without my processor, it is my most used piece of equipment in the kitchen (aside from the oven 😉 ) but I hear you about hefty prices. How about looking at this one, a basic model and not too big and the price is amazing. http://amzn.to/1uunX2H
fyi, I have that one, it’s…weak. no matter how long I run it, it doesn’t puree everything like it should. I’m still going to try the cookies!
Well, I guess you get what you pay for. Thanks for the feedback and I hope you enjoy the cookies 🙂
I just whipped these up and have eaten two already while they are still gooey & warm..I could legitimately eat them all right now! Thanks for sharing such an awesome, simple recipe that uses up the no nasties Turkish apricots I’ve had for ages not know what to use them for!haha
Am also thinking these could be quite yummy with dates instead of the apricot:)
Glad you enjoyed your cookies Holly. Yep, dates would be good .. and prunes .. and figs 🙂
I love these cookies! They have been such a treat in a very strict diet. I have made them with a pinch of cinnamon even better. I have also experimented with ginger bread spices – works great. Figs and dates taste good but they take the chewiness away… Thanks for an amazing recipe!
Thanks Marit, I’m so pleased you enjoy them. Happy New Year!
Thank you for a delicious, decadent AIP treat! These are great,
My pleasure and thanks Linda! 🙂
these are great, i subbed dried pluots as i don’t do too well with dried apricots…they turned out perfectly though and were enjoyed by all eaters!
Great to hear Sabina, thanks for the feedback. I shall have to look out for pluots 🙂
I have the red can of Great Lakes gelatin, will it work for this?
Yes, it’s the red can you need.
I did these with apricots and then another batch with dried cranberries. Both were yummy! Thanks for this easy and delicious recipe!
My pleasure, I’m so pleased you like it – the addition of dried cranberries sounds delicious!
I have a difficult time with coconut, so I rinsed my homemade sauerkraut very well and used it instead. I saw this hint on a question and answer site about coconut. These turned out yummy, but I think I would add just a bit of raw honey since sauerkraut has no sweetness.
That sounds so interesting, thanks, I’ll have to try that some day. So glad they worked well for you 🙂
Haven’t made the cookies yet but just wanted to say you are such a humorous writer, really like reading your blogs.
Now to cook!
Aww thanks Suzanne, I appreciate you popping in and making me smile. Hope you enjoy those cookies 🙂
These made a lovely, cozy treat on a (thunder) stormy late spring day – Thanks!!
Oh yes I can imagine! 🙂
What an awesome recipe! Thank you!
Thrilled you love it 🙂 🙂
Hi,
I was wondering if you think it would work to use a real egg instead, for a Paleo but not non-aip person like myself. 🙂
It might work with a small one but to be honest I think it would be better with the gelatin.
Can these be made using a vitamix, or is a food processor absolutely necessary? Thanks in advance!
I’m sure it’ll be fine to make them in your vitamix. You could even make them by hand if you fancied a workout 😉
One other question … can these be frozen? I’ve never tried to freeze anything with gelatin in it … thanks in advance!
Ah just saw now they can be frozen. And thawed just by leaving on the countertop?
Yes, and they’ll thaw really quickly too. You can also eat them from frozen 😉
Apologies if this is a silly question but I’m new to AIP baking… I’m not a fan of apricots. Do you think I could use dates instead?
Yes no problem. Enjoy!
These look scrumptious! Will these spread at all? Does “flatten slightly” mean flatten pretty much to the final shape? Is this something non-AIPers will appreciate?
Hi Skip, they won’t spread so yes, flatten to final shape. I hope your non-AIPers like them, I can’t really say but I know a few who liked them 😉
I am paleo but not vegan, so I do eat eggs— could I use an actual egg rather then messing with the gelatin egg?
Hi Barbara. Yes you can use an egg but I haven’t tested the recipe with anything other than gelatin. You’d be experimenting with the mixture, so please let me know the outcome?