Good Evening!
As promised, I am back with the recipe for apricot-maple oatmeal cookies I make a week ago. I created this recipe just to use up some dried apricots that were hanging out in my cabinet. I am so pleased with these cookies. I LOVE oatmeal cookies, usually making some variation of oatmeal-cranberry cookies. This time though, I made them with apricot, maple syrup, and Fall spices. I am in love with these cookies. The maple syrup really plays off the nutmeg and cinnamon, while the apricots are a pleasant surprise in the cookie. They are chewy, but crunchy around the edges, and a golden brown! YUM. So here it is!
Apricot-Maple Oatmeal Cookies
1 “egg” (I used energie egg replacer, you can also use flaxmeal and water)
1/3 c vegan butter (I used earth balance)
1/2 c evaporated cane juice
1/4 c maple syrup
1 t vanilla
1 c all-purpose flour
1/2 t Baking Powder
1/4 t Baking Soda
1/4 t salt
1 t cinnamon
1/4 t nutmeg
1 1/2 c oats, regular, not quick oats
2/3 c. chopped dried apricots
Pre-heat oven to 375*F
In a large bowl, beat softened vegan butter with evaporated cane juice, maple syrup, and vanilla together with a hand mixer until fully combined and creamy. In a small bowl, create energie egg using 1 1/2 t powder to 2 T warm water and beat until slightly foamy and combined. Add into butter mixture and stir to incorporate. In a separate bowl, combine flour baking soda, baking powder, salt, nutmeg, and cinnamon. Add flour mixture to butter mixture and stir to incorporate (or beat with hand mixer on lowest setting). When fully combine add oats and apricots. Stir to combine. If mixture seems too dry, add a bit of non-dairy milk, but you should not have to do this if butter is soft enough!
Form into small balls (about a tablespoon) and place on lightly oiled cookie sheet. Bake at 375*F for 10-15 minutes, depending on how gooey or crisp you want them. They are done when the edges start to turn a golden brown. Remove from oven and let sit for 1-2 minutes on cookie sheet before removing and placing on wire rack to cool completely. OR, pour a glass of almond milk and dig in! Depending on size: Makes 2 dozen cookies
A few tips: If you like your oatmeal cookies a bit more chewy, try adding more oats. This will bulk up the cookie a bit, and create that really chewy texture. If you want a crispier cookie, you may want to subtract a bit of the oats and add a little more flour to compensate the dry ingredients.
These cookies freeze really well, and are perfect for the end of a Fall meal! Enjoy!