Apricot Almond Protein Cookie

By Joanne  , Print

May 21, 2018

Our Apricot Almond Protein Cookie was inspired by the flavours of an Apricot Coconut Slice – remember them?  This cookie is perfect for a snack or brekkie on the go. Each cookie has 15g protein and is vegan-friendly.

  • Prep: 10 mins
  • Cook: 25 mins
  • Yields: 6 large cookies


1/2 packet (175g) of Plant Based Protein Cookie Mix

1/3 cup shredded coconut (40g)

1/2 cup chopped dried apricot (50g)

1/3 cup chopped almonds (40g)

1 teaspoon vanilla essence, extract or paste

2 Chia 'Eggs'

1/3 cup coconut oil, melted (80ml)


1Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.

2Make the chia 'eggs' 15 minutes ahead of time. Check out How to make a chia egg replacement. Once it has set it should be gel-like and thick.

3Place all dry ingredients (cookie mix, coconut, dried apricots and almonds in a large bowl and combine.

4Add the melted coconut oil, vanilla essence and the chia 'eggs' into the dry mix and combine well. The cookie mixture should be crumbly but will hold together when rolled into a ball.

5Take a heaped tablespoonful of the mix, roll into a ball, then flatten and shape the edges.

6Place onto a lined baking tray. Repeat process for the remaining 5 cookies.

7Place cookies in a preheated oven and bake for 20-25 minutes or until golden brown.

8Remove from oven and transfer to a cooling rack.


1You can use 2 x real eggs in place of Chia 'Eggs'.

2You can also use Orgran No Egg Replacer. Check out How to use an Egg Replacer.

3You can swap out any nuts or seeds with what you prefer.


Nutrition Facts

Serving Size77
Total Fat26.9
Saturated Fat16.2
Net Carbs7.1

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