Coconut Apricot Oatmeal Cookies Recipe operagirl

• 1/2 C. virgin coconut oil
• 1/2 C. organic cane sugar
• 1 large egg
• 3/4 C. whole wheat pastry flour
• 1/2 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 1/2 C. rolled oats
• 1/2 C. shredded unsweetened coconut
• 1/2 C. slab apricots, roughly chopped

1. In a medium bowl, stir the coconut oil and sugar until evenly mixed and no lumps of coconut oil remain.
2. Add the egg, and stir to combine.
3. Next, mix in the flour, baking soda, and salt.
4. Fold in the oats, coconut, and apricots.
5. Cut a piece of parchment paper about a foot wide.
6. Put the cookie dough in the center of the parchment paper, and use your hands to form it into a log.
7. Roll up the parchment paper, twist the ends tightly, and refrigerate for one hour.
8. Preheat the oven to 350F.
9. Line a baking sheet with parchment paper.
10. Slice the cookie dough into twelve rounds, and place on baking sheet, spaced evenly.
11. Bake for about 15 minutes, until very lightly browned.
12. Remove from oven, and allow to cool on baking sheet for 2 minutes, then transfer to a cooling rack.

virgin coconut oil, cane sugar, egg, whole wheat pastry flour, baking soda, kosher salt, rolled oats, unsweetened coconut, slab apricots

Taken from www.chowhound.com/recipes/coconut-apricot-oatmeal-cookies-28563 (may not work)