Apricot-Walnut Oat Cookies
Sweet, soft and chewy, these delicious gluten-free cookies are full of dried apricots and chopped walnuts.

Servings
13cookies
Servings
13cookies
Ingredients

  • 1 1/4cup

    Gluten-Free Old-Fashioned Rolled Oats

  • 1cup

    Gluten-Free Oat Flour

  • 3/4tsp

    Baking Powder

  • 1/2tsp

    Baking Soda

  • 3/4tsp

    Kosher Salt

  • 1/2cup

    Unsalted Butterroom temperature

  • 1/2cup

    Light Brown Sugar

  • 1/2cup

    Granulated Sugar

  • 1

    Egg

  • 1

    Egg Yolk

  • 1tsp

    Vanilla Extract

  • 1cup

    Walnutscoarsely chopped

  • 1cup

    Dried Apricotscoarsely chopped
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
  2. Combine oats, oat flour, baking powder, baking soda and salt in a large bowl.
  3. Beat the butter and sugars together in a large bowl with a mixer on medium speed until fluffy, about four minutes. Reduce the speed and beat in the egg, egg yolk and vanilla until smooth, about two minutes. Add the flour mixture, walnuts and dried apricots to the bowl with a spatula and stir until fully combined.
  4. Scoop the dough into 13 balls (1/3 cup each). Arrange the cookies three inches apart on the baking sheets. Bake for eight to 10 minutes, until the edges are golden and the center soft.
  5. Let cool on the baking sheets and then transfer to plate to enjoy.