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apricot cookies recipe.

 




Title: Chewy Apricot and Oat Cookies Recipe – Naturally Sweet & Wholesome

Make these chewy and delicious Apricot and Oat Cookies with simple ingredients. Packed with fiber, dried apricots, and oats—perfect for a healthy snack or lunchbox treat!

Apricot and Oat Cookies – Soft, Chewy, and Naturally Sweet

Looking for a wholesome cookie recipe that’s easy, flavorful, and great for snacking? These Apricot and Oat Cookies are a perfect blend of chewy oats and sweet dried apricots. Whether you're baking for a lunchbox treat or a cozy tea-time snack, this recipe brings together health and taste in one bite.

Ingredients (Makes 18–20 cookies):

  • 1 cup rolled oats
  • ¾ cup all-purpose flour (or whole wheat flour)
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup unsalted butter (softened) or coconut oil
  • ½ cup brown sugar or coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup chopped dried apricots
  • Optional: ¼ cup chopped nuts (walnuts, almonds, or pecans)

Instructions:

1. Preheat oven to 350°F (175°C).
Line a baking tray with parchment paper.

2. Mix dry ingredients:
In a bowl, combine oats, flour, baking soda, cinnamon, and salt.

3. Cream butter and sugar:
In another bowl, beat the softened butter with brown sugar until creamy. Add egg and vanilla; mix well.

4. Combine everything:
Gradually add the dry mixture to the wet ingredients. Fold in chopped apricots and optional nuts.

5. Shape the cookies:
Scoop tablespoons of dough and place them on the prepared tray, spacing them about 2 inches apart.

6. Bake:
Bake for 10–12 minutes or until edges are golden and centers are soft. Cool on the tray for 5 minutes, then transfer to a wire rack.

Why You’ll Love These Apricot and Oat Cookies:

  • Soft, chewy texture with fruity bursts
  • Great source of fiber and natural sweetness
  • Kid-friendly and perfect for school snacks
  • Easy to customize with nuts or seeds
  • Freezer-friendly for batch baking

Storage Tips:

  • Room temperature: Store in an airtight container for up to 5 days.
  • Freezing: Freeze baked cookies for up to 3 months. Thaw at room temperature when ready to eat.

Optional Variations:

  • Vegan version: Use coconut oil and a flax egg
  • Gluten-free: Swap in oat flour or a gluten-free blend
  • Superfood boost: Add chia or flax seeds
  • Extra texture: Add shredded coconut or white chocolate chips

FAQs:

Q: Can I use fresh apricots?
A: Dried apricots work best for chewy texture and concentrated flavor. Fresh apricots have more moisture and can affect the dough.

Q: Can I make these cookies without refined sugar?
A: Yes! You can replace brown sugar with coconut sugar or maple syrup (adjust the flour slightly).

Q: Are these cookies healthy?
A: They’re healthier than most! Oats, dried fruit, and optional nuts offer fiber and nutrients while keeping them delicious.

Final Thoughts:

These Apricot and Oat Cookies are a delightful mix of sweet, chewy, and slightly nutty. They’re the kind of cookies that feel indulgent but are actually packed with good-for-you ingredients. Try them once, and they may become your new favorite snack!

Tried this recipe?
Leave a rating and comment below! Share your cookies on Instagram using #ApricotOatCookies and tag us—we’d love to see your creations!




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