New Fashioned Apricot Oatmeal Cookies.
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4.75 from 8 votes

New Fashioned Apricot Oatmeal Cookies

Slightly adapted from The All Natural Diabetes Cookbook by Jackie Newgent, RDN, CDN. I added the dried apricot which are optional. Nutritional information is without.
Prep Time18 mins
Cook Time22 mins
Total Time40 mins
Course: Dessert
Cuisine: Western
Keyword: apricot cookies, low sugar cookies, oatmeal cookie recipe
Servings: 18 servings
Calories: 95kcal
Author: Kevin Is Cooking


  • 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.


Serving: 1g | Calories: 95kcal | Carbohydrates: 17.4g | Protein: 1.6g | Fat: 2.7g | Saturated Fat: 1.4g | Trans Fat: 0.1g | Cholesterol: 15.4mg | Sodium: 119.6mg | Fiber: 1g | Sugar: 11g