If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: this cookie is a vegan spin-off of my favourite cookie from my favourite tarte shop in paris. it's chewy and sweet, but with a touch of spice from the cinnamon. —jessicamclement
Makes 18 cookies
- 1/2 cup (slightly melted) coconut oil
- 1/2 cup cane sugar
- 1/4 cup maple syrup
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped figs
- 1/2 cup raisins
- Preheat your oven to 180 degrees celsius (350 F).
- In a large bowl, cream together the coconut oil and sugar.
- Add the maple syrup to the coconut oil/sugar and blend well.
- Add the coconut milk and vanilla extract, mix well and set aside.
- In another bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients (flour and spices) into the wet ingredients (coconut oil/milk and sugar). Stir the mixture together well.
- Fold in the figs and raisins.
- Roll the cookies into small balls (2 cm spheres), and place on a parchment lined baking sheet. Flatten the cookies slightly.
- Bake at 180C for 10-12 minutes.
- Allow the cookies to sit on the baking sheet for a few minutes before transferring them to cool on a cooling rack.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit