I love reading recipes from different sources, online, from cookbooks or magazines, and when I come across a recipe or an ingredient I want to try, I add it to my ‘make soon’ list, some recipes stay in the list for months, some even for years, and some don’t even make it to the list, like these apricot oatmeal cookies. I read the recipe on operagirlcooks, I had all the ingredients on hand, my teething, slightly cranky but oh so sweet baby was finally taking her nap and I was in desperate need for some baking therapy, I was in the kitchen measuring ingredients before I even had a chance to bookmark the recipe! I am so glad I did, these cookies are fabulous, slightly crunchy on the outside, a little chewy in the middle, they are whole grain, full of oatmeal and the coconut flavour is great, not at all overwhelming from using both coconut oil and shredded coconut. The cookies are not too sweet either, just the right amount of sweetness and the dried apricots contribute both to the texture and taste. I didn’t have the kind of apricots that was called in the recipe; I instead used unsulfured organic dried apricots. Sulphur dioxide is added to fruits to preserve both the colour and taste but if you are trying to avoid it, these are a great alternative. They have a mild molasses like flavour, they are sweet and not too dry, they can be found in most health food stores.
- ½ cup virgin coconut oil
- ½ cup organic cane sugar
- 1 egg
- ¾ cup whole wheat pastry flour
- ½ tsp. baking soda
- ¼ tsp kosher salt
- 1 ½ cup rolled oats
- 1 ½ cup shredded unsweetened coconut
- ½ cup apricots, roughly chopped
Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
In a medium bowl, mix the coconut oil with sugar, add the egg, and stir until combined, mix in the flour, baking soda, and salt. Fold in the oats, coconut, and apricots with a spatula.
Place the cookie dough on a piece of wax or parchment paper and shape it into a log, let the cookie dough rest in the fridge for an hour.
Slice the cookie log into fifteen rounds, and place on the baking sheet. Bake for about 13-15 minutes, until very lightly browned. Remove from oven, let the cookies cool on the baking sheet or transfer to a cooling rack.