I was reading an article on Runner’s World about how the one failure of most runners when it comes to their diet is not getting enough “real food.” Yes, you read that right. Most people are so caught up in the world of energy bars and nutrient-enhanced drinks that they forget that their body needs actual food. You know, whole grains and vegetables and such.

This is nothing new, but it’s always nice to get a reminder of what a healthy diet looks like.

And on that note, I thought I would share my recipe for Almond Apricot Cookies with you. I posted it a few weeks ago on Foodie Underground, but given the recipe’s “natural energy bar” status, I figured it deserved a mention here. Especially since it has become a favorite post-run treat. (I like to call that strategy “run to eat”)

Yes, all you need is almonds, dried apricots, olive oil, honey and water. And some salt and ground cardamom if you’re in the mood.

Almond Apricot Cookies

Makes: 12 cookies

Ingredients:

1 cup (5 ounces, 142 grams) raw almonds

1/4 cup (about 40 grams) dried apricots, finely chopped

1/4 teaspoon sea salt

1 tablespoon honey

1 tablespoon olive oil

1 tablespoon water

Optional:

1 to 2 tablespoons citrus zest, either lemon or orange

or

1/2 teaspoon ground cardamom

Preparation:

Preheat the oven to 350°F (175°C).

In a food processor, grind the almonds until they are almost finely ground. If you don’t have a food processor, you can also chop them, just make sure you chop them down pretty small.

In a bowl, combine all of the dry ingredients. Add in the honey, olive oil and water and work together until the dough is sticky. If you’re not able to form the dough into balls, you can add a little more water.

With your hands, form the dough into 12 small balls and place them on a greased baking sheet, or silicone baking mat.

Flatten the cookies and form them so that they look like small patties.

Bake at 350°F (175°C) for 12 to 15 minutes, until the edges are golden brown.

Remove from the oven and let them cool before removing them from the baking pan.

Store in an airtight container.

Originally published on Foodie Underground.