Dairy Egg Nut Free Dried Fruit Cookies
Soft, chewy, and bursting with natural sweetness, these Dairy Egg Nut Free Dried Fruit Cookies are the perfect treat for anyone with dietary restrictions or simply looking for a wholesome snack. Made with nutrient-packed rolled oats, unsweetened applesauce, and an irresistible medley of dried cranberries, raisins, and chopped dried apricots, these cookies deliver a delightful balance of flavors and textures. The luscious combination of melted coconut oil and a hint of cinnamon adds a comforting warmth that makes every bite irresistible. Ready in under 30 minutes, this easy, one-bowl recipe is ideal for busy families, school lunches, or guilt-free indulgence. Vegan-friendly and allergen-free, these cookies are a pantry-staple creation you’ll want to bake again and again!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Rolled oats
- 0.75 cup Brown sugar (packed)
- 0.25 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Raisins
- 0.5 cup Chopped dried apricots
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined.
Stir the rolled oats into the dry mixture and set aside.
In a large mixing bowl, combine the brown sugar, granulated sugar, unsweetened applesauce, melted coconut oil, and vanilla extract. Mix until smooth and creamy.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Fold in the dried cranberries, raisins, and chopped dried apricots to evenly distribute them throughout the dough.
Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10–12 minutes, or until the cookies are golden around the edges but still soft in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
4000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 679.0 g | 247% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 377.7 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2463 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
