April 23, 2018
Apricot-Pumpkin Seed Macaroons

Apricot-Pumpkin Seed Macaroons

by Berkeley Wellness  

Macaroons are cookies that are made by binding the ingredients with egg whites instead of a flour and fat dough. Classic macaroons are made with either almonds or coconut. Our version improves the nutrition profile by using oats, pumpkin seeds, and dried apricots.

Makes 2 dozen


2 cups old-fashioned rolled oats

¼ cup hulled pumpkin seeds (pepitas)

½ cup chopped dried apricots

¾ cup sugar

¼ teaspoon salt

3 large egg whites

1 teaspoon vanilla extract


1. Preheat the oven to 350°F. Spray two large baking sheets with nonstick cooking spray.

2. In a baking pan, combine the oats and pumpkin seeds, and toast in the oven for seven minutes, or until the oats are lightly browned, crisp and fragrant. Transfer the oats and seeds to a large bowl and let cool to room temperature.

3. Add the apricots, sugar and salt to the bowl and toss to combine. Stir in the egg whites and vanilla until well combined.

4. Drop the batter by rounded tablespoons, one inch apart, onto the baking sheets. Bake for eight minutes, then reverse the baking sheets from front to back and top to bottom for more even cooking. Bake for nine minutes, or until golden brown and slightly firm, but not hard.

5. Cool the cookies for five minutes on the pans, then transfer to a wire rack to cool completely.

Nutrition per cookie: 67 calories, 1.1g total fat (0.2g saturated), 0mg cholesterol, 1g dietary fiber, 13g carbohydrate, 2g protein, 32mg sodium.

More macaroon options

  • Cranberry-Sunflower Macaroons Follow the directions for Apricot-Pumpkin Seed Macaroons, but substitute three tablespoons of roasted sunflower seeds for the pumpkin seeds and substitute dried cranberries for the apricots. Add ¼ cup mini chocolate chips.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.