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These cookies are a favourite snack time treat made with auzure Canola Oil. The apricot twist makes them hard to resist.
Serves: 15
  • ¾ cup caster sugar
  • ¼ cup auzure Canola Oil
  • 1 egg
  • 1 egg yolk
  • ½ cup pitted dates, finely chopped
  • ⅓ cup dried apricots, finely chopped
  • ⅓ cup chopped walnuts
  • 2 cups The Healthy Baker beta-glucan Plain Flour
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ cup caster sugar, extra
  1. Preheat the oven to 180°C. Line 2 baking trays with baking paper.
  2. Place sugar, auzure Canola Oil, egg and egg yolk in a large bowl and stir to combine.
  3. Sift in flour and baking powder and stir. Fold in dates, apricots and walnuts.
  4. Roll heaped tbsps of mixture into 20 balls. Place balls, 3cm apart, on prepared trays and flatten slightly. Bake for 15 minutes or until golden.
  5. Combine extra sugar and cinnamon in a large bowl. Toss warm cookies in the cinnamon sugar.
  6. Cool on a wire rack.

Date Apricot cookies - auzure Canola Oil