apricot and rosemary cookies on a cooling rack

Have you ever tricked yourself into thinking an oatmeal raisin cookie is an acceptable breakfast? You tell yourself it’s okay because eating an oatmeal cookie is essentially the same as eating a bowl of oatmeal…with lots of sugar and butter and flour. The only problem is an oatmeal raisin cookie isn’t  as filling as a bowl of oatmeal, so you eat two…or three…or four. And your morning is off to a great start! Sugar crash impending.

FAIL.

If you ever get the urge to eat cookies for breakfast, these apricot and rosemary oatmeal cookies are the way to go.  They’re like oatmeal raisin cookies, minus the raisins, butter and brown sugar. So in other words, they’re nothing like oatmeal raisin cookies. 

oatmeal cookie with rosemary and apricots close up

They are however, every bit as delicious!  The fresh rosemary, dried apricots, and olive oil bestow a Mediterranean charm. Be sure to use a good fruity olive oil, rather than a peppery or spicy one, as it will keep the cookies from leaning too much to the savory side.  Trader Joe’s President’s Reserve Extra Virgin Olive Oil is an excellent choice.

Enjoy these cookies for a guilt free breakfast, afternoon snack or sweet ending to a hearty dinner.

oatmeal cookies with rosemary and apricots

Apricot and Rosemary Oatmeal Cookies
Yields 24
Healthful and delicately sweet oatmeal cookies sing with the flavors of fresh rosemary, olive oil and sun-drenched apricots.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/4 cup olive oil, plus more for greasing the cookie sheets
  2. 3 tablespoons unsweetened applesauce
  3. 1/2 cup sugar
  4. 1 egg
  5. 3/4 cup all purpose flour
  6. 1/2 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 2 tablespoons chopped fresh rosemary
  9. 1 1/2 cups oats
  10. 1/2 cup dried apricots, chopped into bite size chunks (about the size of jumbo raisins)
Instructions
  1. Preheat oven to 350 degrees.
  2. Very lightly grease cookie sheets with olive oil.
  3. Whisk together the olive oil, applesauce and sugar. Slowly beat in the egg.
  4. In a separate bowl, combine the flour, baking soda, salt and chopped rosemary.
  5. Add the flour mixture to the wet ingredients. Stir until just combined.
  6. Stir in the oats and dried apricots.
  7. Using a cookie scoop or measuring spoon, drop rounded tablespoons of the cookie dough onto the lightly greased cookie sheets.
  8. Bake for 12-15 minutes.
  9. Remove cookies from plan and allow to cool completely on a cooling rack.
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