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    Home » Recipes » Cookies & Bars

    Chewy Apricot Almond Oatmeal Cookies

    February 18, 2013 by keepinitkind 28 Comments

    Chewy Apricot Almond Oatmeal CookiesRemember when I said that I've abandoned oatmeal as my breakfast of choice?

    Chewy Apricot Almond Oatmeal CookiesWell, that's still the case.  The very thought of it is turning me off.  The thought of the plain, wholesome taste of Morning O's (Cheerio's, Whole Foods style) in a bowl of cold almond milk, however, is what makes me rush home from the gym every the morning.

    Chewy Apricot Almond Oatmeal CookiesThis doesn't mean that that jar of oats on my counter has to gather dust.  So I made cookies.  Oatmeal cookies.

    Chewy Apricot Almond Oatmeal CookiesI know that back when I said that I'd abandoned oatmeal, I also said I'd somewhat lost my craving for dessert.  That actually didn't last too long (thank goodness!), though my cravings have been for less sweet, more wholesome tasting desserts.  So when I began playing around with oatmeal cookie ideas, I wanted something that would be more like a "healthy snack cookie."  I chose to use almond flour instead of regular flour and used dried dates and apricots as part of the base for the cookie.  As I combined the ingredients, and mixed them together to form the dough, I was so excited about this little healthy snack cookie I was making.

    Chewy Apricot Almond Oatmeal CookiesBut then I tasted the dough (because that's what you do).  And I tasted it again.  And again.  And I realized that this was no snack cookie I was making.  Healthy, yes, but there was no way this cookie was going to be merely a snack.  The dessert-lover buried deep down (well, maybe not that deep down) inside me was unleashed.  I knew for sure that I was going to be having cookies after dinner that night.

    Chewy Apricot Almond Oatmeal CookiesI began scooping the dough out onto the baking sheet and when I filled one up and was ready to do the second half, I broke down and added chocolate chips to the remainder of the dough.  I couldn't not.

    Chewy Apricot Almond Oatmeal CookiesOnce they had finished baking, I impatiently waited for them to cool down just enough for me to taste.  So I split a chocolate chip one with Chris and it knocked our socks off.  Then we split one without chocolate chips.  I thought for sure that the "plain" apricot almond oatmeal cookies couldn't be as good as the ones with chocolate chips, but my friends, they were just as good, if not better.   The chewiness, the nuttiness, the lightly sweet flavor!  These cookies are just fine without the chocolate chips but if you need your chocolate, by all means, add the chocolate chips.  The dessert lover in you will not regret it.

    Chewy Apricot Almond Oatmeal Cookies

    Print
    Chewy Apricot Almond Oatmeal Cookies

    Yield: 24 cookies

    Chewy Apricot Almond Oatmeal Cookies

    Ingredients

      dry ingredients
    • 1 1/4 cups rolled oats
    • 1 cup almond flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • wet ingredients
    • 1/4 cup almond milk
    • 1 teaspoon apple cider vinegar
    • 3/4 cup + 1/3 cup roughly chopped dried apricots, separated
    • 5 dates, soaked for at least 1 hour, seeds removed
    • 1/4 cup coconut oil, melted (at room temp)
    • 1/2 cup coconut sugar
    • 1 tablespoon flaxmeal
    • 1 teaspoon vanilla extract
    • add-ins
    • 2/3 cup vegan chocolate chips (optional)

    Instructions

    1. Mix your almond milk and apple cider vinegar together. Set aside for at least ten minutes.
    2. Preheat oven to 350. Line two baking sheet with parchment paper. Set aside.
    3. In a large bowl, combine and thoroughly mix the dry ingredients. Set aside.
    4. In a food processor, puree 1/4 cup dried apricots and the dates until smooth. Add the coconut oil, coconut sugar, almond milk mixture, flaxmeal, and vanilla extract and puree until smooth.
    5. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the 3/4 cup of dried apricots and chocolate chips (if using).
    6. Using a tablespoon, scoop heaping spoonfuls of dough, use your hands to form round balls, then place them on the prepared baking sheets, about 12 per sheet. Use the bottom of a measuring cup to lightly flatten each cookie.
    7. Bake in the oven for 10 minutes, or until lightly browned around the edges. Remove from oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack. Let cool and serve. Enjoy!
    3.1

    Chewy Apricot Almond Oatmeal Cookies

    What's your favorite type of dessert?

    Photography by Chris Miller

     

     

     

     

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    Reader Interactions

    Comments

    1. Annie

      February 18, 2013 at 11:49 am

      Sounds (and looks) like a winner to me!

      Reply
      • keepinitkind

        February 19, 2013 at 4:44 pm

        Thank you, Annie! 🙂

        Reply
        • Caroline

          February 27, 2013 at 4:25 pm

          Wow
          Yum me !
          I used 4 prunes, chopped dates and added chopped walnuts
          Burned the bottom of 1st batch because they did not seemed cooked after 15
          2nd batch perfect
          One million thanks for sharing great recipe
          Caroline

          Reply
          • keepinitkind

            February 28, 2013 at 1:05 pm

            Yay! I love the addition of walnuts- sounds so good! 🙂

            Reply
    2. Emma

      February 18, 2013 at 12:58 pm

      I've neve made an oaty cookies believe it or not, even though I know I'd love them. We always ate flapjacks growing up (the English buttery oaty bars) which have the same heartiness to them. Love almonds and apricots together too.

