These easy No-Bake Apricot Balls are delish little cookie bites made with just 5 ingredients including dried fruit and granola. Plus: You can make them ahead and serve them even when you’re short on time during the busy holiday season!
We love making and sharing holiday cookies with the kids, and I’m always looking for easy options. You can make a batch of these healthy cookie bites in just about 10 minutes to share with your family or friends.
They’re made with basic pantry staples and have such amazing apricot flavor!
They remind me a lot of a classic Apricot Ball recipe that my grandmother used to make when I was a kid, and I’m so happy to be able to share this version with my own family.
But maybe the best part? They store really well for weeks so you don’t have to worry about them going stale if you want to make them way ahead of time.
Ingredients You Need
These no-bake cookies are super straightforward as far as the ingredients go. You need:
- Granola: I like to use a granola without whole nuts since it’s a little easier to grind up into the batter.
- Dried apricots: I use regular dried apricots here, not brown Turkish ones, for the classic flavor.
- Coconut oil: Since this is solid at room temperature and when chilled, it helps these cookies hold together well.
- Honey: The stickiness of honey also helps the batter hold together. (Avoid honey for kids under age 1.)
- Shredded unsweetened coconut: This is used to coat the cookies to help them not be sticky to touch, and it looks a little like snow, which is fun.
Here’s a look at the process involved in making these. Scroll down to the bottom of the recipe for the full information.
- Cut up the apricots with kitchen scissors or a knife.
- Place the granola into a food processor and grind.
- Add the apricots, oil, and sweetener, and blend to make a batter.
- Roll out little balls and roll into coconut.
TIP: The batter takes a minute or two to come together in the food processor. You’ll know it’s ready when it starts to look like a batter and you can easily form it into a ball with your hands.
Frequently Asked Questions
Yes, store them in a freezer bag with as much air removed as possible and seal. Freeze for up to 3 months. Or simply make them ahead and stash in the fridge.
These store best in an airtight container in the fridge. You can store them up to about a month. (They are also fine at room temperature, though we prefer them slightly chilled.)
We often start with our Applesauce Granola or the Kind Oats and Honey flavor. It works best with a granola that doesn’t have giant chunks or big nuts, but otherwise, it’s pretty versatile.
No, the batter holds together well without it (and is less straight up sweet, which is a nice plus too.)
It is the easiest way to get all of the ingredients broken down into small pieces to make a batter. I usually run it on high for about 30-60 seconds, then pulse it to bring the batter together.
One year I got a little carried away and turned these into little snowmen. Just stack three balls and use broken pretzel pieces as arms. It’s fun!
How to Store
Store in an airtight container in the fridge for up to 4 weeks.
Best Tips for Success
- Serve in mini paper cupcake liners if you’d like.
- I like to use a granola without whole nuts since it’s a little easier to grind up into the batter. Try my Applesauce Granola or the Oats and Honey flavor from Kind.
- The batter takes a minute or two to come together in the food processor so try to have a little patience with that step. You’ll know it’s ready when it starts to look like a batter and you can easily form it into a ball with your fingers.
I’d love to hear your feedback if you try this recipe, so please comment and rate below!
Easy No-Bake Apricot Balls
- 1 cup granola (without nuts if possible)
- 1 1/2 cups dried apricots
- 2 tablespoons coconut oil (melted and slightly cooled)
- 2 tablespoons honey
- 1/4 cup unsweetened shredded coconut
- Place the granola into a blender or food processor. Blend until well chopped.
- Add the apricots, oil, and honey to the food processor and grind on high for 30-60 seconds. Stop to scrape down the sides of the bowl as needed. As it starts to form a cookie dough-like batter, use the "pulse" button to continue grinding. It's ready when it looks like a batter and you can easily form into a ball.
- Place the coconut into a bowl and portion out 1-tablespoon balls of the batter. Roll in your hand, then roll in the coconut. Place on a plate and repeat to finish the batch.
- Chill in the fridge to firm up for about 15 minutes if desired. Serve.
- Store in an airtight container in the fridge for up to 4 weeks.
- Serve in mini paper cupcake liners if you’d like.
- I like to use a granola without whole nuts since it’s a little easier to grind up into the batter. Try my Applesauce Granola or any without big whole nuts.
- The batter takes a minute or two to come together in the food processor, so try to have a little patience with that step. You’ll know it’s ready when it starts to look like a batter and you can easily form it into a ball with your hands.
This post was first published December 2018.