I made a batch of these cookies over the weekend as we had a picnic planned and we of course needed to have dessert. Our picnic wound up being cancelled after I had the batch started (because the lovely friend we were going to meet went into labor!), so it seemed only right to simply be happy at the circumstances and delighted that we had more treats to sock away in the cupboard*.
I find that most cookie and dessert recipes are too sweet for my taste on an everyday basis, and so with that in mind, and also to limit the amount of added sugars that Linden gets at home—because I know she gets plenty of them outside of our house during visits to our local bakery and even at church—I almost always adjust the sweetener in my baked goods. I find that if you go down about 1/3 (or less, depending on the type of recipe), you get a very similar result with good flavor that no one, except perhaps my husband, would ever think had been altered. (Plus I substituted a small mashed banana and an extra egg in this recipe to reduce the butter called for down to a half of a stick from a whole stick, so the fruit adds some extra sweetness.)
I love these cookies because they pair so well with milk or coffee, and taste sort of like oat scones loaded with mix-ins. They also have some protein in them from the nuts, fiber from the whole grains, and some vitamin C from the dried fruit, so they are a decent snack option—especially when we all are in need of a hit of chocolate…which, let’s be honest, is most days!
Whole Grain Chocolate Apricot Cookies
Adapted from the Nature Cookies recipe from Weelicious
1 cup whole wheat flour
2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup butter, softened (1/2 stick)
1 small banana, mashed
1/4 cup honey
2 eggs, lightly beaten
2 teaspoons vanilla
1 cup dark chocolate chips
1/2 cup flaked unsweetened coconut
1/2 cup snipped apricots, raisins, or dried cherries
1. Preheat the oven to 350 F. Mix together the flour, oats, baking soda, salt, and cinnamon in a medium bowl.
2. Beat the butter and the honey in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 2-3 minutes. Add the banana, the eggs, and the vanilla and beat until combined. Slowly add the flour mixture and mix on low until just combined. Add the chocolate, coconut, and dried fruit and mix just until combined.
3. Spoon tablespoon-size rounds onto a parchment-lined baking sheet. Flatten slightly. Bake for 14-15 minutes or until just starting to brown around the edges. Let cool on a wire rack.
*I do plan to bring some of the cookies to the new parents if they are still good by the time they are back at home—if not, another batch will likely be in order!