Apricot + Almond Oat Cookies
These Apricot + Almond Oat Cookies are a delicious baked treat with the perfect soft and chewy texture on the inside and golden and crisp on the outside. The sweet and fruity apricot goes really well with the toasted nutty flavour of the almonds, and subtle hint of cinnamon. Such a warm flavour without it being warm (although they are very tasty warm too.)
Vegetarian, Dairy-free, Plantbased
Makes roughly 16 cookies | 50 minutes
Ingredients:
200 grams plain white flour
100 grams oats
100 grams golden caster sugar
40 grams ground almonds
40 grams flaked almonds
1 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
200 grams dairy-free unsalted butter
2 tablespoons honey or maple syrup
80 grams chopped dried apricots
40 grams chopped glace cherries (optional)
Method:
1) Start by adding your flour, oats, sugar, almonds, cinnamon and bicarbonate of soda into a large bowl and mix well.
2) In a small microwave safe bowl or jug add your butter and honey/maple syrup.
3) Melt in the microwave in 30 second increments until liquid and smooth, stirring well each time.
4) Pour into the bowl with your dry ingredients and mix until just combined.
5) Add in your chopped apricots and cherry pieces (if using) and mix again until they are well incorporated into the mixture and there are no dry flour bits.
6) Line two baking trays with parchment paper and preheat your oven to Fan 150°c.
7) Using your hands form the mixture into balls of about 2 heaped teaspoons worth each and flatten the top slightly. If it seems quite sticky wetting your hands can help with forming.
8) Evenly space them out on your tray as they will expand a little, and bake for 20-25 minutes until golden on top.
9) Leave to set for at least 10 minutes before eating.
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As always, if you decide to try the recipe out, feel free to share a photo with me on Instagram @lily_inthekitchen. I’d love to see your recreation.
I love any kind of oat cookie! These sound great.