A handwritten recipe card titled “Apricot Walnut Cookies,” written in cursive on lined index cards with some smudges and stains, set against a rustic wooden background. A second card below gives nutritional info on oat bran.
Ingredients
- ½ cup peanut oil (or safflower oil)
- ½ cup honey
- ½ cup water
- 4 egg white (or 2 eggs)
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour (unsifted )
- ½ tsp cinnamon
- 1 tsp baking powder
- 1 cup oat bran
- 3 cups old fashioned rolled oats
- ½ cup dried apricots (finely chopped )
- ½ cup walnuts (chopped )
- ½ tsp orange rind
Instructions
Step 1: Prepare the Base
- In a medium bowl, combine peanut oil, honey, and water. Let sit to hydrate.
Step 2: Beat the Wet Ingredients
- In a separate bowl, beat egg whites with vanilla extract until frothy.
Step 3: Mix the Dry Ingredients
- Add flour, cinnamon, and baking powder to the egg mixture. Stir until smooth.
Step 4: Combine Mixtures
- Add the honey mixture to the egg/flour batter. Stir well.
Step 5: Add Mix-Ins
- Stir in oat bran, rolled oats, chopped apricots, and chopped walnuts.
Step 6: Portion the Dough
- Drop by rounded teaspoons onto greased cookie sheets, spacing 2 inches apart.
Step 7: Bake
- Bake at 350°F (175°C) for 9–11 minutes, or until lightly browned.
Tips
- Substitute chopped dates or cranberries for apricots.
- Use pecans or almonds instead of walnuts.
- Add a pinch of nutmeg or cardamom for extra warmth.
- For extra chewiness, soak the apricots in warm water for 5 minutes.
- Make it gluten-free with certified GF oat bran and gluten-free flour blend.
Nutrition
Calories: 157kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 19mgPotassium: 131mgFiber: 3gSugar: 5gVitamin A: 66IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
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