Luxurious and delicious chewy apricot cookies with honey notes and chips of caramelised white chocolate. Delightfully crisp around the edges but with a really chewy centre. They’re very sweet, but oh so satisfying. Egg-free too.
Organic Ingredients
As some of you know, I try to use organic ingredients where I can. Although organic is better for individual human health, more importantly, it is better for the environment and ultimately benefits human health in the long term. Anyway, on the back of a recently purchased packet of Crazy Jack’s organic dried apricots, I noticed a recipe for some apricot cookies.
Well what a very good idea I thought and immediately adapted it to include white chocolate and wholemeal flour.
Chewy Apricot Cookies with White Chocolate Chips
A weekend away visiting friends in Glastonbury last month provided just the right opportunity to bake up a batch. Perhaps, not surprisingly, they were a roaring success.
These chewy apricot cookies are very easy to make. They’re egg-free, so just perfect for baking when you don’t have any eggs in the house.
Although there is only a small amount of honey is these biscuits, it’s a key component and the flavour is pronounced. Honey marries beautifully with apricots. I’ve used thick set honey as the cookie dough works better if it’s firmer. But you can probably get away with runny honey if you make sure your cookies are cold before they go in the oven.
The dough smells of honey and the aroma wafting around the house as the biscuits bake is really quite heavenly.
I’ve added white chocolate chips for an additional layer of flavour and texture. The chocolate chips caramelise in the baking process and work really well with the chewy fruity apricots. In fact unsulphured apricots have caramel tones, so the chocolate enhances their flavour.
Will keep in a sealed container for four to five days, but they do soften as time passes. But if you want to make them in advance or bake too many, freeze them. If you do this, they may need a couple of minutes in a hot oven to bring them back to their original delicious chewiness.
These chewy apricot cookies make perfect gifts too. They’re especially welcome at Christmas. Indeed I’m planning on making some more to give away. If CT doesn’t get his mitts on them first, that is.
Softened Butter
When making cookies and cakes, you really don’t want hard butter. Most recipes, including this one call for the creaming method, so you want your butter to be as soft as possible. Ideally take your butter out of the fridge an hour before you need to use it. My kitchen is often quite cold though, so I often have to warm it up over a heater.
First I weigh out the butter I need. Then I cut it into pieces and place in a bowl which I then put over a heater for ten minutes or so. If you do this, be careful not to leave it for too long or you’ll get melted butter rather than soft butter.
Other Cookie Recipes You Might Like
- Chinese walnut cookies
- Marshmallow fluff cookies
- Oaty ginger chocolate chip cookies
- Peanut butter choc chip cookies
- Tiger nut chocolate chip cookies (vegan)
And if these aren’t enough for you I have a whole category that covers biscuits and cookies.
Keep in Touch
Thanks for visiting Tin and Thyme. If you try these chewy white chocolate chip apricot cookies, I’d love to hear about it in the comments below. And don’t forget to rate the recipe. Have you any cookie baking tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more egg-free baking recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chewy Apricot Cookies. PIN IT.
Chewy Apricot Cookies – The Recipe
Chewy Apricot Cookies with White Chocolate Chips
Ingredients
- 100 g unsalted butter – softened
- 100 g soft brown sugar
- 1 tbsp well flavoured set honey (I used Cornish honey)
- ½ tsp vanilla extract
- 150 g wholemeal flour
- 1 tsp baking powder
- 100 g unsulphered apricots – chopped
- 25 g white chocolate chips
Instructions
- Cut the butter into pieces and place in a large mixing bowl.
- Add the sugar and cream for a good few minutes until the mixture is very light and fluffy.
- Add the honey and vanilla extract and cream some more.
- Sift in the flour (half wholemeal, half white) and a scant teaspoon of baking powder.
- Add the apricots pieces along with the chocolate chips and mix until everything is incorporated.
- If the dough is soft, place it in a cool place for half an hour to firm up. Roll spoonfuls into walnut sized balls with the palms of your hands.
- Place well apart on lined baking sheets and bake at 180℃ (350℉, Gas 4) for 10 minutes until golden and crisped around the edges.
- Use a spatula to place them on a wire rack and leave to cool.
Jacqueline says
Well that was worth noticing, they look super. I could do with tucking into one right now.
Kit @ i-lostinausten says
Yum! This looks & sounds delicious; I love chewy cookies with fruits! 🙂
Julia | JuliasAlbum.com says
Love apricots in desserts! These cookies sound so delicious. Visiting from Tinned Tomatoes Bookmarked recipes.
laura@howtocookgoodfood says
I am also a big fan of Crazy Jacks unsulpered apricots. It is so amazing they have so little resemblance to their sulphered alternative. I love eating them on their own but in a cookie they would add a lovely chewy toffee like flavour I bet!
Caroline says
Ooh, they look great Choclette, definitely bookmarking these to be made on the double!
debby says
ooh they really look chewy and I love apricot and chocolate together those brownies look amazing…I’m hungry…thanks for sharing…wish you’d shared the cookies too though…;o)
Chele says
Love chewy cookies, don’t know why but they always seem to be more of a naughty treat than crunchy cookies lol. Lovely combo of flavours too.
Javelin Warrior says
Chewy cookies really are the best (I think) and these sound wonderful – so intrigued by the apricots with chocolate which is such a great combo. But in cookies I’m sure it’s amazing… Thank you so much for sharing, Choclette!
Christian Halfmann says
Once more that sounds very good and I guess I have no other choice then to try them.
talesofpiglingbland says
Crazy jacks unsulphered apricots are so nice. I love the brown sugar taste of them but I always forget to buy them, but I do remember that my sister has a stash…..which mysteriously goes down whenever I visit
Alida says
Apricots are my favourite fruit. It is so much better to have dried organic ones in the winter. I don’t like the preservative they use to preserve them.
These cookies are delicious!
belleau kitchen says
I love the way they look all nobbly and home-made… apricots and chocolate are an excellent combo… very very moreish too… I may have to whip up a batch this weekend x
Brownieville Girl says
They look delicious – the unsulphered apricots might not be as pretty, but they taste so much better.
Choclette says
I haven’t bought unsulphered apricots in such a long time, I’d rather forgotten they were anything but a sludgy brown. But you are right, they taste much better.
Jo Hutchinson says
I love apricots and cookies so this has to be a winner,
Choclette says
If you like honey too, you’ll be in for a real treat with these cookies.
underthebluegumtree says
Aww, got beaten to it. I was hoping to be first comment 😉 I love the idea of adding honey to those cookies. I bet they taste divine.
Choclette says
First, second or third, I am deeply grateful 😀 I used a good quality Cornish honey in these and the flavour was fantastic.
Elizabeth says
They do look scrummy indeed!
Choclette says
Thank you Elizabeth 🙂
thelittleloaf says
I’ll comment (following your Twitter request!) – these look gorgeous! Just the kind of thick, chewy, gooey cookies I love 🙂
Choclette says
Thank you for answering my call – a bit desperate I know! But I was seriously impressed with these and wanted others to see them too :-S