As a lifelong chewy oatmeal cookie fan, these new cookies have me convinced that apricots are amazing in a cookie. And when you toss crunchy almonds into the mix? Triple win.
If offered a choice between a chocolate chip cookie and an oatmeal cookie, I will pick the oatmeal every time. Unless it’s a chocolate chip oatmeal cookie. That just doesn’t sit right with me. I’ll take fruit with my oats if you please.
This year one of my goals is to be kinder to my body. For me that means more sleep, less sugar, and less wheat. I refuse to give up cookies though, so these cookies are wheat-free and sweetened with unrefined palm sugar. The oats and apricots and almonds lend so much natural sweetness that it is difficult to tell that these are actually on the healthier side, as cookies go.
Baking apricot with coconut palm sugar gives an intense butterscotch-like taste to the cookie. By adding a touch of flaked coconut, an optimal flavor balance is achieved. So there’s no need to resort to traditional brown sugar unless you feel you have to make that trade for economy or a strong preference. You can also leave out the fruit if you have family members that object. Sometimes I bake a few plain oatmeal cookies from the dough before stirring in the good stuff (fruit and/or nuts). But the apricots add chewiness and really do make the cookie.
Apricot Almond Oatmeal Cookies - Gluten Free
- 3/4 cup gluten free old-fashioned (large flake) oats
- 1/4 cup unsweetened coconut flakes (or use oats if preferred)
- 1/2 cup chopped dried apricots, preferably unsulphured (recently found at Costco!)
- 1/4 to 1/3 cup slivered almonds
- 3/4 cup unrefined coconut palm sugar (or brown sugar)
- 1/2 cup butter or coconut oil, softened
- 1 egg
- 1 + 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 packet unflavored gelatin powder (or 1 teaspoon xanthan gum)
- 1/3 cup (26 grams) oat flour (or brown rice flour)
- 1/3 cup (46 grams) tapioca flour
- 1/3 cup white rice flour (I used 46 grams of superfine* rice flour)
- Preheat oven to 350 degrees F (180 C). In a medium bowl, mix together sugar and butter or coconut oil with an electric mixer. Add egg and vanilla and mix until smooth. In a separate bowl, whisk together gelatin powder with salt and baking soda.
- Keep the mixer running and gradually sprinkle in the gelatin mixture. Scrape off any batter that clings to the beaters or paddle, scrape sides of bowl, and mix again until a thoroughly blended batter forms. Add the flours and mix again.
- Use a sturdy spoon to stir in the oats. Add the almonds and dried apricots and stir well.
- Scoop rounded Tablespoons of cookie batter and space each portion on a parchment-lined baking sheet. Bake for 8 to 10 minutes at 350 degrees F (180 C) until bottoms are golden and middles are set but still soft. Let cookies cool on the tray for 2 minutes before transferring to a cooling rack.
*Superfine rice flour requires more volume. I used almost 1/2 cup.
Adapted from Tessa’s Chocolate Cranberry Cookies
I’ve also linked up at Savoring Saturdays this week.