Apricot Pistachio Cookies

Generous chunks of dark chocolate and chewy apricot contrast the natural crunch of real pistachios in this brown sugar and manuka honey-sweetened cookie.

Apricot Pistachio Cookies


  • 125g butter, softened
  • ¼ cup brown sugar
  • ¼ cup raw sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 tsp manuka honey
  • ¼ cup quick oats
  • 1 ⅓ cup Edmonds Standard Flour
  • ½ tsp Edmonds Baking Soda
  • Pinch of salt
  • ¼ cup coconut
  • ¼ cup diced apricots
  • ½ cup dark chocolate drops
  • ¼ cup pistachios


  1. Preheat the oven to 180°C.
  2. Cream the butter and both sugars together. Beat in the egg, vanilla and manuka honey.
  3. Sift the flour, baking soda and salt together. Add into creamed mixture with the oats and combine.
  4. Mix in the coconut, apricots, dark chocolate and pistachios.
  5. Roll the dough into balls, place on a prepared tray and flatten them
  6. Bake for 15 minutes or until golden. Leave on the tray for 1-2 minutes then place on a wire rack to cool.

Add your review