Prepare the Dried Apricots: Soak the dried apricots in water for a few minutes until soft.

Once softened, drain and pat them dry. Cut the apricots into small pieces as shown in the video.

Toast the Oatmeal: In a dry pan, lightly toast the 2 tablespoons of oatmeal over medium heat for about 1 minute, stirring frequently to prevent burning. This enhances the flavor and gives a nice nutty aroma.

Mix the Nuts and Seeds: In a large mixing bowl, combine the walnuts, peanuts, pumpkin seeds, sunflower seeds, poppy seeds, flaxseed, sesame seeds, and almonds.

Add the toasted oatmeal and chopped dried apricots. Mix everything well to combine.

Prepare the Binding Ingredients: In a separate bowl, whisk the egg white with 1 tablespoon of agave or Jerusalem artichoke syrup (or any sugar substitute you prefer).

Stir the egg white mixture into the nut and seed mixture until everything is evenly coated.

Form the Cookies: Preheat the oven to 180°C (350°F).

Take small portions of the mixture and shape them into round cookie shapes (you can flatten them slightly if you prefer).

Place the cookies on a parchment-lined baking sheet, leaving a bit of space between each cookie.

Bake the Cookies: Bake in the preheated oven for about 15 minutes, or until the cookies are golden and slightly crisp on the outside.

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy: Once cooled, enjoy these deliciously crunchy and nutty cookies. They make for a perfect healthy snack!