These dried fig cookies are soft, chewy, and subtly sweet. They’re loaded with flavor and are perfect when you’re in the mood for a nutrient-dense treat. These delicious cookies are dairy free, egg free, and vegan.
Main ingredients and substitutions
Dried figs give these cookies a unique flavor and satisfying texture. No added sugar is needed in this recipe since the figs are quite sweet. Figs are loaded with fiber and many essential nutrients, so these cookies are perfect if you prefer nutrient-dense treats.
I like to use whole grain flour when making these cookies. Whole wheat flour or spelt flour work well, but you can substitute all purpose flour if you prefer.
Smooth almond butter acts as a binder and adds richness to these egg-free, dairy-free cookies. You can substitute any other type of nut butter or seed butter you prefer. Just be sure to use a variety with no added sugar or salt.
Vanilla extract complements the flavor of the figs in this recipe nicely. Be sure to use pure vanilla extract as opposed to artificial vanilla flavoring if possible.
I drizzled some melted dairy-free white chocolate on top of these cookies, but you can use any type of chocolate you prefer. Or you can skip the chocolate drizzle – these cookies are delicious either way.
How to make dried fig cookies
Start by removing the stems from the dried figs, then roughly chop the figs. Next you’ll add the chopped figs and boiling water to a bowl, ensuring that they are fully submerged, then let the figs soak in the water for 30 minutes.
When the figs have finished soaking, preheat the oven to 375 degrees Fahrenheit. Add the figs and soaking liquid to a food processor or blender, along with the smooth almond butter, vanilla extract, and salt.
Blend until smooth.
Add the whole wheat flour and baking powder to a mixing bowl, then mix well. Next you’ll add the blended fig mixture to the mixing bowl, then use your hands to mix and knead the ingredients together until a dough is formed (the dough will be sticky, so wear kitchen gloves if you prefer).
Use your hands to roll the dough into 12 evenly sized balls and place them, evenly spaced, on two sheet pans lined with parchment paper (six balls per pan).
Use your fingers to flatten the dough balls into circle shapes.
Bake the cookies at 375 degrees Fahrenheit for 17 minutes.
Optional step: after the cookies have finished baking and have cooled to room temperature, drizzle some melted chocolate on top of the cookies, then place them in the fridge for 30 minutes to let the chocolate harden before serving.
Storage and freezing
Store these cookies in an airtight container in the fridge for up to three days, or freeze them for up to three months, then thaw at room temperature before serving.
More nutritious cookie recipes to try
- These paleo chocolate cookies are perfect if you’re in the mood for a chocolate treat.
- These coconut flour peanut butter cookies balance sweet and salty flavors.
Dried Fig Cookies Recipe
Equipment
- Food processor or blender.
- 2 Sheet pans
- Parchment paper
Ingredients
- 12 dried figs
- 1 cup whole wheat flour (or substitute spelt flour)
- 3/4 cup boiling water
- 1/2 cup smooth almond butter (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional ingredient: melted chocolate for drizzling on the cookies (I used dairy-free white chocolate)
Instructions
- Remove the stems from the dried figs, then roughly chop the figs.
- Add the chopped figs and boiling water to a bowl, ensuring that they are fully submerged, then let the figs soak in the water for 30 minutes.
- When the figs have finished soaking, preheat the oven to 375 degrees Fahrenheit.
- Add the figs and soaking liquid to a food processor or blender.
- Add the smooth almond butter, vanilla extract, and salt to the food processor or blender, then blend until smooth.
- Add the whole wheat flour and baking powder to a mixing bowl then mix well.
- Add the blended fig mixture to the mixing bowl, then use your hands to mix and knead the ingredients together until a dough is formed (the dough will be sticky, so wear kitchen gloves if you prefer).
- Use your hands to roll the dough into 12 evenly sized balls and place them, evenly spaced, on two sheet pans lined with parchment paper (six balls per pan).
- Use your fingers to flatten the dough balls into circle shapes.
- Bake at 375 degrees Fahrenheit for 17 minutes.
- Optional step: after the cookies have finished baking and have cooled to room temperature, drizzle some melted chocolate on top of the cookies, then place them in the fridge for 30 minutes to let the chocolate harden before serving.
Notes
- Store these cookies in an airtight container in the fridge for up to three days, or freeze them for up to three months, then thaw at room temperature before serving.
Nutrition
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