Preheat your oven to 350 °F 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.