Directions 5 steps | 45 Minutes
Preheat the oven to 350°F. Prep and measure all ingredients.
Cream together the room temperature vegan butter and brown palm sugar until lightened and creamy, about 3 minutes. Mix together the flour, oats, cinnamon and baking powder in a separate bowl. Gradually add the dry mix to the creamed butter mix. Add in the coconut milk and mix until combined. Fold in the vegan white chocolate and apricots.
Once the dough is combined, form balls from the dough that are each 2 tablespoons. Place the balls on a plate or sheet and refrigerate for 15 minutes. This will help prevent the cookies from spreading too much while baking.
Add cookies to parchment-lined baking sheets and bake in the preheated oven for 12-15 minutes, until golden brown on the bottom and at the edges. Remove and let cool.
Serve cookies with your favorite vegan milk. Enjoy!