Apricot Oatmeal Cookies

Dairy Free
Apricot Oatmeal Cookies
80 min.
72
68kcal

Suggestions


Indulge in the delightful taste of Apricot Oatmeal Cookies, a perfect treat for any occasion! These cookies are not only dairy-free but also packed with wholesome ingredients that make them a guilt-free dessert option. With a delightful combination of sweet dried apricots and crunchy pecans, each bite offers a burst of flavor that will leave your taste buds dancing.

Ready in just 80 minutes, this recipe yields an impressive 72 cookies, making it ideal for gatherings, parties, or simply to satisfy your sweet cravings throughout the week. The blend of granulated and brown sugars creates a rich sweetness, while the oats provide a hearty texture that complements the chewy apricots perfectly.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is easy to follow and requires minimal equipment. The warm aroma of cinnamon wafting through your home as these cookies bake will have everyone eagerly anticipating the first bite. Plus, with only 68 calories per cookie, you can enjoy these treats without the guilt!

So, gather your ingredients and get ready to whip up a batch of these scrumptious Apricot Oatmeal Cookies. They’re sure to become a favorite in your household, bringing smiles and satisfaction with every delicious bite!

Ingredients

  • 0.7 cup granulated sugar 
  • 0.7 cup brown sugar packed
  • 0.5 cup butter softened
  • 0.5 cup shortening 
  • teaspoon baking soda 
  • teaspoon ground cinnamon 
  • teaspoon vanilla 
  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon salt 
  •  eggs 
  • cups oats 
  • cup flour all-purpose
  • 0.8 cup apricot dried chopped
  • 0.5 cup pecans finely chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
  2. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  3. Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts

Calories68kcal
Protein5.3%
Fat46.36%
Carbs48.34%

Properties

Glycemic Index
4.87
Glycemic Load
3.8
Inflammation Score
-1
Nutrition Score
1.7191304466485%

Flavonoids

Cyanidin
0.08mg
Delphinidin
0.06mg
Catechin
0.05mg
Epigallocatechin
0.04mg
Epicatechin
0.01mg
Epigallocatechin 3-gallate
0.02mg

Nutrients percent of daily need

Calories:68.13kcal
3.41%
Fat:3.62g
5.56%
Saturated Fat:0.74g
4.65%
Carbohydrates:8.48g
2.83%
Net Carbohydrates:7.93g
2.88%
Sugar:4.64g
5.16%
Cholesterol:4.55mg
1.52%
Sodium:51.82mg
2.25%
Alcohol:0.02g
100%
Alcohol %:0.16%
100%
Protein:0.93g
1.86%
Manganese:0.2mg
10.05%
Selenium:2.21µg
3.15%
Magnesium:11.26mg
2.82%
Vitamin B1:0.04mg
2.53%
Phosphorus:23.9mg
2.39%
Vitamin A:112.3IU
2.25%
Fiber:0.55g
2.2%
Iron:0.34mg
1.87%
Vitamin E:0.24mg
1.62%
Copper:0.03mg
1.54%
Folate:5.17µg
1.29%
Vitamin B2:0.02mg
1.25%
Zinc:0.18mg
1.18%
Potassium:38.07mg
1.09%