Nut and Seed Cookies

Directions:

Step 1: Soak the apricots
Place the dried apricots in a small bowl and cover with warm water. Let them soak for about 10 minutes to soften. Once softened, chop the apricots into small pieces and set aside.

Step 2: Prepare the nuts and seeds
In a food processor, pulse the walnuts, hazelnuts, almonds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and pine nuts until they form a coarse mixture. You want the mixture to retain texture, so avoid over-processing.

Step 3: Mix the dry ingredients
In a large mixing bowl, combine the chopped apricots, processed nut and seed mixture, and a pinch of salt. Stir well to evenly distribute the ingredients.

Step 4: Prepare the wet ingredients
In a separate small bowl, whisk the egg white until frothy, then stir in the honey.

Step 5: Combine the wet and dry ingredients
Pour the egg white and honey mixture into the dry ingredients. Stir until everything is well combined and starts to stick together.

Step 6: Shape the cookies
Using your hands, scoop out small portions of the mixture and form them into round balls or cookie shapes. Place them on a baking sheet lined with parchment paper.

Step 7: Bake
Preheat the oven to 325°F (160°C). Bake the cookies for about 12-15 minutes, or until they are golden brown on the edges. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Enjoy!
These nut and seed cookies are packed with nutrients and flavor, perfect for a wholesome snack.