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
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Ingredients
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2/3 cup
Real Maple Syrup or Brown Rice Syrup
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1/4 cup
Olive oil
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2 teaspoons
Vanilla extract
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1 1/2 cups
Kamut Flour (or any other gluten free flour of choice)
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1 cup
Rolled oats
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1/4 cup
Chia seeds
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1/4 teaspoon
Baking soda
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1 teaspoon
Cinnamon
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1 teaspoon
Nutmeg
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1 pinch
salt
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1 splash
Almond Milk
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6
Raw figs, halved
Directions
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Mix olive oil, syrup, and vanilla together in a large bowl
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In a separate bowl, combine flour, oats, spices, seeds, and salt.
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Slowly combine dry ingredients to wet ingredients, the mixture will be on the drier side. Add just a little almond milk.
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Let mixture set for 10-15 min while you preheat the oven to 350 and cut the fresh figs in half.
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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.
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Enjoy and be grateful for this beautiful life!
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