Apricot Cranberry Oatmeal Cookies! This is the ultimate, fall inspired oatmeal cookie that’s loaded with apricots and cranberries. It’s satisfying enough to indulge your sweet tooth, and hearty enough to be a filling breakfast cookie.
When I first started testing this recipe, I wanted it to convey two things: to be reminiscent of the cookie I had while in the airport on the way to my honeymoon, and to be hearty enough to resemble a breakfast cookie. And dang, I think I nailed both! This cookie is filled with chunks of cranberries and soft, chewy apricots in every bite. Not to mention it has a nice, subtle spiced flavor that screams fall. I just love this new cookie because it reminds me of all the good things!
Paleo (grain-free and dairy-free)
Nice and hearty from the oats
Loaded with delicious apricots and cranberries
Includes a lot of good for you ingredients
Ingredient Notes For These Apricot Cranberry Oatmeal Cookies:
Eggs & Butter – Make sure both are at room temperature.
Eggs: Add them to a bowl of warm water and let them sit until they reach room temperature.
Oats – I love Bob’s Red Mill® products. So, for these cookies, I use and recommend old fashioned gluten-free whole grain oats. They give the cookies that great chewy and hearty texture.
Pumpkin Pie Spice – Even if you don’t like pumpkin, you can’t taste pumpkin per say. The spice just adds such warmth and “coziness” to the cookies. It gives it that delicious fall flavor!
FYI: These cookies (baked and unbaked) are freezer-friendly up to three months. (If you bake from frozen, just bake the frozen dough balls for an extra minute. There is no need to thaw first).
And, for more delicious baked goods, please give these a try:
1 1/2cup Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
1 tsp Baking Soda
1/2 tsp Salt, (plus a pinch more)
2 tsps Pumpkin Pie Spice
1cup Dried Apricots, diced
3/4cup Dried Cranberries
3cups Bob’s Red Mill® Old Fashioned Rolled Oats Whole Grain, Gluten-Free
Prep: Preheat the oven to 350° F.
Beat the sugars: In a stand mixer, beat the butter and sugars on medium speed until combine. Add the vanilla and eggs and mix until just incorporated; set aside.
Dry ingredients: In a large mixing bowl, combined all your dry ingredients and mix well.
Put it together: In three different increments, slowly add the dry ingredients to the wet ingredients; mixing to combine.
Add the fruits and oats: Once it has come together, add the dried fruits and mix with a wooden spoon until just incorporated. Add the oats and do the same.
Bake: On an ungreased cookie sheet, add cookie dough balls and bake for 14-16 mins.
Let cool down: Cool on a wire rack or foil.
Yields: 24-30 cookies, depending on size. Store in an airtight container.
Eggs & Butter: Make sure both are at room temperature.
Eggs: Add to a bowl of warm water and let sit until they reach room temperature.
Freezing Instructions: These cookies (baked and unbaked) are freezer-friendly up to three months. (If you bake from frozen just back the frozen dough balls for an extra minute. There is no need to thaw first).