Made with hearty oats, crunchy almonds and sweet, chewy dried apricots, these Chewy Vegan Oatmeal Apricot Cookies are everything you want in a vegan oatmeal cookie!
Sharing a vegan oatmeal cookie recipe with you all wasn't my plan for today, but these vegan oatmeal apricot cookies were too good not to share!
You guys are going to love this recipe for these sweet, chewy and amazing oatmeal apricot cookies!
If you aren't a fan of dried apricots, I'm still pretty confident that you will love these oatmeal cookies.
The apricot flavor is subtle, but the dried fruit adds lots of sweet chewiness that pairs perfectly with the crunchy almonds.
If you love oatmeal cookies, you are going to LOVE these vegan oatmeal apricot cookies.
Let me show you how to make them!
Ingredients You'll Need for Vegan Oatmeal Apricot Cookies
I know this is a big statement, but these may be the best cookies I've ever made.
They're sweet and chewy and have amazing texture in every bite thanks to the chewy apricots and crunchy almonds.
Brett said they were everything an oatmeal cookie was meant to be, so I'd say that's a win!
To make these vegan oatmeal cookies, you'll need the following ingredients:
- Rolled oats
- All-purpose flour
- Desiccated coconut
- Dried apricots, chopped
- Slivered almonds
- Baking soda
- Vegan butter
- Brown sugar
- Cane sugar
- Golden syrup, agave, or honey if not vegan
- Vanilla extract
What If I Don't Like Apricots?
If apricots aren't your thing, swap them out for raisins to turn these cookies into the classic oatmeal raisin cookie...but vegan!
Or if you're not a fan of any kind of dried fruit, try chocolate chips instead. You really can substitute the chopped dried apricots and slivered almonds for 1 cup of whatever mix-ins you want!
How to Make Vegan Cookies
Making these vegan oatmeal cookies is similar to making any other oatmeal cookie.
To start, in a large mixing bowl stir together the dry ingredients. This ensures that all of the baking soda and salt has been evenly distributed.
In a separate bowl cream together the butter, sugars and liquid sweetener until smooth and creamy.
Add the dry ingredients into the wet ingredients and stir until a uniform dough forms.
Roll the dough into balls and place them on a parchment paper-lined baking sheet and bake for 9-12 minutes at 350ºF or until golden brown on top.
Allow the cookies to cool completely before enjoying!
More Vegan Oatmeal Cookies
If you love oatmeal cookies and are looking for more egg and dairy-free cookie recipes, be sure to check out all of my vegan oatmeal cookie recipes below!
- Vegan Breakfast Cookies
- Vegan Ranger Cookies
- Zucchini Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Chocolate Tahini No-Bake Cookies
- Almond Butter Coconut No-Bake Cookies
- Vegan Coconut Oatmeal Cookies
- Chewy Vegan Oatmeal Date Cookies
How to Store Leftover Vegan Oatmeal Apricot Cookies
These cookies should last for 4-5 days in an airtight container on the counter.
To make them last longer, store them in an airtight container in the fridge for up to 2 weeks.
Can You Freeze Vegan Oatmeal Cookies?
Yes! You can freeze these oatmeal cookies!
Simply flash freeze them by spreading them out on a silicone-lined baking sheet and freezing them for about 2 hours. Then remove the semi-frozen cookies from the sheet and transfer them to a freezer-safe zip-lock bag.
The cookies should last for about 2 months in the freezer.
To enjoy one, allow it to come to room temperature or let it thaw overnight in the fridge.
Made with hearty oats and sweet, chewy dried apricots, these sweet and chewy Oatmeal Apricot Almond Cookies will be devoured in minutes!
- 1 cup rolled oats
- 1 cup white flour
- 1 cup desiccated coconut
- ½ cup dried apricots, chopped
- ½ cup slivered almonds
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup vegan butter
- ½ cup brown sugar
- ½ cup white sugar
- 4 ½ tablespoons golden syrup (or honey if not vegan)
- 1 teaspoon vanilla extract
- Preheat your oven to 350F/180C degrees and line two baking sheets with parchment paper or a silicone baking mat. Set aside.
- In a mixing bowl, stir together the dry ingredients, from the rolled oats to the salt. I like to mix the chopped apricots and almonds into the flour mixture so that the apricots get coated in flour and don't stick together.
- In a separate bowl using a hand mixer or spoon, cream together the vegan butter, brown sugar and white sugar until smooth. Add in the golden syrup and vanilla and stir again until well combined.
- Add the dry ingredients to the wet ingredients and stir until combined. If the mixture is a little dry, splash in some non-dairy milk a little at a time until the dough holds together.
- Using damp hands, roll small handfuls of dough into balls and place them onto your lined baking sheet about 2 inches apart.
- Bake the cookies for 9-12 minutes or until starting to turn slightly golden brown around the edges.
- Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container
Serving Size1 cookie
Amount Per Serving Calories 226Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 226mgCarbohydrates 33gNet Carbohydrates 0gFiber 2gSugar 20gSugar Alcohols 0gProtein 3g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.