Rough on the outside, soft and chewy scone-like inside, tangy Apricot and Yogurt Oatmeal ‘Cookies’ are good for breakfast
or to keep you going in the afternoon you could easily have a couple with your afternoon tea.
These cookies that aren’t really cookies but more like mini oatmeal scones as they don’t contain egg and the ratio of dry to wet ingredients, came about as I have a load of dried fruit left over from making lham lahlou, a pot of yogurt that was on the turn and who doesn’t have a bag of porridge oats during winter?
I was unable to find anything on pinterest so after a quick google search I found this recipe on spark people.
Not being one for diethood didn’t put me off these cookies in the slightest, they are sweet but not overly so and the tang from the apricot and yogurt is refreshing, if that’s even possible in cookie form.
To add to the tanginess I didn’t have any brown sugar to hand, my tin of black treacle / molasses that I would normally use to home make brown sugar had gone in the bin long ago however, I did have a bottle of pomegranate molasses sitting around that worked out just as well, on this occasion.
1/2 cup white granulated sugar plus 3/4 tablespoon molasses, stir with a fork until evenly light brown.
To the same bowl add plain flour, baking powder, cinnamon…
chopped dried apricots and oats, stir together.
this will be known as our dry bowl.
In another bowl, known as our wet bowl – combine yogurt (greek style, natural), splash of hala vanilla extract and oil, I used olive but you can use a more neutral oil if you prefer.
Add your wet bowl of ingredients to your dry, I switched from a fork to a silicone spatula to do this. Stir together until you get a firm dough, you may need more yogurt to achieve this – I required an extra 2 tablespoons.
Divide cookie dough into 27 balls, I used a tablespoon of mixture for each and put 9 on each lightly oiled tray. With damp finger tips flatten each ball, you could use a fork instead.
Bake each batch / tray on the middle shelf for 15-20 minutes until golden brown.
Feel free to use any dried fruit you like / have to hand, dates come to mind for a sweeter cookie. Also try adding in some citrus zest or chocolate chips, I won’t tell anyone!
Apricot & Yogurt Oatmeal Cookies
Ingredients
- 1 1/2 cups all purpose / plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup rolled oats
- 1/2 cup light brown sugar (see post for a quirky homemade version)
- 4 oz (1/2 cup) chopped dried apricots
- 2/3 cup yogurt (greek style, natural)
- splash of halal vanilla extract
- 2 tbsp olive oil (you can use a more neutral flavoured oil if you prefer)
Instructions
- Preheat the oven to 375F / 190C / 170C Fan / Gas Mark 5. Lightly oil 3 baking sheets (or use 1 x 3), set aside.
- In a medium size bowl combine first six ingredients.
- In another bowl beat together the yogurt, vanilla and oil, then stir evenly into the mixture to make a firm dough. If necessary, add a little more yogurt.(i needed 2 tablespoon more)
- Use your hands or a tablespoon to shape the mixture into 27 balls, flatten.
- Bake on middle shelf for 15-20 minutes, or until firm and golden brown. Transfer to a wire rack and let cool.
Notes
- US Cup used, 1 cup =240ml
