Chewy Cinnamon-Spiced Apricot Oatmeal Cookies

By GuidingVegan

Ingredients

• Spices, to taste:
• 3-4 dates (can be substituted for same amount of raisins)
• 1/4 cup raisins
• 1/2 cup dried apricots
• 1 cup vanilla almond milk
• 1 cup certified gluten-free oat flour (or blend oats in a blender/food processor)
• 1 tsp baking powder
• 2 tsp vanilla essence
• 1/2 tsp salt
• ginger
• nutmeg
• cinnamon
• cloves

Details

Servings 6
Adapted from gluten-free-vegan-girl.com

Preparation

Step 1

I also added in the option of making them a bit more seasoned, by adding in cinnamon, ginger, cloves and nutmeg, which is inspired by my

Preheat the oven to 175 degrees Celsius/350 degrees Fahrenheit. Combine the dried fruit and milk in a food processor/blender and blend until smooth. If you like the texture of some fruit chunks, you can always leave this slightly
chunky as opposed to completely smooth.

Add this mixture in a bowl with the oat flour and mix thoroughly. If you are using regular oats, grind this into a flour by adding it in the food processor first (do this before you blend the apricots and milk, that way you will not have to clean it up twice). Add in however much of the optional spices you wish, or leave them plain.

Using a spatula, or your hands, shape 6 relatively flat cookies on a baking sheet, and let them cook in the middle of the oven anywhere from 10-20 minutes, or until they are golden and have slightly crispy edges. For the best result, allow them to rest for 5-15 minutes before serving, so they firm up a bit.