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Apricot cookies have crisp edges, a soft, chewy middle and are studded with sweet, juicy apricot throughout! A simple yet indulgent cookie, now 100% dairy & egg-free!
Why You’ll Love This Recipe
With apricot season in full swing, I’ve already whipped up two batches of my easy-peasy vegan apricot crisp. Then, while making a batch of kitchen sink cookies with dried apricot, it occurred to me to try to use the fresh fruit. Three tests and a happy belly later, here is my family and friend-approved fresh apricot cookie recipe—now dairy and egg-free (not that you’d know!).
These apricot cookies feature a vanilla dough made with brown sugar for a caramel-like flavor, warm cinnamon, and sweet, juicy apricot chunks. The dough is quick and easy to prepare with inexpensive pantry staples, requires no chilling, and the vegan cookies bake up perfectly soft and chewy inside with crispy edges. You’ll love them!
Looking for more simple, fruity cookie ideas? You might like my lemon blueberry cookies, raspberry thumbprint cookies, or simple vegan lemon shortbread.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, substitutes, and quantities.
What Could I Add?
- Vegan chocolate chips/chunks (apricot pairs well with vegan white chocolate)
- Vegan chocolate dipped (dip the cooled cookies half in vegan white or dark chocolate) Check out this guide on how to melt vegan chocolate.
- Chopped nuts (walnuts, pecans, almonds, pistachios, hazelnuts)
- Coconut (flaked or shredded, unsweetened – add just a few tablespoons)
- Almond extract (add about ½ tsp – it complements the fruit wonderfully)
- Orange zest (just a little for a subtle, bright, aromatic flavor)
- Apricot oatmeal cookies (I’ve made vegan oatmeal choc chip cookies and oatmeal zucchini cookies with dried apricots. I haven’t tried fresh apricots, though)
- Dried fruit (add extra chew with raisins, cranberries, or even dried apricots)
- Crushed pretzels (chopped/crushed for salty crunch)
- Flaky sea salt (to sprinkle over the top)
- Glaze (either a vanilla, almond, or amaretto glaze, drizzled over the top)
How To Make Apricot Cookies
Step 1: Preheat the oven to 375F/190C, line a baking sheet with parchment paper or a silicone mat, and finely dice the apricots. Set aside. Add the vegan butter and sugars to a large bowl.
Step 2: Then, use a hand-held mixer or sturdy whisk to cream the vegan butter and sugars until light and fluffy (about 2 minutes). Add the applesauce, plant-based milk, and vanilla, and mix until well combined.
Step 3: Then, in a separate bowl, combine the dry ingredients (flour, baking powder, baking soda, and cinnamon) and mix well. Add the dry ingredients to the bowl of wet ingredients and use a spatula to mix them until combined into a batter.
Step 4: Add the dry ingredients to the bowl of wet ingredients and use a spatula to mix them until combined into a batter.
Step 5: Carefully fold in the diced apricots and leave it to rest while the oven preheats.
Step 6: Use a tablespoon or small cookie dough scoop to scoop the dough onto the prepared baking sheet with an inch between them. Bake the apricot cookies for 13-15 minutes, until golden brown underneath with set edges, then remove them from the oven and leave to cool completely on their tray on a wire cooling rack. Enjoy!
FAQs
Though I haven’t tested it, chopped dried apricots should work well in these cookies. For the best result, soak them in boiling water for 15-20 minutes overnight. Then, pat them dry before chopping and folding them into the batter.
This recipe should work well with other stone fruits, like nectarines, peaches, or plums.
That should be possible using a 1:1 swap of AP flour to an all-purpose gluten-free blend, like Bob’s Red Mill or King Arthur’s.
Pro Recipe Tips
- Measure the flour properly: Using too much leads to dense/ cakey cookies. For the best results, fluff it up in its bag with a fork/spoon, then use a spoon to scoop it into a measuring cup before leveling that with the back of a knife.
- Don’t over-mix the dough: Otherwise, you risk overworking the gluten, which affects cookie texture and spread.
- Don’t overbake them: It’s normal for them to look and feel under-done right out of the oven. They continue to cook and harden while cooling.
- Leave the cookies to cool: These fresh apricot cookies are very soft right out of the oven but firm up over time.
Storage Instructions
Store the apricot cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. Warm them for a few seconds in the microwave for a softer texture.
Alternatively, freeze the cookies by flash-freezing them on a tray and storing them in a Ziplock/Stasher bag for up to 3 months. Then thaw on the counter.
Apricot Cookies
Ingredients
- ¾ cup of vegan butter at room temperature
- ¾ cup of light brown sugar
- ¼ cup of plain unsweetened applesauce
- 2 tablespoons of plant-based milk
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of. baking soda
- 1 teaspoon of cinnamon (optional)
- 1 cup of diced fresh apricots
Instructions
- Preheat the oven to 375 degrees F. and line a large baking sheet with a silicone mat or parchment paper.
- In a large bowl, mix the vegan butter and the sugar using an electric mixer. Mix until light and creamy.
- Add the applesauce, plant-based milk, and vanilla extract. Continue to mix for 1 minute.
- In a small bowl, mix the flour, baking powder, baking soda, and cinnamon (if using). Add the dry ingredients to the bowl with the wet ingredients and mix using a spatula.
- Fold in the diced apricots and allow the mixture to rest while the oven preheats.
- Using a 1 tablespoon cookie scoop, scoop the batter into the baking sheet.
- Bake for 13 to 15 minutes or until the bottom is golden. (The cookie will be soft, but will harden while cooling.)
- Remove the cookies and place them on a cooling rack. Allow them to cool completely before serving.
Notes
- Measure the flour properly: Using too much leads to dense/ cakey cookies. For the best results, fluff it up in its bag with a fork/spoon, then use a spoon to scoop it into a measuring cup before leveling that with the back of a knife.
- Don’t over-mix the dough: Otherwise, you risk overworking the gluten, which affects cookie texture and spread.
- Don’t overbake them: It’s normal for them to look and feel under-done right out of the oven. They continue to cook and harden while cooling.
- Leave the cookies to cool: These fresh apricot cookies are very soft right out of the oven but firm up over time.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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Love these cookies!