Healthy Oatmeal Apricot Pecan Cookies

Here’s my tried-and-true recipe for oatmeal apricot pecan cookies, with a perfect balance of chewy oats, sweet dried apricots, and crunchy pecans, all wrapped up in a butter-rich cookie dough that bakes up just right every time.

These cookies have become a regular in my cookie jar, and for good reason – they’re just different enough from classic oatmeal cookies to feel special, but familiar enough that everyone loves them. I often make a double batch because they disappear so quickly. Perfect with afternoon coffee, wouldn’t you say?

What Kind of Oats Should I Use?

For these cookies, you’ll want to stick with gluten-free rolled oats (sometimes called old-fashioned oats) rather than quick oats or steel-cut oats. Rolled oats give cookies that classic chewy texture and hold their shape well during baking. Just make sure to check that your oats are certified gluten-free if you’re baking for someone with gluten sensitivity – while oats are naturally gluten-free, they can be cross-contaminated during processing. If you find your oats seem a bit too large, you can pulse them once or twice in a food processor, but don’t overdo it or you’ll lose that wonderful, hearty texture that makes oatmeal cookies so special.

Options for Substitutions

This cookie recipe is super adaptable and works well with several substitutions:

• Butter: You can swap the butter with coconut oil (use same amount) or dairy-free butter alternatives. Just make sure they’re at room temperature before using.
• Gluten-free flour: If you don’t need gluten-free cookies, regular all-purpose flour works perfectly in the same amount. Just remember to also switch the oats to regular rolled oats in this case.
• Gluten-free rolled oats: Quick oats can work in place of rolled oats, though the texture will be slightly different. Don’t use instant oats as they’ll make the cookies too soft.
• Pecans: Feel free to use any nuts you like – walnuts, almonds, or macadamia nuts all work great. Just make sure to toast them first for the best flavor.
• Dried apricots: Any dried fruit works well here – try cranberries, chopped dates, or even chocolate chips if you’re in the mood for something different.
• Brown sugar: You can use all white sugar if needed, but the cookies won’t be as chewy. For a natural option, coconut sugar works too, though it will make the cookies slightly darker.

Watch Out for These Mistakes While Baking

The biggest challenge when making gluten-free oatmeal cookies is ending up with a dry, crumbly texture – to avoid this, make sure your butter is truly softened (but not melted) and cream it thoroughly with the sugars until light and fluffy. Another common mistake is overbaking these cookies; they should come out of the oven when the edges are just starting to brown but the centers still look slightly underdone, as they’ll continue to firm up while cooling on the baking sheet. Since gluten-free flour blends can vary significantly between brands, start with slightly less flour than called for and add more only if the dough seems too wet – you’re looking for a consistency that holds together when rolled into balls but isn’t sticky. For the best texture and flavor, don’t skip toasting the pecans first, and let the cookies cool completely on the baking sheet before moving them to prevent breakage.

What to Serve With Oatmeal Cookies?

These chewy oatmeal cookies are perfect for pairing with your favorite hot or cold drinks! A cold glass of milk is the classic choice – there’s nothing better than dunking these cookies and letting them get just a tiny bit soft. For a cozy afternoon treat, serve them alongside a cup of hot coffee, tea, or even hot chocolate. If you’re setting these out for guests, try making a simple cookie plate with some fresh fruit on the side – sliced apples or pears work really well with the apricot and pecan flavors in these cookies.

Storage Instructions

Counter Storage: These oatmeal apricot pecan cookies stay fresh in an airtight container at room temperature for up to 5 days. I like to put a piece of bread in the container to help keep them soft and chewy – it’s an old trick that really works!

Freeze: These cookies are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. You can even freeze the raw cookie dough balls on a baking sheet, then transfer them to a freezer bag for fresh-baked cookies anytime.

Make Ahead: The cookie dough can be made up to 24 hours in advance and stored in the fridge. Just wrap it tightly in plastic wrap or keep it in an airtight container. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes so it’s easier to scoop.

Preparation Time	15-30 minutes
Cooking Time	13-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 900-1000
• Protein: 10-15 g
• Fat: 40-50 g
• Carbohydrates: 130-140 g

Ingredients

• 1 tsp baking powder
• 1/2 cup unsalted butter (softened at room temperature)
• 1/4 cup chopped toasted pecans
• 1/4 cup chopped dried apricots (finely chopped for even distribution)
• 1 egg (large, organic preferred)
• 3/4 cup gluten-free all-purpose flour (I like Bob’s Red Mill)
• 1/2 tsp salt
• 1/4 to 1/2 cup brown sugar (for desired sweetness level)
• 1 tsp vanilla extract
• 1/4 cup white sugar
• 1/2 tsp baking soda
• 1 1/2 cups gluten-free rolled oats

Step 1: Prepare the Baking Environment

Begin by heating your oven to 350 degrees F.

Line baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.

Step 2: Make the Cookie Dough Base

In a large bowl, beat together the sugars and butter until the mixture becomes light and fluffy.

Add in the vanilla extract and eggs, then continue to beat until everything is well combined.

Step 3: Incorporate Dry Ingredients

Sprinkle the salt, baking soda, and baking powder over the butter-sugar mixture.

Mix until these dry ingredients are thoroughly incorporated.

Then, add the flour and oats, mixing well and scraping down the sides of the bowl a few times to ensure even mixing.

Step 4: Add Nuts and Dried Fruit

Using a spatula or your hands, mix in the nuts and dried fruit to the cookie dough.

This adds texture and flavor to your cookies.

Step 5: Shape and Chill the Dough

Transfer the cookie dough onto a piece of plastic wrap.

Shape it into a cylinder about 2 inches by 2 inches.

Seal the plastic wrap and place the dough cylinder in the fridge for at least 30 minutes to firm up, or longer if you have more time.

Step 6: Slice and Bake the Cookies

Once chilled, remove the dough from the fridge.

Slice the dough into 1/2-inch thick slices.

You can achieve 12 cookies by first cutting the log in half, then halving those pieces, and finally, slicing each of those into thirds.

Press the edges back into shape if needed.

Place the slices on the prepared baking sheet, spacing them at least 3 inches apart as they will spread during baking.

Bake for 13 to 15 minutes, or until the cookies are nicely browned and crispy at the edges.

Step 7: Cool and Serve

Remove the cookies from the oven and let them cool slightly on the baking sheet.

Then, transfer them to a wire rack to cool completely.

Enjoy your homemade cookies!