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Zippy Chocolate Apricot Oat Cookies

Zippy Chocolate Apricot Oat Cookies

Naturopath Lauren Glucina
Soft and chewy Chocolate Apricot Oat Cookies quicker than the speed of light. A simple vegan recipe.
4.72 from 7 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Cookie, Sweet
Cuisine Plant-based
Servings 12
Calories 156 kcal


  • 2 large bananas
  • 1 cup wholegrain oats quick oats or rolled oats will not work
  • ¾ cup coconut desiccated, fine
  • ½ packed cup chopped dried apricots organic, sulphur dioxide free
  • 70g roughly chopped dark chocolate (small handful)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon Ceylon
  • teaspoons coconut or olive oil
  • Zest of a small orange


  • Pre-heat oven at 170˚C (338˚F). In a large bowl, mash the bananas well, then add all other ingredients, mix well, use your hands to combine.
  • Roll a tablespoon of mixture at a time into a ball and place on a tray lined with baking paper, then flatten them down slightly.
  • Bake for 8-10 minutes then let cool before serving. Store in an airtight container.
  • Double the recipe if you have multiple oven trays.


Calories: 156kcalCarbohydrates: 13gProtein: 3gFat: 10gSodium: 6mgFiber: 3gSugar: 7gIron: 0.4mg
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