Cinnamon Apricot Oatmeal Cookies

MAKES 2 DOZEN

If you can’t find barley flour, use whole wheat flour for a more crumbly cookie. Date syrup can be found in gourmet and Mediterranean markets. Measure the oil first, then use the same cup for the sticky sweeteners; the oil will help them slide right out of the cup. Grapeseed oil is a healthy neutral-flavored oil, but canola or even olive oil works well here.

1/4 cup canola or grapeseed oil
1/4 cup 100% apple juice
1 1/4 cups maple syrup or date syrup
1/4 cup packed dark brown sugar
1 teaspoon vanilla
2 tablespoons apricot jam
1/2 teaspoon baking soda
Pinch of salt
1 1/2 cups barley flour or whole wheat flour
3 cups rolled oats

Preheat oven to 350 F.

Combine the oil, apple juice, syrup, brown sugar, vanilla, and jam in a mixing bowl and stir well. Stir in the baking soda and salt, then add the barley flour and oatmeal. Stir to combine.

Drop the dough by teaspoonfuls onto parchment-lined baking sheets.

Bake 15 minutes, or until cookies just start to brown. Allow to cool for 5 minutes, then transfer to a wire rack.

Why We Love It
These healthy apricot oatmeal cookies are a fun twist on the traditional oatmeal raisin, and they make for a great afternoon snack with tea or milk.