Healthy chewy mini apricot yogurt cookies recipe

There's nothing better than a little nibble-of-victory for when you finally complete an essay or find yourself at the end of a productive day, so in my latest baking venture (I really am becoming a miniature Ms. Lawson) I tried out a twist on classic apricot and yoghurt cookies, making them a little less sugary and adding pecans for another facet of flavour...

Makes 36 small cookies

175g self-raising flour
1 teaspoon baking powder
1 teaspoon cinnamon
75g oats
65g sugar (preferably brown)
Small handful of finely chopped pecans
115g dried apricots, chopped small
175g Greek yogurt
3 tablespoon sunflower oil

How to

Begin by combining the flour, baking powder and cinnamon, and then add in the oats, sugar, nuts and apricots.
In a separate bowl, stir the yogurt and oil together before mixing it into the flour mixture - if the mixture has not yet formed a firm dough, add a little bit more yogurt until all of the ingredients are  combined.
Roll the mixture into approximately 36 small balls - the mixture really does go a long way if your cookies are made from teaspoon-amounts of dough!
When on the greaseproof paper or buttered baking tray, you may choose to flatten the cookies from their ball shape: it makes them seem a bit bigger, but it's just a matter of aesthetic preferences! As pictured, I tried out both styles.
Set your oven for 190 degrees Celsius and bake for roughly 20 minutes, but check at 15 if you've preheated your oven.
When gorgeous and golden, take them out of the oven and place on a wire rack to cool.

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