Dried Apricot Oatcakes

This recipe is actually adapted from a baby food cookbook that I have. I made these for Emory, but we all loved them so much I decided to do a post on them. They are so simple to make, and most of the ingredients are things you have on hand. It is a really healthy snack, and a great alternative to a morning muffin or donut. They are just barely sweet, and my little one devoured them. I felt great knowing he was eating a healthy snack that would fill his little belly up with lots of fiber and vitamins. So for all of you moms who run to that box of graham crackers, try this recipe out and you will be pleasantly surprised with the results!

Dried Apricot Oatcakes
Although they look like cookies they are more like a breakfast bar. 
Makes 15-18 two-inch rounds

Vegetable oil spray 

2 cups old fashioned rolled oats (not instant)

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/8 teaspoon salt

2 tablespoons unsalted butter, melted

1 tablespoon honey

3 tablespoons finely chopped dried apricots 

2 tablespoons shredded coconut

Preheat oven to 400 degrees. Line a baking sheet (you may need two) with aluminum foil and spray with oil (or you can you a silpat mat like I did). 

In a mixing bowl combine oats, cinnamon, baking soda, and salt. Make a well in the center and add the butter and honey. Combine with a rubber spatula until all oats are coated. Mix in apricots and coconut. Heat 1 cup of water in a saucepan until very hot but not boiling. Add water 2 tablespoons at a time to oats, stirring after each addition with a rubber spatula until oats become wet and sticky. You may not need all the water. With wet hands m ix dough mixture one last time. Dough will be sticky and loose. 

Using a cookie scoop (or two large spoons) scoop dough onto cookie sheet and slightly pat into flat oatcakes. Bake oatcakes until edges turn golden brown and centers are firm and not sticky, about 15 minutes. Transfer to a wire rack to cook completely.