These coconut apricot cookies are a flavorful, chewy cookie with crisp edges. Each bite is loaded with chopped dried apricots and coconut flakes.
Even though chocolate chip cookies get all the love, I’m a huge fan of mixing in other fun ingredients to switch things up. These coconut apricot cookies are a flavorful, chewy cookie with crisp edges. Each bite is loaded with chopped dried apricots and coconut flakes. You’ll want to make these delicious vegan cookies on repeat.
Ingredient Notes and Substitutions
- Whole Wheat Flour: adds just a little more of a nuttier flavor to these cookies. You can use all purpose flour or a mix of half all purpose flour and half whole wheat flour for these cookies.
- Vegan Butter: my favorite butter for cookie recipes is Miyokos butter. It has the best flavor and works really well in recipes like this one.
- White Sugar and Brown Sugar: you’ll use a bit more brown sugar in these cookies so they stay on the chewy side after baking.
- Vanilla Extract: vanilla pairs really well with the apricot and coconut in these cookies. For a fun variation, you can use almond extract instead of vanilla. It’s so good!
- Dried Apricots: a chewy, flavorful addition to these delicious cookies. You could use other dried fruit if you want to switch things up – dried cranberries or raisins would also work well.
- Coconut Flakes: a yummy pairing with apricot.
How to Make Coconut Apricot Cookies
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with a Silpat mat. (You can also bake the cookies directly on the pan if you don’t have a mat.)
STEP 2: Add the butter, brown sugar, and granulated sugar to a mixing bowl and mix until fluffy with an electric mixer. Add the milk and vanilla. Mix a couple times.
STEP 3: Add the flour, baking soda, and salt to a small mixing bowl and whisk to combine. Use an electric mixer to add to the butter/sugar mixture. Mix until dough forms.
STEP 4: Stir in the chopped apricot and coconut flakes. Use a tablespoon to scoop dough onto your baking sheet. Bake for 10-12 minutes or until golden brown. Allow to cool a couple of minutes on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container.
- Make sure to scoop the flour into your measuring cup with a spoon and then level it. If you scoop the measuring cup into your flour, you might compact the flour resulting in a dry cookie.
- If cookies are spreading too much, add parchment paper to your baking sheet.
- I like to add a little bit of finishing salt to the top of my cookies after baking – but this is totally optional!
Make Ahead and Storage
Store these cookies in an airtight container for up to 5 days. Baked cookies can also be frozen for up to 30 days. Cookie dough can be stored in the fridge and baked the next day. Scoop cookie dough into balls before chilling.
More Delicious Recipes You’ll Love
- Giant Double Chocolate Cookies
- Almond Flour Thumbprint Cookies
- Peanut Butter Chocolate Chip Cookie Skillet
- Chocolate Cookies with Coffee Glaze
- White Chocolate and Blueberry Oatmeal Cookies
- Strawberry Dark Chocolate Cookies
Coconut Apricot Cookies
- 1/2 cup vegan butter (I use Miyokos brand)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons soy milk
- 1 teaspoon almond extract OR vanilla extract
- 1 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/3 cup dried apricot chopped
- 1/3 cup coconut flakes
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat mat.
- Add butter, brown sugar, and white sugar to a standing mixer. Mix until fluffy. Add the vanilla and soy milk.
- In a small mixing bowl, combine the flour, baking soda and salt. Whisk to combine.
- Turn on stand mixer to low speed. Add 1/2 of the flour mix. Allow to stir well and then add the second half and stir again until combined.
- Take off mixer and stir in the dried apricot and coconut. Drop by rounded tablespoon full onto a baking sheet.
- Bake for 10-12 minutes or until golden brown. Allow to cool on pan for at least 5 minutes before transferring to a wire rack to cool completely.