1/2 cup peanut butter (preferably crunch)
1/4 cup warm coconut oil
1 large egg
3 tbsps maple syrup
1 tsp vanilla paste or extract
2 cups oats
1 cup raisins
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1 tsp ground cinnamon
¼ tsp ground nutmeg
1/4 tsp salt
Preheat the oven to 180C.
Combine the first 5 ingredients in a large bowl.
Add remaining ingredients to peanut butter mixture; stir until well combined.
Press 2 tablespoons of mixture into a 5-6cm round cookie cutter onto a baking sheet lined with parchment paper. Continue with the remaining mixture.
Bake at 180C for 14-16 minutes, or until fragrant and golden. Cool on pan.
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