Apricot kernel cookies

Ingredients

Dry ingredients:

• 200 g rolled oats
• 70 g apricot kernel flour
• 90 g all-purpose flour
• 1.5 tsp baking powder
• Pinch of salt
• Zest of 1 lemon

Wet ingredients:

• 2 eggs
• 3 heaped tsp almond butter 
• 3-4 tbsp thick yogurt
• Sugar / honey / maple syrup to taste
• 1–2 tbsp lemon juice

Fruit:

• Fresh mango (diced)

Preparation

First, we preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. In a large bowl, we mix the dry ingredients: rolled oats, apricot kernel flour, all-purpose flour, baking powder, salt, and grated lemon zest. The apricot kernel flour gives the cookies a subtle marzipan and almond note, which pairs beautifully with the sweet mango and fresh lemon. In another bowl, we whisk together the eggs, almond butter (or walnut butter), yogurt, sweetener, and lemon juice until we get a thick, creamy mixture. Next, we pour the wet mixture over the dry ingredients and combine thoroughly. Finally, we gently fold in the finely diced mango. If the dough feels too soft from the mango's moisture, we add a little extra rolled oats or flour; if it seems too dry, we mix in a bit more yogurt. We let the dough rest for 10–15 minutes so the oats can absorb the moisture. Using a spoon or our hands, we shape small cookies and place them on the baking sheet, flattening them slightly as they won't spread much while baking. We bake at 180°C for about 15–20 minutes, until the edges turn light golden brown. Once done, we let them rest on the tray for a few minutes to firm up, then transfer them to a wire rack or plate to cool completely. The result is a soft, fruity oat cookie with a delightful marzipan flavor where the sweetness of mango, the freshness of lemon, and the unique aroma of apricot kernel flour come together perfectly. You can find the full recipe video on our TikTok page—check out how these mango & apricot kernel flour oat cookies are made step-by-step!