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Dark Chocolate & Apricot Oatmeal Cookies /// The Homemade Flour Cookbook

Only slightly adapted from The Homemade Flour Cookbook
Course Dessert
Cuisine Vegetarian


  • 1/2 cup butter , softened
  • 1/2 cup packed brown sugar
  • 1/2 cup organic cane sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups oat flour (use a food process, blender, or coffee grinder to blend enough rolled oats to equal 3 cups of finely ground flour)
  • 3/4 cup diced dried apricots (about 1/ 2 inch cubed)
  • 1/2 cup dark chocolate chunks or chocolate chips


  1. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
  2. In the large bowl of your stand mixer, cream the butter, brown sugar, and cane sugar.
  3. Continue to mix unit well combined and there are not chunks of butter visible.
  4. Add the baking soda, salt, vanilla, ad eggs, scraping down the side of the bowl as needed.
  5. Add the oat flour and continue to mix until a dough forms.
  6. Once the ingredients are combined, stir in the dried apricots and chocolate until eventually distributed.
  7. Scoop the dough in roughly 2 ounce balls and set on the prepared baking sheet (feel free to use the back of a floured spoon to press the cookies down slightly).
  8. Bake for 12 to 14 minutes or until the cookies are golden on top. Let cool on the baking sheet until the cookies have set and then enjoy!