Lemon Oatmeal Cookies with Dried Apricots and Pecans

The following tasty cookies are another version of my earlier all-oats gluten-free cookies (find the recipe HERE).
This time, I decided to rely even more on both oats flour and rolled oats, instead of using nut meal in the dough. I chose to add a lemony flavor to the cookies, which worked well with the other additions, of chopped pecans and dried apricots.
The cookies can be baked to a chewy texture, or a bit longer, for crispier ones. Either way, they will delight anyone who loves oatmeal cookies and/or lemon cookies. The cookies’ texture is light and crumbly, and the fact that they are gluten-free, is an added bonus.
Another layer of flavor and aroma can be obtained by drizzling lemon icing and lemon zest on top. Try them and enjoy.

Makes: 30
Prep time: 10 minutes
Chilling time: 2 hours
Baking time: 13 (chewy cookies) – 15 (crispy cookies)

Ingredients:
1 stick (115 grams) butter, soft
1 cup sugar
1 L egg
1 Tbs lemon zest
2 Tbs fresh lemon juice
1 cup wholegrain fine oat flour (I used Bob’s Red Mill gluten free)
1 cup old fashioned rolled oats
2 tsp baking powder
½ tsp vanilla paste
¼ tsp salt
¼ cup roughly chopped pecans
¼ cup roughly chopped dried apricots
For the icing: (optional)
1 cup powdered sugar
About 1 Tbs lemon juice
Lemon zest

1. In a large bowl, whisk together the butter, sugar, egg, lemon zest and lemon juice. Add the oats flour, rolled oats, baking powder, vanilla and salt and mix well to a soft dough.
Add the pecans and dried apricots and mix them in with a spatula. Cover and place in the fridge for 2 hours.

2. Preheat the oven to 350F (175). Line a cookie sheet with baking paper.
3. Using a small ice cream scoop, scoop about 30 balls and place on the lined pan, leaving room to expand.

4. Bake for about 13 minutes for chewy cookies or 15 minutes for crispy cookies. Leave in the pan for 5 minutes (as the cookies are quite soft when coming out of the oven), then transfer to a rack to cool completely.

5. The icing (optional): place the powdered sugar in a small bowl. Gradually mix in a few drops of lemon juice, to form a fairly thick paste. Drizzle over the cookies and scatter lemon zest on top.

Carrots, Almonds, Coconut and Golden Raisins Breakfast Bars

While I mostly prefer a protein-based breakfast, I also like to have other options every now and then. The following super-healthy bars are a good example of that: they are loaded with high fiber ingredients, fairly low on sugar and fat, and are a great tasty way to start the day.

Coffee Cookies with Dark and White Chocolate Chips

These “all in one bowl” cookies, are quick and easy to assemble, and can be made in less than 30 minutes from start to finish. The combination of buttery coffee flavored dough, with both dark and white chocolate chips, is just perfect when served with coffee or with strong tea. The cookies are chewy and soft, and burst with flavors, and are a great snack any time of the day. Try them and enjoy.

Rosemary and Parmesan Savory Freezer Cookies

I make my Blue cheese, Rosemary and Pecan crackers often. However, this time, I wanted to create a different version of it, of thicker savory cookies, that can also work as a base for canapés.

Peanut Butter, Jelly and Salted Peanuts Bar Cookies

Quick and easy to prepare, these tasty bar cookies will please anyone who loves the combination of peanut butter and jelly.

Hazelnuts, Cocoa Nibs and Cardamom Cookies

Hazelnuts and chocolate is one of my favorite combinations, so it’s no wonder I’ve decided to use both in the form of cookies. To this, I added some cardamom powder, which enhanced the cookies with its wonderful, warm aroma.

Vanilla Scented Chouquettes

Chouquettes are the humble, no fuss, relatives of the more stylish Profiteroles, (or as they are known in the US, Cream Puffs); as they are made from the very same dough – Pâte à Choux. Éclair pastries are also made from this dough. Unlike both, Chouquettes are not filled with any cream and are meant to be eaten as a simple snack, soon after baking, or at least on the same day.

Freezer Butter Cookies: One dough, Three Flavors – Take 2

I posted the original recipe for these tasty cookies  almost three years ago (recipe can be found HERE). Since then, I’ve made various variations of the basic dough, but neglected to photograph these variations.

Oatmeal, Coconut and Raisins Cookies

As rolled oats cookies are among my favorites, I make them often, and each time I try to come up with a new flavor. This time I decided on the combination of coconut and golden raisins, which resulted extra tasty cookies, well worth of documenting.

Pecan and Strawberry Jam Mini Bars

During strawberry season, I prepared a few batches of strawberry jam. As with any jam that is prepared with a fairly small amount of sugar, it doesn’t keep as well as the sugar loaded jams. So, instead of waiting for it to spoil, I’ve decided to use some of it to prepare the following tasty mini bars.

Lemon, Poppy Seeds and Cornmeal Cookies

Due to another hectic week, I didn’t have the time to prepare a new post, so I’ve decided to re-post this recipe, from the earlier days of the blog. Many of you probably haven’t seen it, and those who did will hopefully enjoy a reminder for this tasty recipe. See you next week with a new recipe.
These thin and crunchy cookies, are perfect for a summer day: their fresh lemony flavor, combined with the crunchiness and taste of poppy seeds, goes great with cold iced tea or lemonade, with ice cream or sorbet.