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Author Notes: I picked up a pound of beautiful figs at the farmers market on Sunday and have been dreaming of all the lovelies I could make with them. My boyfriend and I had a hankering for cookies, so I two kinds. "His" cookies involved butter, "Hers" did not. These are simple, satisfying, and celebrate the season for figs! —Happyolks
Makes 1 dozen
- 2/3 cup Real Maple Syrup or Brown Rice Syrup
- 1/4 cup Olive oil
- 2 teaspoons Vanilla extract
- 1 1/2 cups Kamut Flour (or any other gluten free flour of choice)
- 1 cup Rolled oats
- 1/4 cup Chia seeds
- 1/4 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 pinch salt
- 1 splash Almond Milk
- 6 Raw figs, halved
- Mix olive oil, syrup, and vanilla together in a large bowl
- In a separate bowl, combine flour, oats, spices, seeds, and salt.
- Slowly combine dry ingredients to wet ingredients, the mixture will be on the drier side. Add just a little almond milk.
- Let mixture set for 10-15 min while you preheat the oven to 350 and cut the fresh figs in half.
- Roll out dough into 12 medium sized balls and press gently to flatten a bit. Set figs atop the cookie platform, sprinkle with a little cinnamon-sugar and bake for 12-14 minutes.
- Enjoy and be grateful for this beautiful life!
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