Chewy Whole Grain Chocolate Apricot Cookies
Indulge in the wholesome goodness of these Chewy Whole Grain Chocolate Apricot Cookies – a perfect blend of nutrition and flavor! Packed with whole grains, fiber from rolled oats, and the natural sweetness of dried apricots, these cookies make for a guilt-free treat. The addition of dark chocolate chips gives each bite a delightful sweetness that perfectly complements the chewy texture of the cookie. Ideal for lunchboxes, an afternoon snack, or even a healthy dessert, these cookies are sure to please both kids and adults alike. Bake a batch today and share the love!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Weetabix
4 (Crushed)
Rolled Oats
2/3 cup (Uncooked)
Whole Wheat Flour
3/4 cup (Sifted)
Brown Sugar
100 g (Packed)
Dark Chocolate Chips
1/3 cup (Semisweet)
Dried Apricot
2/3 cup (Diced)
Reduced Fat Margarine
3 tablespoons (Melted)
Golden Syrup
2 tablespoons (Liquid)
Bicarbonate of Soda
1 teaspoon (Sifted)
Boiling Water
1/4 cup (N/A)
Instructions
1
Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) and line two baking trays with baking parchment.
2
In a large mixing bowl, combine the crushed Weetabix, rolled oats, whole wheat flour, brown sugar, dark chocolate chips, and diced dried apricots. Mix everything until evenly combined.
3
In a small saucepan over low heat, melt the reduced fat margarine and golden syrup together. Stir until fully melted and combined.
4
In a separate cup, mix the bicarbonate of soda with the boiling water, then pour this mixture into the melted margarine and golden syrup. Stir to combine.
5
Pour the liquid mixture into the dry ingredients. Mix until a dough forms, ensuring all ingredients are well incorporated.
6
Using a tablespoon or cookie scoop, place rounded dollops of cookie dough onto the prepared baking trays, leaving some space between each cookie.
7
Bake in the preheated oven for 15 to 20 minutes, depending on your desired texture. For chewy cookies, aim for 15 minutes; for crunchier cookies, bake for 20 minutes.
8
Remove from the oven and allow the cookies to cool on the baking trays for a few minutes before transferring them to wire racks to cool completely.
9
Once cooled, enjoy or store in an airtight container for up to a week!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What temperature should the oven be set to for these cookies?
Preheat your oven to 160 degrees Celsius or 320 degrees Fahrenheit.
How many Weetabix biscuits are needed for this recipe?
The recipe requires 4 Weetabix biscuits.
How should the Weetabix be prepared?
The Weetabix biscuits should be crushed before being added to the mixing bowl.
What type of oats are used in these cookies?
Use 2/3 cup of uncooked rolled oats.
Should the whole wheat flour be sifted?
Yes, the recipe specifies 3/4 cup of sifted whole wheat flour.
How much brown sugar is required?
You will need 100 grams of packed brown sugar.
What kind of chocolate chips work best?
The recipe calls for 1/3 cup of semisweet dark chocolate chips.
How should the dried apricots be prepared?
The dried apricots should be diced into small pieces.
What type of margarine is recommended?
The recipe suggests using 3 tablespoons of melted reduced fat margarine.
How much golden syrup is used?
You will need 2 tablespoons of liquid golden syrup.
What is the role of bicarbonate of soda in this recipe?
It acts as a leavening agent and is mixed with boiling water before being added to the dough.
How much boiling water is needed?
The recipe requires 1/4 cup of boiling water.
How do I prepare the liquid mixture?
Melt the margarine and golden syrup in a saucepan over low heat, then stir in the mixture of bicarbonate of soda and boiling water.
When do I combine the dry and liquid ingredients?
Once the liquid mixture is prepared and stirred, pour it into the large bowl containing the dry ingredients and mix until a dough forms.
How should I portion the dough onto the baking trays?
Use a tablespoon or a cookie scoop to place rounded dollops of dough onto the trays.
Do I need to leave space between the cookies on the tray?
Yes, leave some space between each cookie to allow for spreading.
How long should I bake the cookies for a chewy texture?
Bake the cookies for 15 minutes if you want them to be chewy.
How long should I bake the cookies for a crunchy texture?
Bake the cookies for 20 minutes if you prefer them to be crunchy.
How do I cool the cookies properly?
Allow them to cool on the baking trays for a few minutes first, then transfer them to wire racks to cool completely.
How long can these cookies be stored?
The cookies can be stored in an airtight container for up to a week.
Are these cookies a good source of fiber?
Yes, they contain fiber from the rolled oats, whole wheat flour, and Weetabix.
Can these cookies be included in a lunchbox?
Yes, they are ideal for lunchboxes as a wholesome snack.
What type of baking paper should I use?
Line your baking trays with baking parchment to prevent sticking.
Can I use a different fruit instead of apricots?
While the recipe calls for apricots, you could experiment with other diced dried fruits like raisins or cranberries.
Is the brown sugar packed or loose?
The brown sugar should be packed into the measuring cup.
What is the total number of ingredients in this recipe?
There are 10 ingredients in total.
How do I ensure the dough is well incorporated?
Mix thoroughly after pouring the liquid ingredients into the dry ingredients until a consistent dough forms.
Are these cookies suitable for vegetarians?
Yes, based on the ingredients list, these cookies are suitable for vegetarians.
What gives the cookies their dark chocolate flavor?
The 1/3 cup of semisweet dark chocolate chips provides the chocolate flavor.
Is this a quick recipe to bake?
Yes, with a prep time of a few minutes and a bake time of 15 to 20 minutes, they are relatively quick to make.