Peanut Butter Apricot Cookies

Total Time
Prep 15 mins
Cook 15 mins

I made these to grab as a healthy and YUMMY breakfast. I've gotten into the habit of dippng dried apricots in peanut butter; this is my portable version! They can also be made vegan by using an egg substitute for the eggs.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease a cookie sheet and line it with parchment paper.
  3. Whisk together dry ingredients.
  4. Blend wet ingredients until as close to smooth as possible.
  5. Mix dry ingredients with the wet mixture until fully incorporated. The batter will be thick and sticky, so it would probably be easiest to do this with a fork or mixing spoon.
  6. Stir in the oats and apricots.
  7. Form into balls and flatten onto parchment paper. Again, this is easier to do with wet hands.
  8. Bake for about 15 to 20 minutes or until the tops look golden (don't wait for them to brown or they will be too hard when they cool).
  9. To store (and for transportation purposes), I like to wrap each cookie in plastic wrap. Voila! Bakery-style!
Most Helpful

I really like this recipie, it's so tasty. I've now settled on a verion that skips the cinnamon (which I'm not fond of) and I use Spelnda brown sugar mix. (I'm trying to control carbs and the Splenda helps with that.) Thanks, Vye, for such a great recipie!

lawyernerd July 29, 2007

Deadly good! I love the healthy chewiness! thank you, I love cookies XOXO

White Rose Child May 19, 2007

After seeing this picture in the photo forum, I knew I had to try these. I'm soooo glad I did!! They are exactly what I was looking for and I'm excited about having some with my coffee in the morning. The changes I made are: I doubled the recipe (but only 1 1/2 tsp cinnamon) and got 29 fairly large cookies. I added 1 tsp of vanilla, and used craisins instead of apricots (that's all I had). I look forward to trying different dried fuits with this recipe. The recipe doesn't specify what kind of oats to use... I used steel cut, and they worked great. My batter was wetter than indicated (could be the humidity here) and I dropped them by teaspoon. 14 mins was perfect for a crisp, chewy cookie. My quest can stop now, this is the breakfast cookie for me.

Gina*S April 14, 2007