Easy Baked Dried Apricot Cookies

I never knew dried apricots could be anything other than a snack straight from the bag until my neighbor brought over these cookies. Growing up, we’d eat them right out of the package or toss them in trail mix, but that was about it.

Turns out, these chewy little fruits are perfect for baking, especially in cookies. They add just the right amount of sweetness and a nice pop of flavor that regular raisins just can’t match. Plus, these cookies are pretty much impossible to mess up – even if you’re new to baking, you can handle this recipe without breaking a sweat.

What Kind of Dried Apricots Should I Use?

When shopping for dried apricots, you’ll notice two main types at the store – bright orange ones and darker brown ones. The bright orange apricots have been treated with sulfur dioxide to preserve their color, while the darker ones are unsulfured and more natural. Both types work perfectly fine in these cookies, so the choice really comes down to your personal preference. Before adding them to your cookie dough, chop the apricots into small, even pieces – about the size of raisins works well. If your dried apricots feel very hard or dry, you can soak them in warm water for about 10 minutes to soften them up, just be sure to pat them dry before mixing them into your dough.

Options for Substitutions

These cookies are pretty adaptable and you can try several ingredient swaps if needed:

• Flour: You can use whole wheat flour instead of all-purpose flour for a nuttier taste. For gluten-free options, try a 1:1 gluten-free flour blend, but the texture might be slightly different.
• Oat flakes: Quick oats work just as well as regular oat flakes. You could also use crushed graham crackers or even crushed corn flakes, though this will change the texture somewhat.
• Dried apricots: Feel free to swap these with other dried fruits like cranberries, raisins, or chopped dates. Just make sure to chop them into similar-sized pieces.
• Natural yogurt: Plain Greek yogurt works great as a substitute. You can also use sour cream or buttermilk – if using buttermilk, reduce the amount to 2/3 glass since it’s thinner.
• Vegetable oil: Any neutral oil like canola or sunflower oil works fine. You can also use melted butter for a richer taste.
• Sugar: Brown sugar can replace white sugar for a more caramel-like flavor. You could also use coconut sugar, though it might make the cookies slightly darker.

Watch Out for These Mistakes While Baking

The biggest challenge when making dried apricot cookies is getting the right texture – using too much yogurt can make them too wet and cakey, while too little will leave them dry and crumbly, so measure your yogurt carefully and stick to the recipe amount.

A common mistake is not chopping the dried apricots finely enough, which can make the cookies difficult to form and result in uneven baking – aim for small, uniform pieces about the size of raisins.

The dough might seem a bit sticky when mixing, but resist the urge to add extra flour as this can make your cookies tough; instead, try chilling the dough for 30 minutes before shaping, which makes it easier to handle and helps prevent spreading during baking.

For the best flavor combination, don’t skip toasting the oat flakes in a dry pan for 3-4 minutes before adding them to the mixture – this simple step brings out their nutty taste and adds a wonderful depth to your cookies.

What to Serve With Apricot Cookies?

These chewy apricot cookies are perfect for afternoon tea or coffee breaks! A cold glass of milk makes the perfect companion, letting you enjoy that classic cookies-and-milk combo we all love. If you’re hosting a coffee date, try serving these cookies alongside a hot cup of chai tea or coffee – the cinnamon in the cookies pairs really nicely with warm beverages. For a quick breakfast or snack idea, you can serve these with some fresh fruit and yogurt on the side, making them feel a bit more substantial while keeping things casual and tasty.

Storage Instructions

Keep Fresh: These dried apricot cookies stay fresh and yummy when kept in a cookie tin or airtight container at room temperature. They’ll keep well for about 5-7 days. Pro tip: add a piece of bread to your container to help keep the cookies soft and chewy!

Freeze: Want to save some for later? These cookies freeze really well! Just place them in a freezer-safe container with parchment paper between layers and they’ll stay good for up to 3 months. It’s like having a secret cookie stash whenever you need one!

Make Ahead: You can prep the cookie dough a day ahead and keep it wrapped in the fridge. When you’re ready to bake, just let it sit at room temperature for about 30 minutes before shaping your cookies. This way, you can have fresh-baked cookies whenever you want!

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 20-25 g
• Fat: 50-55 g
• Carbohydrates: 180-190 g

Ingredients

For the dry mix:

• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 cup granulated sugar

For the fruit:

• 3 1/2 oz dried apricots (chopped)

For the wet mix:

• 3/4 cup plain yogurt (full-fat for best texture)
• 3 tbsp vegetable oil (like Mazola corn oil)

Step 1: Mix Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 cup rolled oats
• 1/2 cup granulated sugar

In a deep bowl, combine the all-purpose flour, baking powder, and ground cinnamon.

Stir to mix thoroughly.

Then add the rolled oats and granulated sugar, mixing until all the dry ingredients are evenly combined.

Step 2: Prepare and Add Apricots

• 3 1/2 oz dried apricots

Wash the dried apricots and pat them dry with a towel.

Cut the apricots into small pieces, then add them to the dry mixture from Step 1.

Stir so the apricot pieces are distributed throughout the mixture.

Step 3: Whisk Wet Ingredients

• 3/4 cup plain yogurt
• 3 tbsp vegetable oil

In a separate bowl, combine the plain yogurt and vegetable oil.

Whisk them together until smooth and fully blended.

Step 4: Combine Mixtures and Knead Dough

Pour the whisked yogurt and oil mixture from Step 3 into the flour and apricot mixture from Step 2.

Mix until a dough forms.

If needed, use your hands to gently knead the dough until everything is well combined and the dough comes together.

I like to knead just until combined so the cookies stay tender.

Step 5: Shape Cookies and Bake

Form small balls from the dough and arrange them on a baking sheet lined with parchment paper.

Gently press each ball across with a fork to flatten slightly and give them a decorative pattern.

Bake in a preheated oven at 190°C (375°F) for 10 minutes, or until the cookies are slightly golden but still soft.

Let cool on the sheet for a few minutes before transferring to a wire rack.