Cookies recipe

Recipe for vegan oatmeal and apricot cookies

Not a fan of raisins? Mix things up with these soft vegan oatmeal and apricot cookies. They are not only dairy free, but also naturally egg and nut free. But don’t worry, these delicious cookies have a crispy chew that’s not without anything. I think they are perfect for an afternoon treat or school safe lunch boxes.

Vegan Apricot Oatmeal Cookies Recipe - wonderfully moist, deliciously rich and buttery, perfectly sweet.  Free of dairy, eggs, nuts and soy.  School safe!

These perfectly moist oatmeal and apricot cookies are surprisingly vegan

Many years ago, my friend Linda Coss shared with us her recipe for Oatmeal Apricot Bites. It was an excerpt from her new cookbook, What else is to eat?. I recently made this recipe for photo shoot, and ended up making a few modifications. I added a little salt, changed the process, and tested a few ingredient options. And I have answers to a few ingredient FAQs to help you whip up your best batch.

Can I use rolled oats instead of Quick Oats?

I love that Linda uses quick oats in this recipe. The cookies themselves are already so chewy that the quick oats work seamlessly rather than adding bulk. I personally do not recommend rolled oats for this recipe. If you use them, keep in mind that the cookies will have a harder chew and they might spread a little too much or be greasy. Quick oats are able to absorb moisture more easily to keep cookies cohesive.

Can I use gluten free flour in these Apricot Oatmeal Cookies?

A friend swears by King Arthur Measure for Measure Gluten Free Flour like a perfect 1:1 swap in all baked goods (she eats wheat, but one family member is gluten-free). But we haven’t tested this recipe gluten-free, so I can’t give any guarantees.

Which dairy-free butter alternative do you recommend?

I used Country Crock poles. They’re saltier than most, which I like. This adds more richness to the cookies. I recommend sticking with butter sticks rather than a buttery spread for these cookies. For a visual, see our Best dairy-free butter for cooking comparison station with different brands.

How sweet are these oatmeal and apricot cookies?

Perfectly sweet in my opinion! They are less sweet than classic Tollhouse or Quaker Oat type cookies, but still sweet enough to call for dessert. I don’t recommend tinkering with the sugar on your first batch, as the sugar affects the texture of the cookies quite a bit. Once you try them, you’ll have a good baseline and can experiment.

Can I substitute other dried fruit?

Absolutely! Personally, I would love chopped dried pears or dried blueberries in this recipe, but most dried fruit will work just fine.

Vegan Apricot Oatmeal Cookies Recipe - wonderfully moist, deliciously rich and buttery, perfectly sweet.  Free of dairy, eggs, nuts and soy.  School safe!

Special Dietary Notes: Oatmeal Apricot Cookies

By ingredients, this recipe is dairy-free, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to choose a butter alternative that suits your dietary needs.

Soft oatmeal and apricot cookies

Author:

Type of recipe: Dessert

Kitchen: American

  • 1 cup quick oats
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ tsp ground nutmeg (or more cinnamon)
  • ¼ tsp salt
  • ½ cup (1 stick) dairy-free butter sticks
  • ⅔ cup firmly packed dark brown sugar (may contain light brown sugar)
  • ⅓ cup sugar
  • 2 tablespoons oil
  • 2 tablespoons of water
  • 1 teaspoon vanilla extract
  • 1 cup dried apricots, diced
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Spread the oats on a high-sided baking sheet or in a large baking dish. Put the oats in the oven and cook for 7 minutes. Stir and cook for another 3 to 8 minutes, or until lightly toasted.
  3. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.
  4. In a mixing bowl, beat the butter alternative, brown sugar, white sugar, oil, water and vanilla until creamy. Add flour mixture and beat until smooth. Stir in toasted oats and diced apricots.
  5. Shape the dough into 1 ¼ inch balls and place them about 2 to 3 inches apart on your prepared baking sheet. The dough will be a bit sticky, but you should still be able to roll it out easily. If it’s too sticky, refrigerate it for 30 minutes.
  6. Bake the cookies for about 12 minutes, or until the outer edges are set and the cookies no longer look wet. They will still be quite soft, but will settle as they cool.
  7. Allow the cookies to cool for a few minutes on the baking sheet, before carefully removing them to cool completely.
  8. but the cookies are still quite soft. Cool cookies on cookie sheets for 2-4 minutes, then remove to wire racks to cool completely.

Portion: 1 cookie calories: 64 Big: 2.5g Saturated fat: .6g Carbohydrates: 9.8g Sugar: 6.1g Sodium: 34mg Fiber: .6g Protein: .8g

3.5.3229

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