• Splash of water (if needed to blend)
Instructions:
1. Soak the apricots:
Place dried apricots in warm water for about 10 minutes to soften. Drain well.
2. Blend the base:
In a food processor, add the soaked apricots, almonds, and oats. Pulse until everything is broken down and starts forming a sticky dough. It should be textured — not completely smooth.
3. Add the rest:
Add chia seeds, melted coconut oil, cinnamon, and a pinch of salt. Blend again until fully incorporated. If the mix feels too dry, add 1–2 teaspoons of water.
4. Shape the cookies:
Scoop out small portions and shape into round, slightly flattened cookies with your hands. Place on a tray lined with parchment paper.
5. Chill or bake (you choose):
• Raw version: Place in the fridge for 30–40 minutes to firm up.
• Baked version: Bake at 170°C (340°F) for 10–12 minutes, just until the edges are golden.
6. Let cool & enjoy:
Store in an airtight container in the fridge for up to a week — or freeze for longer shelf life.
Tips & Variations:
