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.
Zippy Chocolate Apricot Oat Cookies
- 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
- 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.