Oatmeal Apricot Cookies: Vegan Recipe
Oatmeal apricot cookies are a great addition to your weekly meal planning ideas. These chewy and moist vegan cookies are ideal to consume before or after your workout session to help improve energy balance.
Why are Homemade Oatmeal Apricot Cookies Good for You?
Well, I’m not going to be the first person to say that making your own snacks is better for you than store bought packaged versions. There are no extra food enhancers, salt, sugar or fat content added to promote flavour. Instead, it is packed with unprocessed products that make it a lot better for your health.
On top of that it is inexpensive and super easy to make. You can store it in the sealable container for up to 2 weeks or if you really want to you can store them in the freezer for up to 2 months.
1 cookie contains 88 calories and is relatively high in healthy carbohydrates and sugars. Try to limit yourself to 2 cookies per day and are better consumed before or after exercise.
This recipe is also good for you because it is;
- Suitable for vegans and vegetarians
- Gluten free
- Low in calories and fat
- A good source of healthy carbohydrates
- Easy to make and inexpensive
What You’ll Need
Instant oats
Rolled oats are an important gluten free whole grain that are packed with vital vitamins, minerals, fibre and antioxidants. They have many health benefits such as improved weight, lowered cholesterol and blood sugar levels and may help relieve constipation.
Chickpea flour
This is a great alternative to refined white flour that contains gluten and is not suitable for those with celiac disease. It is lower in calories and carbohydrates than refined flour and is also rich in protein and fibre. Chickpea flour may also have antioxidant potential reducing the effects of harmful compounds from processed foods.
Baking powder
Baking powder is used to increase the volume and lighten the texture of baked goods. It also has a variety of health and beauty benefits such as whitening teeth, zaps odours, calms heartburn and stomach upset, and relieves migraines.
Ground cinnamon
Is high in medicinal properties, it is loaded with antioxidants and is also an anti-inflammatory that helps fight bacterial, fungal infections and lowers blood sugar levels. Cinnamon may also protect against cancer, have beneficial effects on neurodegenerative diseases and may help fight HIV virus.
Salt
Acts as an electrolyte in the body and assists with fluid balance, nerve transmission and muscle function.
Coconut oil
Contains healthy fatty acids that can encourage your body to burn fat and supplies fast acting energy to your body and brain. Coconut oil has many benefits including; lowering bad cholesterol in the blood, reducing abdominal fat and killing harmful bacteria in the gut.
Applesauce
Apples are rich in vitamins, minerals and fibre and contain vital antioxidants that help neutralise free radicals. They may contribute to fullness and reduced calorie intake and also help lower cholesterol and blood pressure.
Vanilla extract
Vanilla has been used as a medical treatment to help calm and treat depression. It also has antibacterial properties that help prevent infection and antioxidants that help reduce the damage from free radicals.
Maple syrup
Real maple syrup is a natural sweetener and plant-based product that has a number of antioxidants and offers health benefits. However maple syrup is high in sugar and is only beneficial if you are replacing it with refined sugar. Adding it to your diet without restricting other sugars can help you gain weight.
Dried apricots
Fat free, low in calories and great tasting. Dried apricots have a variety of essential nutrients; vitamin C and A, phosphorus, calcium and potassium and fibre which all offer numerous health benefits.
How to Make Homemade Oatmeal Apricot Cookies
Firstly, preheat the oven to 325°F / 160°C and line a baking sheet with parchment paper. Then in a medium bowl, whisk together the dry ingredients; oats, flour, baking powder, cinnamon, and salt.
Take a separate bowl and prepare the wet ingredients. Whisk together the coconut oil, applesauce, and vanilla and then stir in the maple syrup so that all is mixed well. Add the dry ingredients to the wet ingredients, making sure that everything is well incorporated. Then lastly add the apricots and fold into the mixture.
Roll the dough into 15 small balls and then place them back in the bowl. Put them back in the fridge for at least 30 minutes. If you are chilling for longer, cover the bowl with plastic wrap.
Place the dough into 15 rounded scoops on the baking sheet, you may need to push them down a little with a spoon or use your hands to make the shape.
Bake at 325°F for 20-25 minutes until they have become slightly golden in colour. Remove from the oven and allow them to cool on the baking sheet or on a wire rack.
How to Store and Make Ahead
You can make as many batches of these wonderful cookies as you like. Once they have cooled place them in a sealed container and eat within 2 weeks. You can freeze them up to 2 months, but I definitely recommend making them fresh, they taste so much better 🙂
If you try this homemade oatmeal apricot cookies recipe or have a comment then feel free to leave a rating and let me know. I love to hear what you think, or any changes you make, thanks!
Oatmeal Apricot Cookies
Equipment
- 2 mixing bowls
- Flat baking tray
- Parchment paper / baking paper
Ingredients
- 1 cup instant oats
- 1/2 cup chickpea flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp coconut oil melted
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup dried apricots
Instructions
- Preheat the oven to 325°F / 160°C and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients; oats, flour, baking powder, cinnamon, and salt.
- Then in a separate bowl, prepare the wet ingredients. Whisk together the coconut oil, applesauce, and vanilla and then stir in the maple syrup so that all is mixed well.
- Add the dry ingredients to the wet ingredients, making sure that everything is well incorporated. Then lastly add the apricots and fold into the mixture.
- Roll the dough into 15 small balls and then place them back in the bowl. Put them back in the fridge for at least 30 minutes. If you are chilling for longer, cover the bowl with plastic wrap.
- Place the dough into 15 rounded scoops on the baking sheet, you may need to push them down a little with a spoon or use your hands to make the shape.
- Bake at 325°F for 20-25 minutes until they have become slightly golden in colour. Remove from the oven and allow them to cool on the baking sheet or on a wire rack.
Notes
Nutrition
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