Preparation

1. Preheat oven to 350 F. Line two sheet pans with parchment paper.
2. Pulse rolled oats in a food processor to break up the flakes a little.
3. In a medium bowl, combine rolled oats, oat flour, baking soda, salt, and cinnamon.
4. In a large bowl combine the egg, vanilla, and sugar and whisk as you pour in the oil.
5. Stir the dry ingredients into the egg mixture.
6. Chop the dried apricots in the food processor and fold them into the batter, along with the raisins and almonds.
7. Drop cookies by the teaspoonful onto prepared sheet pans.
8. Bake for 12 - 15 minutes or until the edges of the cookies are tinged lightly golden.
9. Cool on a rack. When cool store in airtight containers.
10. This recipe does not meet MHealthy Nutrition Guidelines. 1/2018