If you’re like me and like sweets, but have someone in your life who is a diabetic, then these Apricot Oatmeal Cookies will not only surprise you by how good they are, but even those who are sugar challenged can enjoy these, too.
As with all things moderation is key, especially for the diabetic in your life. These have added dried apricots, but feel free to leave out.
Ever have those wonderful homemade oatmeal cookies as a kid? They were almost all lacey like a florentine, edges crisp and the center all chewy? These are them with chopped apricots and are made from ingredients that are good for you. Let’s get baking!
Lets face it, for me I could always stand to lose a few pounds (well maybe more than a few…) and while I try to keep the desserts around here to fruits and such, many a time I am making cookies and such for parties, meetings and the neighbors. They get to taste test for me. Not all of them are enjoyed in this house. Lord no, but I do sample and enjoy now and then.
These are super easy to mix together, with most ingredients right in your pantry and make a dozen and a half of the lightest, crispy edged and chewy apricot oatmeal cookies.
A tart pop from the dried apricots and the chewiness from the oatmeal cookie made with applesauce and whole wheat flour are rather addicting. Plus, these are super low in sugar because coconut or turbinado sugar is used, and are made with good for you things that just hit the spot for when that sweet tooth comes a knockin’. Enjoy!
New Fashioned Apricot Oatmeal Cookies
- 1 1/4 cup rolled oats sometimes called Old-fashioned
- 1/2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1 tsp cinnamon
- 1 cup coconut palm sugar (or turbinado white sugar)
- 3 tbsp butter room temp
- 4 tbsp applesauce
- 1 large egg
- 1 1/2 tsp vanilla
- 1 cup dried apricots chopped (optional)
- Preheat oven to 350°F. Combine the oats, flour baking powder, cinnamon and salt in a small bowl, set aside. Chop the dried apricots into small pieces, set aside. Line baking sheets with parchment paper.
- Cream the butter and sugar at medium speed in a medium sized bowl or stand mixer. Add applesauce, egg and vanilla and blend until mixture is smooth. Slowly add the dry ingredients until all is combined.
- Using a spoon, drop rounded tablespoonfuls of the batter on the baking sheets, making 18 cookies.
- Bake for 20-22 minutes or until edges are a golden brown and crispy. Center will appear slightly undone and will be fine. Allow to cool completely before removing from baking sheet. Store in an airtight container.