Apricot and chocolate go together superbly. And this recipe for apricot and chocolate chip biscuits will have you saying, ‘who stole the cookies from the cookie jar…’ guaranteed!

Apricot and choc-chip cookies are very easy and fast to make, and make a great treat for kids lunch boxes. You can reduce the quantity of sugar down to even 1/4 of a cup of you choose, and if your kids don’t have a super-sweet tooth. Just add a little more flour accordingly.

They are so easy to make, this is definitely a recipe where you can involve young children in the kitchen.

You can sub the baking powder for self-raising flour, but we find you don’t get nearly as fluffy a cookie.

You can also add chopped nuts, pecans or walnuts would work well. And you can add coconut, which makes a nice twist. For either of these, just add around 1/4 to 1/3 of a cup to the recipe at the same time as you stir in the chocolate.

These also freeze really well. So we suggest making a double batch of the cookie dough and making enough to freeze. Just bake one batch at a time, for best results. They’ll keep in an airtight container in the freezer for up to 3 months. Just pop them straight into the kid’s lunchbox frozen, and they’ll be thawed by morning tea!

Take these with you on your next family picnic, and I guarantee you’ll get to see one of these faces too:

Apricot and choc chip cookies

Apricot and Chocolate Chip Cookies

Apricot and Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 biscuits


  • 100 g butter softened
  • ½ cup brown sugar
  • 2 eggs or equiv. egg replacer
  • 1 teaspoon vanilla essence
  • 1 ½ cups plain flour
  • ½ teaspoon baking powder
  • ½ cup rolled oats
  • ½ cup milk or dark choc bits
  • ½ cup dried apricots diced


  1. Pre-heat oven to 180ºC. 

  2. Cream butter and sugar in a mixing bowl until light and fluffy. Add egg and vanilla essence and beat well.

  3. Sift in flour and baking powder. Add rolled oats and combine with a wooden spoon. Once combined, stir in choc bits and apricots.

  4. Divide dough equally into small balls (roughly teaspoon-sized balls make around 24 small cookies, roughly tablespoon-sized balls will make around 16). Place onto a baking tray lined with baking paper and press down lightly with a fork to flatten. 

  5. Bake for 15 minutes, until just turning golden. Leave to cool on a wire rack.

Recipe Notes

Double up this recipe and make enough biscuits to freeze for school lunches. Just bake in 2 seperate batches and freeze for up to 3 months.



100g butter



Vanilla essence

Plain flour

Small packet Milk or dark choc bits

Small packet Dried apricots

Things you may have at home

Eggs (1)

Baking powder (1/2 teaspoon)

Baking paper

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This information was compiled by the Kiwi Families team.

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