Mmm, cookies. You just can never not have enough of them. But add your own nut butter and change up the old classic oatmeal cookie? Spice them up and add a different dried fruit? Oh gosh, these cookies are not just tasty, but they made the whole house smell amazing. Talk about running to the oven and staring in waiting impatiently for them to be done baking. 13 minutes has never felt so long! I hope you get to enjoy these vegan and gluten-free Walnut Butter Oatmeal Apricot Cookies.
Walnut butter? Nope I didn’t buy it – I thankfully received a bag of walnuts for this sponsored post from California Walnuts for a We Heart Walnuts! Recipe Contest. Awesome contest, right? I don’t know about you, but I love walnuts – like enough that if push came to shove I would shell them myself. But luckily I have this huge bag to cook, bake, and snack with. Walnuts are just so buttery tasting and don’t need a lot of extra pizzazz with them to make them awesome. Another thing I love about walnuts is they are so versatile – they are amazing in any type of recipe you want to make. Savory – heck yes. Sweet – oh yeah. Cookies – of course! Walnuts blend up beautifully – much easier than other nuts that I have to impatiently stand there for minutes on end to blend, or soaking overnight to ensure they actually do what I want. Walnuts? Just let it whir a little and they turn into exactly what you need.
These cookies? They are spiced just right with tons of ground ginger which pairs perfectly with the walnuts and dried apricots. Everyone loves the classic oatmeal cookie, but you know I just can’t do the same thing over and over. I have to keep remaking it into something even better. The best way to remake something is by adding nut butter, different spices, and a different type of dried fruit! And you can’t go wrong with walnuts and oats! Start by mixing the flour, oats, and baking powder and soda in a medium-size bowl and setting aside. In a high-powered blender or food processor add the walnuts and applesauce and let blend – you will need to scrape the sides down. When the walnuts look mealy add in the banana and let it go until combined – at this point I could have just eaten it all because it tasted like healthy banana bread but without the bread because it was classic banana-walnut heaven. Add in the ginger, cinnamon, and sugar and blend until combined again then add the milk and vanilla and whir again. Pour into the dry ingredients and mix until just combined then dump in the chopped apricots. Mix then spoon onto parchment lined baking sheets and bake at 350 degrees for 13 minutes. Then enjoy!
Walnut Butter Oatmeal Apricot Cookies, 32 cookies
1 1/2 C Oats
3/4 C Coconut Flour
1/2 Tsp Baking Soda
1 Tbsp Baking Powder
1/2 C California Walnuts
1/4 C Unsweetened Applesauce
1 Brown Banana
1 Tsp Cinnamon
2 Tsp Ginger
1 Tbsp Vanilla Extract
1 C Coconut Sugar
1/2 C Unsweetened Vanilla Coconut Milk
1 C Dried Apricots, chopped small
1. Set oven to 350 degrees and line baking sheets with parchment paper.
2. In a medium-size bowl mix the oats, flour, baking soda and powder and set aside.
3. In a blender or food processor dump in the walnuts and applesauce. Blend until just starting to combine.
4. Add the banana and blend until creamy.
5. Add in the ginger, cinnamon, and sugar and blend then add the milk and vanilla and blend until all combined.
6. Dump the apricots on a cutting board and carefully chop into small pieces.
7. Pour the wet mixture into the dry and mix until just combined then add the apricot pieces and fold in.
8. Using a tablespoon take out small portions, in your hands press into thick disks then place on baking sheets.
9. Bake for 13 minutes. When done move onto the counter and keep going until all baked.
“I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.”