Made with hearty oats and sweet, chewy dried apricots, these sweet and chewy Oatmeal Apricot Almond Cookies will be devoured in minutes!
Sharing an oatmeal cookie recipe with you all wasn’t my plan for today, but I’m so excited to share the recipe for these sweet, chewy and amazing apricot oatmeal cookies with you guys! A few days ago I bought some dried apricots to try to incorporate into more of Harper’s meals and snacks and they were the inspiration for these cookies. Dried apricots are a good source of iron so I hope to make a kid-friendly apricot snack to share with you all soon. However, the other main person in our family who loves snacks is Brett. He also loves to have something sweet after lunch and dinner and since our house was dessert-less, I decided to whip up some cookies to have on hand. Enter in these vegan apricot oatmeal cookies!
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 a cookie was meant to be, so I’d say that’s a win! I’ve thankfully come to a place where I don’t feel the need to “healthify” everything I make and that’s a good place to be for me. In general, I crave and eat whole plant foods, but I also love me a good, sugary vegan cookie too from time to time. I hope to show through this blog and my lifestyle that food isn’t good or bad but is just…food. There is space in a healthy diet for both kale and cookies!
Anyways, I really hope you guys give this recipe a try! If you do try them out, please let me know what you thought in the comments down below. Also, be sure to rate and share the recipe with others as well!
Photos Of These Vegan Apricot Cookies
- 1 cup rolled oats
- 1 cup white flour
- 1 cup desiccated coconut
- 1/2 cup dried apricots, chopped
- 1/2 cup slivered almonds
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegan butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 4 1/2 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
Nutrition InformationYield 15 Serving Size 1 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.
Other Vegan Oatmeal Cookie Recipes:
If apricots and almonds aren’t your thing, be sure to check out some of the other oatmeal cookie recipes I’ve posted on the blog in the past!