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.