These delicious cookies are super easy and totally irresistible!
Ingredients
Cookies
1 1/2 cups Oats
1/4 cup Brown sugar
100g diced dried apricots
1 cup Gluten-free flour
2 tbsp Date syrup
1/4 cup Water
1 1/2 tsp Baking soda
125g Dairy-free butter (I used Olivani)
Optional drizzle (leave out to make vegan)
1/2 cup White chocolate buttons
2 tbsp Plain pourable yogurt (I used plant-based kefir)
Directions
Pre-heat oven to 180 degrees and line two baking trays.
Combine the oats, sugar, apricots and flour in a bowl.
In a small pot over low-medium heat add the date syrup, water and baking soda, stirring until combined. Once boiling, add in the butter and stir until melted.
Add the syrup mixture to the dry ingredients and mix until combined.
Roll spoonfuls into balls and place on the lined trays. use a fork to press down and pop into the oven for 10-15 minutes or until golden.
Once baked, set aside to cool and prep the white chocolate yogurt drizzle.
Set up a double boiler over medium heat and melt the white chocolate. Stir in the yogurt and transfer into a small zip-lock bag.
Cut a off a small corner of the bag and drizzle over the cooled cookies.
Let the chocolate set and enjoy!