These Oatmeal Apricot Cookies are a tasty chewy oatmeal cookie my Mom used to make when we were growing up. Made with quick oats and dried apricots, they are easy, healthy, naturally dairy-free and delicious!
These Apricot Oat Cookies are great any time of the year and make a great dessert, health snack or lunch box addition!
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🥘Ingredients
You'll need the following ingredients for these apricot oat cookies:
- ⅓ cup + 1 ½ tablespoon honey
- 1 ½ cups flour
- 2 cups oats (quick)
- 1 cup dry apricots
- 2 tsp pure vanilla extract
- 1 cup Fine shredded coconut ( sweetened)
- 1 cup oil (I use canola)
- 4 tbsp hot water
🔪Instructions
Prep: Preheat oven to 350 degrees F ( 176 degrees C)
In a medium bowl, soak apricots in boiling water for 5 minutes.
Chop apricots into small pieces with sharp knife or in food processor.
In a large bowl, add dry ingredients together and stir.
Add wet ingredients (vanilla, honey, apricots and oil) to flour mixture and mix until its like moist breadcrumbs.
Then add hot water and mix until dough clings together.
Roll cookie dough into 1- 1 ½ inch balls and place UNGREASED cookie sheet, spaced at least ½ an inch apart
*Alternatively, you could line the baking sheet with parchment paper
Dip fork in flour.
With flour-dipped fork, press down onto cookie dough balls a couple of time to flatten
Bake cookies for 14-15 minutes in preheated oven.
They will be lightly browned on the bottom
Cool cookies on cookie sheets for 5 minutes, then move to wire cooling rack.
Hint: If cookie dough starts to come apart after you press them with a fork, you can gently push them back together.
📖Substitutions & Variations
- Oats - if you don't have quick oats and only have regular rolled oats (aka old fashioned oats), you can use them but the texture will be chewier. Alternatively, you can run them through the food processor for 20-30 seconds to break them down so they are smaller and more like quick oats. *Do NOT use instant oats
- Apricots - you can use another type of dried fruit such as dried cherries or cranberries. Raisins are also a good substitute.
- Oil - you can use vegetable oil or olive oil instead of canola oil.
👪 Serving Size
This Apricot Cookies recipe makes 30 cookies. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
These delicious cookies are a bit of an indulgence @ 5 ww points. But the points can be slightly reduced by using agave instead of honey (you use ½ the amount) and unsweetened coconut.
🍽Equipment
If you don't have silicone trivets you need them in your life! They come in both round and large rectangular sizes, can withstand high temperatures and can be thrown into the dishwasher! You'll also need a large mixing bowl, baking sheets and a cooling rack.
🌡️Storage
Store this Apricot Oatmeal cookies recipe in an airtight container in a single layer (or cookie jar) at room temperature for up to 4-5 days. However, if you're leaving them overnight, you can simply cover them in plastic wrap. They can be frozen for up to 3 months in an airtight container.
Related Recipes
Looking for other dried apricot recipes? Try these:
🦺Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you are in search of a recipe for oatmeal cookies with dried fruit this cookie recipe is the one!
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📋 Oatmeal Apricot Cookies recipe
Ingredients
- ⅓ cup + 1 ½ tablespoons honey
- 1 ½ cups flour
- 2 cups quick oats
- 1 cup apricots - soaked
- 2 teaspoon vanilla
- 1 cup sweetened shredded coconut
- 1 cup oil (I use canola)
- 4 tbsp hot water
Instructions
- Prep: Preheat oven to 350 degrees F (176 C)
- Soak dried apricots in boiling water for 5 minutes.
- Chop into small piece
- Combine dry ingredients together and stir
- Add vanilla, honey, apricots and oil and mix until like moist breadcrumbs.Then add hot water and mix until dough clings together.
- On an UNGREASED cookie sheet, roll into 1 - 1 ½ inch balls, spaced ½ an inch apart.
- Dip fork in flour
- Flatten balls with flour-dipped fork. *If they start to come apart, see HINT in post
- Bake in preheated oven for 14-16 mintues
- They should be lightly browned on the bottom.
- Cool on baking sheet for 5 minutes, then move to wire rack to cool.
Terri Gilson
I absolutely love these Oatmeal Apricot Cookies! The combination of chewy oatmeal and sweet dried apricots is simply irresistible. Plus, I love that they're naturally dairy-free and make for a healthier treat that I can enjoy guilt-free any time of day.