Chia & Apricot Biscuits

These delicious cookies are a perfect treat for lunchboxes. They store really well in the freezer too, so get organised and make a batch in advance to keep on hand for lunches or snacks. Or serve them straight from the freezer with a cuppa when friends drop in.

Chia & Apricot Biscuits

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Chia & Apricot Biscuits
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Author: Michele
Servings: 18 biscuits
Category: lunchbox/snacks


  • 1 cup coconut flakes
  • 1/2 cup dates, pitted
  • 1/2 cup dried apricots
  • 1 cup almond meal
  • 2 teaspoons chia seeds
  • 1/4 cup coconut oil, melted
  • 1 tablespoon filtered water


  1. Preheat oven to 180Β°C. Line a tray with baking paper and set aside.
  2. Place coconut, dates and apricots in a food processor or high powered blender
  3. and process until fine. Add remaining ingredients and combine until the mixture comes together.
  4. Squeeze mixture into balls, place on an oven tray and slightly flatten. Bake for
  5. 10-15 minutes or until golden.
  6. Remove from oven, allow biscuits to cool completely and then transfer to an
  7. airtight container or glass jar.
    Thermomix Method
  1. Place coconut, dates and apricots in TM bowl. Chop on speed 8 for 10 seconds.
  2. Scrape down the sides of the bowl and add remaining ingredients.
  3. blend on speed 5 for 20 seconds.
  4. Remove mixture from bowl and continue from step 3 (above)

Recipe Variations

  • Shredded coconut can be used in place of coconut flakes.
  • Another nut meal/flour can be used in place of almond meal.
  • Try swapping the chia seeds with hemp seeds, which are rich in protein.
  • You can actually make the mixture for these, roll them into balls and roll them in desiccated coconut – no baking needed. Store in the freezer for an easy addition to lunchboxes.