All About Apricots: Apricot and Cardamom Cookies

Cookies 2

I remember when I first discovered that it was cardamoM, not cardamoN. My world was turned momentarily upside down – a bit like when you first find out that Father Christmas isn’t real. It took a good few minutes of staring intently at the final letter of the word for it to really sink in. But cardamom it is, and this versatile spice was chosen for this recipe as it goes surprisingly well with sweet things. Even chocolate. If you don’t believe me, try this gorgeous white chocolate and cardamom mousse from the one and only Nigel Slater.

apricots 2

Me and Paris chose the combination of apricots and cardamom as the focus of this recipe. The delicate little pods need to be pried open and the tiny black seeds crushed in a pestle and mortar, then sprinkled over the mixture and mixed well to combine. Cardamom is a strong spice but can be very subtle when used sparingly. We decided the best choice for this recipe would be dried apricots, as fresh would be too wet. We teamed the apricots and cardamom with oats, pecans, flour and glued the whole lot together with peanut butter.


These cookies come out more like flapjacks – given the oats and honey combination. They have a pleasingly dense, healthy texture, and are, because of dear Paris, completely vegan. They keep for a good long time, only getting more moist and gooey with time. They  make the perfect after work snack with a good cup of char.

Read Paris’ take on the cookies here, with some much appreciated flattery to go along with it.

Cookies 4

Makes about 12.

200g dried apricots, chopped

3 cardamom pods

100g plain flour

2 tbsp coconut oil, melted

200g porridge oats

3 tbsp peanut butter

100g pecans

3 tbsp fruit syrup/honey


2 baking sheets, greased.


Preheat the oven to 180C.

First prise the cardamom seeds out of their pods and crush them to a fine powder in a pestle and mortar. Put the melted coconut oil, peanut butter, and honey in a bowl, and mix in the cardamom powder. Mix in the oats, dried apricots, pecans and flour. Shape the cookies into roughly golf ball sized balls, place them on the tray and flatten them slightly. Bake for 20 minutes until just starting to brown. We found the cookies to be a bit crumbly while still hot, but firm up when cool.




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