Zippy Chocolate Apricot Oat Cookies

Soft and chewy Chocolate Apricot Oat Cookies quicker than the speed of light (ok, not quite, but they’re zippy I tell ya!).

Cookies you guys. This is a classic recipe that my sister and I have been bouncing back between us with modifications for years. In fact, I saw her last cookie recipe a while ago, and raised it, with the genius addition of, wait for it, orange zest. Oh yes.

And as you will see by the photos, I like to enjoy these with a strong cup of tea and a quick tarot spread (another obsession I share with my sis).

[bctt tweet="Zippy Chocolate Apricot Oat Cookies! A quick + easy vegan recipe." username="laurenglucina"]

Really, though, you can’t go wrong with these classic flavours and ingredients, and the best part is, they are mashed and thrown together in minutes, and baked in 8-10.

You can literally be sitting on the couch wishing a comforting cookie into existence, and devouring it whole the next!

These make great healthy, whole food snacks. I have a feeling they would also be fun pressed into a rectangle baking tin and served like a muesli bar.

The only thing you’ll need to keep in mind for Choc Apricot Oat Cookie success, is to use the wholegrain oats. The fine oats/quick oats/rolled oats will give you a dense and doughy cookie, not ideal.

Gluten free peeps, feel free to experiment with quinoa flakes, I haven’t tried these though so can’t speak to how they would turn out.

Enjoy!

📖Recipe

Zippy Chocolate Apricot Oat Cookies

Naturopath Lauren Glucina

Soft and chewy Chocolate Apricot Oat Cookies quicker than the speed of light. A simple vegan recipe.

4.72 from 7 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Cookie, Sweet

Cuisine Plant-based

Servings 12

Calories 156 kcal

Ingredients

  

1x2x3x

• 2 large bananas
• 1 cup wholegrain oats quick oats or rolled oats will not work
• ¾ cup coconut desiccated, fine
• ½ packed cup chopped dried apricots organic, sulphur dioxide free
• 70g roughly chopped dark chocolate (small handful)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon Ceylon
• 1½ teaspoons coconut or olive oil
• Zest of a small orange

Instructions

 

• Pre-heat oven at 170˚C (338˚F). In a large bowl, mash the bananas well, then add all other ingredients, mix well, use your hands to combine.
• Roll a tablespoon of mixture at a time into a ball and place on a tray lined with baking paper, then flatten them down slightly.
• Bake for 8-10 minutes then let cool before serving. Store in an airtight container.
• Double the recipe if you have multiple oven trays.

Nutrition

Calories: 156kcalCarbohydrates: 13gProtein: 3gFat: 10gSodium: 6mgFiber: 3gSugar: 7gIron: 0.4mg

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