Apricot-Walnut Oat Cookies Recipe

Name: Apricot-Walnut Oat Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup gluten-free old-fashioned rolled oats; 1 cup gluten-free oat flour (See Note); 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 1/2 cup unsalted butter, room temperature; 1/2 cup light brown sugar; 1/2 cup granulated cane sugar; 1 large egg; 1 large egg yolk; 1 teaspoon vanilla extract; 1 cup walnuts, coarsely chopped; 1 cup dried apricots, coarsely chopped

Servings: persons

1 1/4 cup gluten-free old-fashioned rolled oats
1 cup gluten-free oat flour (See Note)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated cane sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 cup walnuts, coarsely chopped
1 cup dried apricots, coarsely chopped

1
Preheat the oven to 350.
2
Position racks in the upper and lower thirds of the oven.
3
Line two baking sheets with parchment paper.
4
Combine the oats, oat flour, baking powder, baking soda and salt in a large bowl.
5
Beat the butter and sugars together in a large bowl with a mixer on medium to high speed until fluffy, about 4 minutes.
6
Reduce the speed to low and beat in the egg, egg yolk and vanilla until smooth, about 2 more minutes.
7
With a spatula, add the flour mixture, walnuts and dried apricots to the bowl and stir until fully combined.
8
Scoop the dough into 13 balls of about 1/3 cup each.
9
Arrange the cookies 3 inches apart on the prepared baking sheets.
10
Bake for 8 to 10 minutes, until the edges are golden and the centers are still very soft.
11
Let cool 5 minutes on the baking sheets, and then transfer to wire racks to cool completely.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cup gluten-free old-fashioned rolled oats, 1 cup gluten-free oat flour (See Note), 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Apricot-Walnut Oat Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot-Walnut Oat Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions