If you’re looking for a tasty treat to start your day, these apricot coconut cookies are a must-try! They’re sweet and chewy, with a delightful fruity flavor that makes mornings a little brighter.
Solves busy mornings with quick, portable breakfast; satisfies sweet cravings with wholesome ingredients; suits gluten free and dairy free needs while avoiding heavy prep.
I’ve had my struggles with finding snacks that are both healthy and enjoyable for my kids, especially when trying to bake without refined sugar. But let me tell you, this recipe takes the stress out of snacking. They are soft, making them perfect for little ones who prefer their cookies chewy.
These cookies come together quick, too! With just seven simple ingredients, you can whip them up in under 25 minutes. That’s right, just 10 minutes of prep and 15 minutes of baking, and you’ve got a delicious breakfast option ready to go.
If you love easy and yummy breakfast ideas, you should check out my breakfast sandwich recipe for another great way to kickstart your morning!
Why You Will Love This Recipe
- Soft and Chewy Texture These cookies have a soft and chewy bite, making them easy for kids and adults to enjoy without worrying about hard edges.
- Sweet and Fruity Flavor The combination of dried apricots and coconut creates a naturally sweet and fruity flavor that feels like a little treat in every bite.
- Quick to Prepare With just 10 minutes of prep time and 15 minutes to bake, you can whip up these cookies in under 25 minutes, perfect for busy mornings.
- Easy Storage You can store these cookies in an airtight container for a few days or freeze them for up to three months, making them a convenient snack option.
Easy Apricot Coconut Breakfast Cookies
- Prep Time: 10 minutes
- Cool Time: not applicable
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Category: breakfast
- Method: baking
- Cuisine: unknown
- Diet: refined sugar-free
Description
Delicious apricot coconut breakfast cookies that are refined sugar-free and perfect for a nutritious morning snack.
Ingredients
- 2 cups old fashioned oats, not instant
- 3/4 cup coconut, desiccated or shredded
- 3 tablespoons butter, melted
- 1/4 cup pure maple syrup
- 11/2 teaspoon vanilla bean paste
- 1 egg
- 3/4 cup dried apricots, finely chopped
Instructions
- Scoop & Roll Dough: Start by scooping the dough with a small cookie scoop. Shape each scoop into balls with your hands, feeling the sticky dough. This gives you that delightful, chewy texture. Keep your hands damp to make the process smoother, and your dough will not stick too much.
- Chill If Needed: If the dough feels too soft to handle, pop it in the fridge for a bit. When you take it out, it will firm up nicely for better shaping. Skipping this can lead to cookies losing their shape in the oven, so a little chill time helps a lot.
- Prep the Baking Sheet: Line a baking sheet with parchment paper. This will keep your cookies from sticking and help with easy cleanup afterward. Failing to line the sheet may leave you with a sticky mess, so do not skip this part!
- Bake & Wait Patiently: Preheat the oven and pop the cookies into it. Bake until they are just slightly golden. It is tempting to leave them in longer, but taking them out at the right time keeps them soft. Be careful not to overbake, as they will turn into hard little rocks.
- Cool & Enjoy the Aroma: Once you take the cookies out, let them cool on a rack. They will smell amazing! As they cool, they will firm up just right. If you do not let them cool properly, they might crumble instead of holding together.
Notes
- Storage Tips: Store in an airtight container for 3-4 days. Freeze in an airtight bag for up to 3 months.
- Expert Tips: For a dairy-free option, replace butter with coconut oil. Use a flax egg by substituting 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water in place of the egg. If the cookies crumble while baking, ensure that the mixture is blended well and feels slightly moist. When the edges brown but the centers remain raw, try reducing the oven temperature and extending the baking time for uniform doneness. For cookies that maintain their form, chill the mixture for about 15 minutes before shaping to improve consistency. If you prefer a finer texture, chop the apricots into smaller pieces to incorporate better throughout the cookies. For easier shaping, wetting your hands slightly will help prevent the mixture from sticking.
- Reheating Instructions: To reheat, place cookies in the microwave for 10 seconds or enjoy at room temperature.
- Serving Suggestions: Serve with fresh fruit like figs or berries. Pair with yogurt for a nutritious breakfast. Enjoy with a glass of almond milk.
- Recipe Variations: Add chopped nuts like walnuts for crunch. Incorporate spices like cinnamon for added flavor. Replace dried apricots with dried cranberries or raisins.
- Ingredient Notes: Use old fashioned oats for texture. Substitute coconut for a different texture profile. Look for high-quality dried apricots for the best flavor and sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Recipe Tips
- If the cookies crumble while baking, make sure the mixture is blended well and feels slightly moist.
- When the edges brown but the centers remain raw, try reducing the oven temperature and extending the baking time for uniform doneness.
- For cookies that maintain their form, chilling the mixture for about 15 minutes before shaping can help improve consistency.
- If you prefer a finer texture, chopping the apricots into smaller pieces will incorporate better throughout the cookies.
- For easier shaping, wetting your hands slightly will help prevent the mixture from sticking and make the process smoother.
Serving Suggestions
Enjoy apricot coconut cookies with fresh fruit like figs or berries. They pair well with yogurt for a nutritious breakfast option.
These cookies can also serve as a snack for lunch boxes or baby-led weaning. They add variety to morning meals or afternoon treats.
Consider serving these cookies with a glass of almond milk for added nutrition. A drizzle of honey can be a nice finishing touch.
Recipe variations
- You can use 2 cups of whole wheat flour in place of the oats for a different texture.
- Add 1 teaspoon of ground cinnamon or nutmeg for a warm, spiced flavor.
- Either chopped walnuts or pecans can introduce a lovely crunch to your cookies.
- If you want to make a bigger batch, double the recipe using 4 cups of oats and 1 1/2 cups of apricots.
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How to Store?
To keep your apricot coconut cookies fresh, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days. This maintains their texture.
Refrigeration: For longer storage, refrigerate in an airtight container for up to 1 week. This prolongs their freshness.
Freezing: Place cookies in a freezer bag for up to 3 months. Thaw at room temperature or warm in a microwave before serving.
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- Avocado Toast with Poached Egg
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- Italian Sub Casserole
If you enjoyed this apricot coconut 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!
