Ingredients for Apricot Oatmeal Cookies Vegan
- 2 cups Quick Cooking Rolled Oats
- 1 cup chopped Walnuts
- 1 cup packed Brown Sugar
- 1 cup Vegan Margarine
- 1 teaspoon Vanilla Extract
- Cornstarch
- 2 tablespoons Water
- 1 cup Unbleached White Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup chopped Dried Apricot
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How to Make Apricot Oatmeal Cookies Vegan
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup packed brown sugar and 1 cup vegan margarine until light and fluffy.
- Beat in 1 teaspoon vanilla extract and 2 tablespoons water until well combined.
- In a separate bowl, combine 2 cups rolled oats, 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt, and 1 cup chopped walnuts (or pecans).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped dried apricots.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until golden brown. Keep a close eye on them as ovens vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
78g
Fat
2g
Carbs
11g
