Vegan Apricot Oatmeal Cookies

Updated: Oct 5, 2018


With summer finally here, I was able to get a whole pound bag of apricots at Farmer's Market. Yay apricot season! With all these apricots I knew I simply had to use some for baking. The result were these beautiful cookies, loaded with chewy oats and luscious juicy apricots.

The brown sugar and dash of cinnamon bring out all the lovely flavors in a burst of sweet wholesome goodness! And how gorgeous are the specks of golden orange throughout the cookies?! Perfection!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes (plus additional cooling time)

Yield: 14 to 16 cookies

Click here to download the PDF version of this recipe!

INGREDIENTS

  • 1/2 cup vegan butter, softened to room temperature (substitute solid coconut oil)

  • 3/4 cup brown sugar (add 1/4 cup more for a sweeter cookie)

  • 1/2 cup granulated sugar

  • 1 flax eggs (1 tbsp. flaxseed meal + 2 1/2 tbsp. water)

  • 2 tsp. vanilla extract

  • 3/4 cup whole wheat flour

  • 1/2 cup unbleached all-purpose flour

  • 2 cup rolled oats

  • 1/2 tsp. baking soda

  • 1/2 tsp. cinnamon

  • 1/2 tsp. sea salt

  • 4 apricots (about 1 cup diced, substitute dried apricots)

DIRECTIONS

  1. Preheat your oven to 350º Fahreinheit.

  2. Dice up your apricots and make your flax egg by mixing the flaxseed meal and water together. Set them aside for later.

  3. Now for the wet ingredients - In a large mixing bowl, cream the vegan butter and both sugars together then add in the flax egg and vanilla extract. Whisk till everything is smooth and incorporated.

  4. Add in the dry ingredients: both flours, oats, baking soda, cinnamon, and sea salt.

  5. Being careful not to over mix, with a spoon or spatula, mix all the ingredients together just till the dry and wet ingredients are combined.

  6. Gently fold in the apricots till they're dispersed evenly throughout the dough.

  7. Form the dough into 1 1/2 tbsp. balls, and place each one on a baking sheet greased or lined with parchment paper or a baking mat. Be sure to space each ball of cookie dough at least 2 inches apart to allow room for spreading.

  8. Bake for 15 minutes or just until slightly golden. Let cool on the pan for about 10 minutes prior to eating to give the cookies time to solidify.

MAKE THIS RECIPE?

Snap a photo and tag me on Instagram @samanthasambile and hashtag #eatwithsamsam. I'd love to see your creations!

Also, comment below to let me know how yours came out!