Josh and I were in France with my family last week for a wedding, which brings me to the topic of food and planes. Even though I’m food conscious when is comes to traveling – planning out where to eat, slightly stressing about breakfast options (I have a serious oatmeal habit), scoping out the local specialities – food is not something I usually bring on planes. If I pack snacks, I eat them out of boredom rather than hunger and I’m just not that together about it all.
If I was more together and not always so rushed, I’d make and pack these gluten free, vegan chewy apricot coconut cookies. They would make a perfect travel breakfast, snack or sweet bite after (or instead of) a meal on the go.
WHY IT’S HEALTHY// These apricot cookies are gluten free, vegan and low in refined sugar. The oats and dried apricots make these cookies relatively high in fiber. Dried coconut, also high in fiber, provides manganese, copper and selenium. The health benefits of coconut oil can be read in our post 5 Reasons to Use Coconut Oil. The health benefits of chocolate can be read in our post Homemade Chocolate.//
If you have time to plan ahead here are some great posts about food + travel from some of my favorite bloggers:
- “What I Eat on Planes” by Sarah Wilson (I love her thought about “fasting” on shorter flights.)
- “Healthy Eating While Traveling” by 101 Cookbooks
- “Travel Snacks” by Sprouted Kitchen
- 2 cups gluten free oats, divided
- ¾ cups unsweetened dried coconut, divided
- 2 tablespoons coconut palm sugar
- pinch of salt
- 1 cup unsweetened applesauce
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ cup dried apricots, chopped
- 2 teaspoons orange zest
- 1 batch of Homemade Chocolate (optional)
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 cup of the oats and ½ cup of the coconut to a high speed blender (I used my Vitamix) and blend into a flour.
- In a large mixing bowl, mix the oat/coconut flour with the coconut sugar, remaining 1 cup of oats, remaining ¼ cup of coconut and salt and set aside.
- In another mixing bowl, mix together the applesauce, coconut oil and vanilla extract and then add to the dry mixture.
- Stir in the chopped apricots and orange zest.
- Line two baking sheets with parchment paper. Roll the dough into small balls (I used rounded teaspoons) and arrange on the baking sheets leaving some space between each.
- Using your fingers, gently press down on the balls to flatten into small cookies (they won't flatten on their own while baking) and bake for 25-30 minutes or until just golden brown.
- Allow to cool fully.
- Make the homemade chocolate (if using) and when the cookies are cool, dip each halfway into the chocolate mixture. Store in the refrigerator as the chocolate will melt at room temperature.
Makes 24 small cookies.