Apricot Pistachio Oatmeal Cookies

Apricot Pistachio Oatmeal Cookies

Author: Stephanie Kay

These apricot pistachio cookies are a great make-ahead treat and I actually think they taste better the day after. They also store very well in the freezer, so go on a make that double batch you want.

  • Author: Stephanie Kay
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 cookies 1x
  • Category: Cookies
  • Method: Baked
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  1. Preheat oven to 350° F.
  2. In a food processor, add the 1 and 3/4 cups of the rolled oats. Pulse the oats until they are ground into a flour. Once completed, add them to a large mixing bowl, and the remaining 1/4 cup of rolled oats.
  3. Add the cashews to the food processor and grind them into a meal, about 1-2 minutes. You want to ensure your cashews are raw and unsalted. Add ground cashews to mixing bowl.
  4. Add baking powder, sea salt, cinnamon and stir well to combine into the flour mixture.
  5. To the dry mixture, add the melted coconut oil, honey, egg and vanilla extract. Stir well to ensure the dough is well combined, and add in pistachios and chopped apricots.
  6. The dough might seem a little dry at first, but it will be fine.
  7. Allow the dough mixture to sit for 10 minutes to ensure liquid is well absorbed, and as the coconut oil cools down the dough will stick together much better.
  8. Line a baking sheet with parchment paper and using a 1/4 cup of the dough mixture form into cookies and line the baking sheet.
  9. Bake for 15 minutes or until cookies are golden brown on the edges.
  10. Allow to cool before eating, and enjoy!