These cookies are not the vegan, organic, sugarless ones, but they are not double-trouble chocolate chip either. As far as I am concerned, anything with dried apricots in them is delicious.


  • 2 eggs

  • 1¼ cup brown sugar

  • 1 teaspoon vanilla paste

  • ½ cup vegetable oil

  • 1 cup plain flour

  • ¾ cup self raising flour

  • ½ teaspoon bi-carbonate of soda

  • ½ cup chopped white chocolate

  • ½ cup chopped dried apricots

  • ½ cup chopped macadamia nuts


  • 1.

    Beat eggs, sugar and vanilla paste in a large bowl for about 2 minutes.

  • 2.

    Stir in remaining ingredients and mix well.

  • 3.

    Cover and refrigerate for 1 hour.

  • 4.

    Roll level tablespoons of mixture into balls.

  • 5.

    Place about 6cms apart on greased oven tray.

  • 6.

    Bake in a pre-heated oven 180C for about 10 minutes or until lightly browned.

  • 7.

    Stand baked cookies in oven tray for 5 minutes.

  • 8.

    Transfer onto wire rack to cool.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 360kj
  • Fat Total 24g
  • Saturated Fat 4g
  • Protein 3g
  • Carbohydrate 33g
  • Sugar 19g
  • Sodium 21mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cookie is crisp on the outside and chewy inside and can be made one week ahead.

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