Hello, hello!
Let’s sweeten up the start of this workweek with some cookies, shall we?
It’s no secret that I have a sweet tooth. One of my favorite ways to experiment in the kitchen is to come up with recipes and meal creations that are healthy ways to satisfy that sweet tooth. Today’s recipe is a perfect example of that: apricot almond oatmeal breakfast cookies.
Summertime is my favorite season for produce. I just cannot get enough summer fruit in. Cherries, nectarines, strawberries… you name it, I love it. The fruit star of today’s recipe is the adorable apricot.
For these cookies, we add chopped fresh ripe apricot into an almond butter + maple syrup mixture that has been stirred into an oat + almond flour.
Spoon the batter onto a baking sheet to make 10 cookies, cook until lightly browned, and voila, apricot oatmeal breakfast cookies are ready to be enjoyed for days to come (or as long as you can make em last)!
These cookies are great to make ahead of time for a grab-and-go breakfast or snack, and they’re vegan + gluten free friendly with no refined sugar used!
Apricot Almond Oatmeal Breakfast Cookies
Ingredients
- 4 fresh ripe apricots finely chopped
- 2 1/2 cup old fashioned oats dry
- 1/2 cup slivered raw almonds
- 1/4 cup creamy almond butter
- 1/4 cup pure maple syrup
- 1/2 cup + 2 TBSP almond milk or milk of choice
- 1 TSP almond extract
- 1 TSP cinnamon
- 1/2 TSP baking powder
- 1/4 TSP fine sea salt
Instructions
- Preheat oven to 350 degrees. Lightly spray a baking sheet with cooking spray, then set aside.
- In a food processor, pulse the oats and slivered almonds until they're mostly chopped. Transfer into a mixing bowl, stir in the baking powder, and set aside.
- In a small saucepan over low heat, combine the maple syrup, almond butter, almond extract, cinnamon and sea salt. Heat until the mixture is smooth and melted, stirring frequently. Remove from heat and add in the almond milk.
- Pour the maple syrup mixture into the oat flour bowl, and stir with a wooden spoon until evenly combined.
- Gently mix in the chopped apricots.
- Spoon the cookie batter onto the baking sheet, forming 10 cookies.
- Bake for 15 minutes, or until the bottoms of the cookies are lightly browned. Allow to slightly cool before enjoying.
Notes
Nutrition
Tell me… What’s your favorite summertime fruit? What’s your go-to breakfast lately?
Apricot and almond just go SO well together, and who doesn’t want cookies for breakfast?!
It is a great combo! Cookies for breakfast is always a-okay in my book.
I absolutely love apricots and I would definitely like to eat cookies for breakfast! Must try these.
Oooo what I would do for one of these as a snack right now! For whatever reason I can never think of ways to use fresh apricots – I love this idea!!
Hope that you try this recipe out then! 🙂
Great idea! I love cookies for breakfast. My go-to summer fruit is definitely white peaches…or watermelon…or berries…I love them all!
Watermelon & berries are definitely high on my list! I eat berries year-round (a perk of living in California!) and am always putting strawberries in my smoothies.
These look delish but apricots are not in season where I live. Can I use dried apricots?
You could give it a try…though I have not used dried apricots with this, and I wonder if they’d dry out too much when baking. Alternatively, you could use peeled and chopped apple!