Trail Mix Cookies

Yeild

10 large cookies

10 mins prep. 20 mins cook. 180ºC.

1 3/4 cups almond meal
1/2 cup loosely chopped apricots
1/3 cup mixed seeds* (such as hemp seeds, sesame seeds, ground pumpkin, or ground flax seeds)
1 tsp baking powder
1/3 tsp sea salt
1/2 cup brown sugar
1 egg
5 Tbsp canola oil
1 tsp vanilla extract
2 Tbsp maple syrup

In a large mixing bowl, stir together almond meal, apricots, seeds, baking powder, salt and sugar.
In a separate bowl, beat egg (using a whisk or fork vigorously)
To the egg, add the oil, vanilla, and maple syrup and stir to combine. Then add this mixture to the dry ingredients and mix until just combined. You should have a firm, semi-tacky dough. If it is too wet, add a bit more almond meal.
Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
Preheat oven to 180ºC. Form into balls. Then slightly press them down into discs.
Place on a tray lined with baking paper with about a 3cm gap in between each cookie to allow for a little spreading.
Bake for 20-25 minutes or until the undersides are golden brown and the tops appear slightly puffy and cracked.
Remove from oven and let cool on the pan for 10 minutes then transfer them to a cooling rack
Enjoy immediately or let cool completely before storing leftovers in a sealed container at room temperature up to 4 days, 1 week in the refrigerator, or 1 month in the freezer.