Chocolate Chip Biscuits with Apricots and Nuts


I borrowed this recipe from the wonderful HFG. I am addicted to their monthly publication but even more so, Healthy Food Guide online and their vast array of easy, low-cost healthy recipes!

When I first tried one of these cookies, they were so incredibly mouth-wateringly good and jam-packed full of nuts, apricots and dark chocolate! I almost couldn’t quite believe the recipe came from HFG – they were so moreish!

I thought this recipe was definitely worth sharing as most chocolate chip biscuits are so high in fat, it isn’t funny. I recently put together a birthday present/care package for a sibling and tucked a dozen or so of these bite-sized morsels inside too. I had word from the other end of the country that these were quite the favourite in their BOP-based household.

Although my wee photograph doesn’t quite give the recipe justice, you’ll have to just trust me on this one and make a batch for yourself. Play around a little and add all sorts of your favourite nuts and seeds. I personally love the combination of apricot and dark chocolate – only the best Whittaker’s chocolate will do!

Chocolate Chip Biscuits with Apricot and Nuts

  • 100 grams of margarine
  • 1/2 cup of brown sugar
  • 1/2 teaspoon of vanilla essence
  • 1/3 cup of chocolate chips (I prefer dark)
  • 1/4 cup dried apricots, chopped
  • 1/4 cup chopped nuts (I use a mixture of walnuts and almonds)
  • 1/2 cup of wholemeal flour
  • 1/2 cup of white flour
  • 1/2 cup of rolled oats
  • 1 teaspoon of baking powder

Firstly, set the oven to 180 degrees. Cream the margarine and sugar together in a bowl until thick, light and creamy; add vanilla and mix through. Add chocolate chips, dried apricots and nuts and mix well. Add sifted flours, rolled oats and baking powder and mix until well combined.

Lightly spray a large oven tray with oil. Roll the crumbly mixture into balls – it’s quite a crumbly mixture but it will come together – and arrange on a tray, allowing space for mixture to spread. Press down with a fork, holding onto the sides of the ball to prevent it crumbling.

Cook for around 10 minutes or until lightly browned on top but still soft in the middle. Allow to cool for a few minutes on the tray before removing to a wire rack.

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