Choc Chip Biscuits with Apple Sauce

    45 minutes

    Pureed apple sauce adds moisture, lightness and a sweet flavour to traditional chocolate chip biscuits. Use whatever kind of nuts you prefer.

    2 people made this

    Serves: 60 

    • 2 1/2 cups rolled oats
    • 1 cup (125g) plain flour
    • 1 cup wholemeal flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 125g butter, softened
    • 1/2 cup apple sauce
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 cups dark chocolate chips
    • 120g milk chocolate, grated
    • 1 1/2 cups walnuts, chopped

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat an oven to 190 degrees C.
    2. Place the oats into a food processor or blender and grind into a fine powder. Stir the oats together with the plain flour, wholemeal flour, salt, baking powder and bicarb soda; set aside.
    3. Beat the butter, apple sauce, white sugar and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.
    4. Beat in the flour mixture until just incorporated. Fold in the chocolate chips, grated chocolate and walnuts mixing just enough to evenly combine. Drop by rounded teaspoons onto ungreased baking trays.
    5. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the biscuits to cool on the baking tray for 1 minute before removing to a wire rack to cool completely.

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    Reviews in English (2)


    I followed the recipe exactly, only adding a tablespoon of cocoa powder and ommiting the chocolate bar. I also used half the amount of dark chocolate chips. The flavor of the cookies is good, but they were VERY VERY dry. Using the agave nectar probably added the much needed moisture to the dough. I plan on trying these again either with agave or more applesauce.  -  10 Feb 2010  (Review from Allrecipes USA and Canada)


    I didn't grind the oats because I like the texture the whole oat brings to a cookie. Instead of using Splenda- I used 1/4 cup organic agave nectar and a little under 1/2 cup light brown sugar. Turned out great!  -  30 Jan 2010  (Review from Allrecipes USA and Canada)