Apricot cardamom Cookies are a delightful treat that brings a warm, spiced flavor to your cookie jar. These cookies are chewy, sweet, and just a bit nutty, thanks to the unique combination of dried apricots and cardamom.
Solves boring breakfasts and snack cravings by offering quick, fiber-rich cookies that satisfy sweetness, with easy dairy-free and gluten-free adaptations and reliable storage.
Sometimes, I struggle with cookies that just don’t spread out like I want them to. I’ve found that a little extra press before baking can help shape them nicely. It’s a little trick that makes a big difference in how they turn out!
These cookies come together pretty quickly too. You’ll spend about 25 minutes prepping, and then just 17 minutes baking. So in under an hour, you’ll be enjoying warm cookies straight from the oven!
If you love cookies that are both sweet and a little spicy, I think you’ll really enjoy these. If you need another fun option, check out my Apricot Oatmeal Cookies!
Why You Will Love This Recipe
- Sweet and Spice The combination of fresh apricots and cardamom gives these cookies a unique flavor that’s both sweet and warming, making each bite enjoyable.
- Chewy Texture The use of oats and tahini creates a chewy texture that feels satisfying, so you won’t be reaching for just one cookie.
- Convenient Storage These cookies stay fresh in an airtight container for up to a week, so you can enjoy them over time without losing quality.
- Allergen-Friendly These cookies can easily be made nut-free, making them a great option for sharing with friends who have dietary restrictions.
Delicious Apricot Cardamom Oatmeal Cookies
- Prep Time: 25 minutes
- Cool Time:
- Cook Time: 17 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: Baking
- Cuisine: healthy
- Diet: Dairy-free, nut-free
Description
Delicious apricot-cardamom oatmeal cookies that are dairy-free and nut-free, perfect for a healthy snack.
Ingredients
- 8 ounces (227g) pitted dates, chopped
- 3/4 cup (180ml) water
- 1 cup (90g) old-fashioned rolled oats
- 11/2 teaspoon (2g) ground cardamom
- 11/2 teaspoon (2g) cinnamon
- 1/21/2 teaspoon (2g) baking soda
- 1/4 cup (64g) tahini
- 1 1/21/2 teaspoons (7.5ml) vanilla extract
- 1 1/2 cups (135g) old-fashioned oats
- 1/2 cup (75g) chopped apricots
- 1/4 cup (37g) white sesame seeds
Instructions
- Scoop & Shape Dough: Start by scooping the dough into small balls, about the size of a tablespoon. Roll them gently between your palms to get a nice smooth shape. This helps them bake evenly. If they are too sticky, your hands may get messy, so keep an eye on the consistency.
- Arrange on Baking Sheet: Place the cookie dough balls on a lined baking sheet, giving them some space to spread. You will want them to have room to breathe while baking, which prevents them from merging into one giant cookie. Just be cautious not to overcrowd the sheet, or they will not bake properly.
- Bake & Smell the Goodness: Pop those cookies in the oven and bake until they are golden and fragrant, which should take around 17 minutes. Keep an ear out; the sweet smell will waft through your kitchen. Pull them out once the edges look set, even if they seem a bit soft in the middle.
- Cool Before Serving: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This step helps them firm up and prevents breaking. If you skip this, you might end up with a crumby mess! Once they cool down completely, enjoy the fruits of your labor.
Notes
- Storage Tips: Store in an airtight container at room temperature for up to one week.
- Expert Tips: For chewy cookies, make sure your dates are very soft. If they seem dry, add a splash of water to the mixture.
- If the cookies do not spread while baking, flatten the dough before placing it in the oven to help shape them.
- If you are grinding cardamom, start with 1/21/2 teaspoon to avoid overpowering the cookie flavor.
- When using fresh apricots, chop them finely to mix well and add sweetness without increasing the overall sugar content.
- If you prefer higher crunch, consider swapping out sesame seeds for chopped walnuts or pecans.
- Reheating Instructions: Reheat cookies in the oven at 350 degrees F for about 5 minutes until warmed through.
- Serving Suggestions: Pair with tea for a delightful afternoon snack or serve alongside a fruit salad for contrast. They can also be enjoyed with a scoop of coconut ice cream.
- Recipe Variations: You can add chocolate chips for a sweet twist or incorporate shredded coconut for texture. Using almond butter instead of tahini can give a nutty flavor.
- Ingredient Notes: Use fresh apricots for the best flavor. If you cannot find them, dried apricots can be used, but adjust the moisture accordingly.
Nutrition
- Serving Size: 1 cookie
- Calories: 98
- Sugar: 9.6g
- Sodium: 30.8mg
- Fat: 2.9g
- Saturated Fat: 0.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.3g
- Fiber: 2.3g
- Protein: 2.2g
- Cholesterol: 0mg
Find it online: https://bakeitwell.com/apricot-cardamom-cookies
Recipe Tips
- If the cookies don’t spread while baking, flatten the dough before placing it in the oven to help shape them.
- For chewy cookies, make sure your dates are very soft. If they seem dry, a splash of water can add moisture.
- If you’re grinding cardamom, start with ½ teaspoon to avoid overpowering the cookie flavor.
- When using fresh apricots, chop them finely to mix well and add sweetness without increasing the overall sugar content.
- If you prefer higher crunch, consider swapping out sesame seeds for chopped walnuts or pecans in the recipe.
Serving Suggestions
Serve these apricot cardamom cookies with tea for an afternoon snack. Pair them with a refreshing fruit salad or a scoop of coconut ice cream.
These cookies work well as a base for ice cream sandwiches or crumbled over yogurt. You can also include them in a dessert platter alongside other gluten-free treats.
Add a drizzle of almond butter over the cookies for more flavor. Serve them warm for a comforting touch with your favorite beverage.
Recipe variations
- You can use chopped figs in place of pitted dates for a different sweetness and texture in your cookies.
- Add ¼ teaspoon salt and 1 teaspoon of nutmeg for an extra flavor boost that complements the cardamom.
- Either use almond butter instead of tahini for a nutty flavor, or swap in sunflower seed butter for a nut-free option.
- If making a larger batch, try doubling the recipe by using 16 ounces of chopped dates and 3 cups of oats.
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How to Store?
To keep your apricot cardamom cookies fresh, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to one week. This method keeps them chewy.
Refrigeration: If needed, refrigerate cookies in an airtight container for up to one week. Chilling may slightly change the texture.
Freezing: Wrap each cookie in plastic wrap, then place in a freezer bag. Freeze for up to three months. Thaw at room temperature before enjoying.
Other Recipes You’ll Love
- Apricot Kolacky Cookies
- Apricot Thumbprint Cookies
- Apricot Shortbread Cookies
- Apricot Cream Cheese Cookies
If you enjoyed this Apricot cardamom Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
