Makes 16 cookies (You will need an 8x8x2 inch / 20x20x5 cm baking dish, or comparable.)
Preheat oven to 350 °F (175 °C). Line an 8x8x2 inch (20x20x5 cm) baking dish with parchment paper and set aside.
In a small bowl, stir together the water and ground flax seeds. Set aside.
In a large mixing bowl, whisk together the applesauce, coconut sugar, almond butter, maple syrup and vanilla. Set aside.
Place the oats, flour, cinnamon, baking powder, baking soda and salt into your blender and blend until the oats become flour. Transfer to the mixing bowl with the liquid ingredients, then add the flax mixture you set aside earlier and stir until blended.
Stir in the apricots, chocolate chips and almonds. Transfer the mixture to your baking dish and use the back of a spoon or your hands to evenly spread it out to the edges of the dish. Sprinkle the coconut shreds evenly over top.
Bake for 20-22 minutes until firm in the center and golden brown around the edges, then cool completely before cutting into 16 squares.
You can use Pamela’s All Purpose Flour Artisan Blend to make these brownies gluten free.