These Apricot Oat Cookies have a lot of good things in them- dried apricots, oatmeal, cornflakes and coconut. The result is a lot of great flavors and a fun texture. This cookie is great anytime and I love making it during the holidays because it looks beautiful as part of a plate of mixed cookies.
The recipe for this cookie is very versatile because you could substitute any other dried fruit in place of the apricots.
These cookies are very quick to put together- the part that takes the longest is cutting up the dried apricots.
You will notice that I used 1/2 teaspoon of xanthan gum in this recipe. It needed the gum because the baked cookies fell apart when I made them without it. I only use xanthan gum if the recipe needs it.
I shared this recipe with Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, Hearth and Soul Hop at 21st Century Housewife, Fat Tuesday at Real Food Forager, Gluten Free Wednesdays at The Gluten Free Homemaker, Sweets For A Saturday at Sweet As Sugar Cookies, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Monday Mania at The Healthy Home Economist, Allergy Free Wednesdays at The Tasty Alternative
Here are a few other recipes that you might enjoy:
Apricot Oat Crunchies- Cookies That Are GF Or Not!
Preheat oven to 350 degrees
Line 3 cookie sheets with parchment paper
Beat sugar and butter, then add vanilla and egg.
3/4 cup brown sugar
1/2 cup butter (1 stick)
1 teaspoon vanilla
In a medium bowl, stir together GF flour mix, baking soda, salt and xanthan gum.
1 cup GF Flour Mix* (or “regular” flour if you don’t have an issue with gluten)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon xanthan gum (omit if using “regular” flour)
Blend flour mixture with butter mixture.
Add oatmeal, coconut and apricots and mix well.
3/4 cup gluten free oatmeal
1/3 cup sweetened shredded coconut
1/2 cup dried apricots, chopped
Add 1 cup gluten free cornflakes and mix gently so they don’t get all broken.
Drop cookie dough by tablespoonfuls onto prepared cookie sheets, 12 per sheet. I form the dough into a more rounded shape with my fingers.
Bake at 350 degrees for a total of 10 minutes, switching the baking sheets from top to bottom midway through the baking time.
Cookies will be a light golden brown when done. Don’t bake too long because they will get hard!
This recipe makes 3 dozen cookies
*GF Flour Mix
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch flour (available in my store)
1/3 cup AF Tapioca flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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