Spiced apricot and oat breastfeeding cookies
Serves: 45 cookies
  • 200g butter, softened
  • ¾ cup firmly packed brown sugar
  • ¾ cup caster sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups plain flour, sifted
  • 1½ cups whole rolled oats
  • ½ cup shredded coconut
  • ¼ cup linseed/flaxseed
  • ¼ cup brewers yeast. You can find it at specialty health food stores.
  • 1 teaspoon baking soda
  • 2 tablespoons ground ginger
  • 1 teaspoon mixed spice
  • 1½ cups chopped dried apricots
  1. Preheat oven to 180°C (conventional). Line baking trays with baking paper.
  2. Beat the butter and sugars in an electric mixer until pale and creamy. Add the eggs and vanilla. Beat until well combined.
  3. Add the flour, oats, coconut, linseed, yeast, baking soda, ginger and mixed spice and beat until just combined. Stir through the apricots.
  4. Spoon heaped tablespoonfuls of the mixture onto prepared trays. Press to flatten. You will probably need to do this in batches. Bake for 10-12 minutes, until light golden. Cool on trays.
If you don't want to bake all the cookies in one go you can wrap any remaining dough in a large sheet of baking paper and roll into a 6cm wide log. Freeze this and then cut into 1cm slices to bake. You may need to increase the cooking time by a couple of minutes.
Recipe by emerald + ella blog at https://emeraldandella.com.au/blog/2015/03/spiced-apricot-oat-breastfeeding-cookies/