Recipes Apricot-Walnut Oat Cookies 4.0 (1) 1 Review 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. Slideshow: Gluten-Free Desserts By Sarah Bolla Sarah Bolla Sarah Bolla (Powers) is a trained chef, food stylist, and photographer based in San Diego. She's spent over a decade developing mouthwatering recipes and shooting striking images that have graced Food & Wine and her popular food blog Lemon Fire Brigade. Food & Wine's Editorial Guidelines Published on June 23, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Active Time: 15 mins Total Time: 35 mins Yield: 13 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 Directions Preheat the oven to 350°. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. Combine the oats, oat flour, baking powder, baking soda and salt in a large bowl. 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. 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. Rate it Print