Oatmeal and Apricot Cookies

Prep Time 10 minutes
Cook Time 10-12 minutes
Servings about 12 cookies
This recipe makes a great base for vegan cookies. The secret to getting them soft and chewy? Apple cider vinegar. When it's mixed with nut milk and baking powder you get a truly magical texture.

How It's Made


  • 1 cup of spelt flour or all-purpose gluten-free flour
  • 1 teaspoon of baking soda
  • One teaspoon baking powder
  • 1/4 teaspoon of sea salt
  • 2 tablespoons virgin coconut oil or vegetable oil
  • 1/4 cup of cane sugar
  • 1 banana
  • 1/2 tablespoon cider vinegar
  • 1 cup of oatmeal
  • 3 tablespoons of homemade almond milk
  • 1/2 cup chopped dried apricots
  • 1/2 cup


  1. Combine flour, baking powder, baking soda and salt in large bowl.
  2. Cut apricots into pieces.
  3. In another bowl, mix coconut oil, sugar, mashed banana, apple cider vinegar and almond milk. Combine the liquid ingredients with the dry ingredients and add the oatmeal, apricot pieces and pumpkin seeds. Mix well.
  4. Form balls of dough with a tablespoon or an ice cream scoop. Arrange the balls on a baking sheet lined with parchment paper.
  5. So that the cookies dont "melt" while backing, we suggest you let them sit in the freezer for 30 minutes before baking.
  6. Bake for about 12 minutes at 350°F. The cookies will still be soft once baked, so let cool on a rack before enjoying.

Keep in an airtight container, this way they will remain soft and chewy. Enjoy with a fresh glass of homemade almond milk!

Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.