Dried Blueberry and Apricot Oatmeal Cookies


Hi Poppytalk readers! Long time no see. Sorry for the long break – I had a baby! He’s five weeks old now and he’s as cute as can be. I’ve finally had the urge to bake again so here is a nice and simple cookie recipe that has a bit of an “Autumn” vibe….

I thought about calling this cookie the “fruit and fibre” cookie – dried fruit with both spelt flour and oats! But that had too much of an early 90s old lady prune juice sound to it. Doesn’t Dried Blueberry and Apricot Oatmeal cookies sound a bit fancier?

This cookie is a nice blast of fibrous health in a crisp, salty sweet cookie. But I guess it can’t be construed as too healthy – it does have a cup of unsalted butter in, it too! Oops. The teaspoon of sea salt helps balance the sweetness of the cookie, as the dried fruit makes it extra sweet. You can use any type of dried fruit in these – dried sour cherries would be awesome! And I really enjoy replacing all purpose flour with spelt flour lately. Such a simple swap and a nice secret way to add some fibre to your life…

Dried Blueberry and Apricot Oatmeal Cookies

Makes roughly 2 dozen or so cookies


  • 1 cup of unsalted butter, room temperature
  • 1 ¼cups of granulated sugar
  • 1 egg, room temperature
  • 1 teaspoon of pure vanilla extract
  • 1 cup oats
  • 2 cups spelt flour (or all purpose flour)
  • 1 teaspoon of sea salt
  • 1 cup dried blueberries
  • ¼ cup dried apricot, chopped into small pieces

Make it! 

Preheat oven to 350 degrees. Cover two baking sheets with parchment paper (if so desired).

  1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy.
  2. Add the egg until incorporated.
  3. Add pure vanilla extract extract to combine.
  4. In a medium bowl, sift the dry ingredients to combine.
  5. Slowly add the dry ingredients to the butter mixture until combined.
  6. Fold in dried fruit with a spatula, or just throw ‘er in to mixer and mix.
  7. Using a small ice cream scoop or your clean bare hands, dole out 2 inch balls onto parchment-paper covered baking sheets, a dozen per sheet.
  8. Bake at 350 degrees for 11-14 minutes, depending on how hot your oven gets! Turn the pans once halfway through. Leave to cool on baking sheets to crisp.
  9. Snack on them and enjoy!!

Originally published on Poppytalk.

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