These apricot oatmeal cookies are chewy and naturally sweet thanks to the desiccated coconut and dried apricot. They make a great addition to a packed lunch or as an afternoon snack. Read on to find out exactly how to make these chewy oatmeal cookies - it is a really simple recipe and quick to make.
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A good oatmeal chewy cookie will be popular all year round but especially during the autumn months as they are full of flavour and goodness and work well in school lunch boxes as a treat.
I am a big fan of dried apricots as they are high in iron which is important when you are following a vegan diet. Another dried apricot recipe I love are my Vegan Apricot Flapjacks.
Ingredients
I like to keep a full pantry so I often have all the ingredients for this chewy oatmeal cookie recipe ready and to hand which means I can whip them together really quickly. Although they are packed with nutrient dense dried apricots, because of the sugar and golden syrup I wouldn't label them healthy oatmeal cookies so they should still be reserved as a treat rather than a healthy snack.
- porridge oats
- soft brown sugar
- dried diced apricots
- plain flour / all purpose flour
- golden syrup
- bicarbonate of soda
- plant based butter, melted, cooled (I like Flora Plant Block)
- desiccated coconut
- ground cinnamon
- water
See recipe card for quantities.
Instructions
These delicious cookies are lovely and easy to make - my little one loved helping me! This apricot oatmeal cookie recipe is one that we will make again and again on rainy days together I'm sure!
Pre-heat the oven to 160 degrees celsius and line a baking sheet with greaseproof or parchment paper or use a silicone liner.
Mix together the dry ingredients in a large bowl.
Mix together the wet ingredients in a separate small bowl.
Add the wet ingredients to the dry flour mixture and leave to sit (covered) at room temperature for 10 minutes to help the oats absorb the moisture.
Roll the cookie dough into balls and press down slightly onto a lined baking sheet or cookie sheet.
Bake cookies at 160 degrees celsius for 13-15 minutes. Leave to cool and firm for a few minutes on the baking sheets before transferring to a wire rack to cool completely.
Hint: It's important to leave the mixture for 10 minutes so that the oats can absorb the water and this helps the cookies to stick together and have that chewy texture.
Substitutions
This oatmeal apricot coconut cookies recipe is naturally vegan, egg free, diary free, soya free and nut free which makes them the perfect oatmeal cookies in my opinion!
- Cranberries - try swapping the apricots for cranberries and make these festive biscuits for the holidays
- Spices - you can also mix up the spices you use - if you use cranberries for example mixed spice might work well instead of the cinnamon.
- Desiccated coconut - if you aren't a fan of coconut you can leave this out, just increase the flour content to compensate. Your cookies will be less chewy though.
Equipment
You won't need any special equipment to make these apricot cookies, no need for an electric mixer or food processor etc. At the end of this post you will find some of the items that I use and recommend.
Storage
These oat and apricot cookies keep well in an airtight container in a cool, dry place for 3 days.
Top tip
Children will love to make these oatmeal cookies with coconut and dried apricots with you - they can mix the ingredients together or get their hands messy rolling out the cookies into balls! They are one of my little boy's favorite cookies to make. If your children are fussy about ingredients in their cookies make sure to cut the dried apricots into small pieces.
📖 Recipe
Vegan Chewy Oatmeal Apricot Coconut Cookies
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Vegan
Description
These apricot oatmeal cookies are chewy and naturally sweet thanks to the dessicated coconut and dried apricot. They make a great addition to a packed lunch or as an afternoon snack.
Ingredients
- 140g porridge oats
- 100g soft brown sugar
- 200g dried diced apricots
- 150g plain flour
- 2 Tablespoons golden syrup
- 1.5 teaspoons bicarbonate of soda
- 125g plant based butter
- 100g desiccated coconut
- ½ teaspoon ground cinnamon
- 30ml water
Instructions
Pre-heat the oven to 160 degrees celsius and line a baking sheet with greaseproof paper or a silicone liner.
In a medium bowl mix together the dry ingredients.
In a small bowl mix together the wet ingredients.
Add the wet ingredients to the dry ingredients and mix together. Leave to sit (covered) for 10 minutes)
Roll into 12 balls and press down on your lined baking sheet. If you use a silicone baking mat you will want use an ungreased cookie sheet underneath.
Bake cookies at 160 degrees celsius for 13-15 minutes.
Remove from the oven when they are starting to go golden brown. Leave the warm cookies to cool on the tray for a little bit until they are firm and then transfer to a wire rack to cool completely.
Did you like this chewy apricot cookies recipe? Share it with your friends or Pin it for later. You might also like these other vegan cookie recipes.
-
Vegan Pumpkin Cookies Recipe - With Pumpkin Spice
-
The Best Chewy Vegan Oatmeal Raisin Cookies Recipe
-
Vegan Chickpea Cookie Recipe with Chocolate Chips
-
Apple Crumble Cookies
FAQ's
How many calories are there in these oatmeal apricot cookies?
Each cookie has 345 calories.
Can I use whole dried apricots?
Yes you can. Simply cut them with a sharp knife to the size you prefer.
What is the difference between orange and brown dried apricots?
Orange dried apricots are treated with sulphur so that they retain their orange colour. The dark brown apricots have been dried naturally. Which you use is up to your preference, aesthetically the orange ones look better but some prefer not to consume the sulphur.
Are dried apricots good for you?
Yes! They are rich in minerals and vitamins, particularly magnesium, potassium, iron, and Vitamin A and are also high in fibre.
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Kevin Foodie says
I came across your blog on Jimmy Claire's Facebook page. I lovethe uniqueness of your recipe. The apricots and coconut are what hooked me. Thanks for sharing your recipe.
Alina Davies says
Thanks so much, I'm glad you like the recipe!