Apricot-Walnut Oat Cookies

These delicious gluten-free oat cookies are full of dried apricots and chopped walnuts. They're mildly sweet, incredibly soft and chewy throughout, and crispy on the outside.

  • Active:
  • Total Time:
  • Servings: Makes 13

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Ingredients

  • 1 1/4 cup gluten-free old-fashioned rolled oats
  • 1 cup gluten-free oat flour (See Note)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup granulated cane sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup walnuts, coarsely chopped
  • 1 cup dried apricots, coarsely chopped

How to make this recipe

  1. Preheat the oven to 350°. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  2. Combine the oats, oat flour, baking powder, baking soda and salt in a large bowl.
  3. Beat the butter and sugars together in a large bowl with a mixer on medium to high speed until fluffy, about 4 minutes. Reduce the speed to low and beat in the egg, egg yolk and vanilla until smooth, about 2 more minutes. With a spatula, add the flour mixture, walnuts and dried apricots to the bowl and stir until fully combined.
  4. Scoop the dough into 13 balls of about 1/3 cup each. Arrange the cookies 3 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges are golden and the centers are still very soft. Let cool 5 minutes on the baking sheets, and then transfer to wire racks to cool completely.

Make Ahead

These cookies will keep covered in an airtight container for up to 5 days.

Notes

To make your own oat flour, put a few cups of rolled oats in a food processor or coffee grinder and pulse until a finely ground and powdery consistency is achieved.

Contributed By Photo © Sarah Bolla Published April 2014





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