100g Rolled Oats (use gluten free oats for gluten free cookies)
100g Ground Almonds
1/2 Tsp Baking Powder
1 Tsp Almond Extract
90g Rich Sweet Freedom
75g Rapeseed Oil (ideally a mild flavoured one)
50g Almonds, roughly chopped
75g Dried Apricots, chopped into small pieces
100g Dark Chocolate, cut into small chunks
Preheat the oven to 170℃/Fan 150℃ and line 2 large baking sheets with non stick parchment.
Mix together the oats, ground almonds and baking powder. Then, mix in the almond extract, Sweet Freedom and oil until it forms a soft dough. Next stir through the almonds, apricots and chocolate.
Place small balls of the mixture onto the prepared baking trays, ending up with 16 cookies in total. Allow plenty of space between each cookie as they will spread out as they cook. Flatten the cookies and then bake in the oven for about 25 minutes or until golden brown. Remove from the oven and leave to cool slightly before transferring to a cooling rack.