      Reply
      • keepinitkind

        February 19, 2013 at 4:46 pm

        Thank you, Emma! That's so interesting that in the UK flapjacks are bars. In the US, they are pancakes. 🙂

        Reply
    3. Gabby @ the veggie nook

      February 18, 2013 at 5:24 pm

      Wow Kristy, the ingredients are so clean! I definitely want to make these, and I think I will go without the chocolate *gasp* The cookies as is just sound amazing 🙂

      Reply
      • keepinitkind

        February 19, 2013 at 4:46 pm

        Thank you- I think the next time I make them, I won't be bothering with the chocolate either. 🙂

        Reply
    4. Mary

      February 18, 2013 at 9:05 pm

      This looks like a promising recipe. I would go all hippy with these and replace the chocolate chips with carob chips. I think apricot and carob pairs so well together. .

      Reply
      • keepinitkind

        February 19, 2013 at 4:48 pm

        Thank you, Mary! If I'd had some carob chips on hand, I would have gone all hippy too. 🙂

        Reply
    5. Heather

      February 19, 2013 at 12:15 pm

      These are my kind of cookies - I love chewy cookies and I absolutely love how you made these so incredibly healthy!

      Reply
      • keepinitkind

        February 19, 2013 at 5:15 pm

        Thank you, Heather! 🙂

        Reply
    6. jess

      February 19, 2013 at 2:43 pm

      oh yum! one of my favourite cookies i make are oatmeal cookies with chunks of apricot! these are much more "clean" than mine though which are loaded with organic cane sugar and vegan butter, hahaha.

      Reply
      • keepinitkind

        February 19, 2013 at 5:29 pm

        Thank you! What is it about apricots? I would take them in my cookie any day over raisins. 🙂

        Reply
    7. Richa

      February 19, 2013 at 4:45 pm

      i have never been able to eat oatmeal in any form.. never!:D i can eat some other grains in milk but never oats.. its weird.
      these cookies sound fab with apricots. i like the chewy apricots in cookies and muffins!

      Reply
      • keepinitkind

        February 19, 2013 at 5:37 pm

        Thank you, Richa! The oatmeal thing is weird- I went from craving it daily to not being able to stand the thought of it. I'm sure it will pass, like the dessert thing. I hope.

        Reply
    8. Somer

      February 19, 2013 at 11:13 pm

      Oh my, I can see how you COULD NOT resist these babies. I think I'd have to try them both ways, with and without the chocolate. You know, just to appreciate them and stuff 😉

      Reply
      • keepinitkind

        February 20, 2013 at 12:54 pm

        Making them both ways definitely helped me appreciate them. Multiple times. 🙂

        Reply
    9. Caitlin

      February 20, 2013 at 10:10 am

      they look so good kristy! and they're practically a health food, so it would only make sense to eat a few after dinner 😉

      Reply
      • keepinitkind

        February 20, 2013 at 1:01 pm

        Thank you, Caitlin! 🙂

        Reply
    10. Terris | Free Eats

      February 20, 2013 at 5:53 pm

      Oh wow, I would definitely grab a few of these for breakfast! I would be very tempted to toss in those chocolate chunks!

      Reply
      • keepinitkind

        February 21, 2013 at 9:01 am

        These would make an awesome breakfast, Terris... Note to self: Make more and eat them for breakfast! 🙂

        Reply
    11. Anna {Herbivore Triathlete}

      February 23, 2013 at 5:59 pm

      I adore oatmeal cookies and think the addition of apricot instead of raisins is genius. In fact, I do believe I have all the ingredients in my pantry right now. Looks like I'm making cookies in the morning!

      Reply
      • keepinitkind

        February 25, 2013 at 2:24 pm

        Thank you, Anna- I hope you enjoy them! 🙂

        Reply
    12. Cadry

      March 01, 2013 at 3:46 pm

      I hardly ever think of oatmeal cookies. It's tough for them to compete with fancier cookies when I see them on offer. However, there's something about the delicious simplicity of an oatmeal cookie that's positively cozy. Your recipe sounds wonderful!

      Reply
      • keepinitkind

        March 02, 2013 at 2:12 pm

        Thank you, Cadry. I will usually always choose a chocolate chip or perhaps a peanut butter cookie, if given the choice, but every once in awhile, a really chewy oatmeal cookie does sound awfully nice. 🙂

        Reply
    13. Diana

      April 14, 2019 at 7:52 pm

      Made these cookies with an extra date or two and left out the sugar altogether. Delicious! Perfect for my friends who prefer to eat gluten, dairy, and sugar free!

      Reply
    14. Melissa

      May 30, 2020 at 9:05 am

      😊 These are really good. I used 1/2 c maple sryup instead of sugar. Worked beautifully. I also soaked a few apricots w/ my figs, which made a great base sweetener. I will add cinnamon & ginger next time. I also added 1/2 c slivered almonds which added a nice texture. Great recipe. Thank you for sharing 🌸🌹🌼

      Reply

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