Chef in the City, Recipes

Fig-a-licious Treats Make The Yummiest Eats!

September 14, 2015
danielle shine chef shine

Just a sweet little (very impressive-looking) healthy fig cookie you can make the next time you’re asked to ‘bring something’ to a party, morning tea or to your best friend’s house for a coffee catch up.

My husband LOVES fig cookies, so when I brought this little creation home from baking day at school, his eyes grew WIDE in excitement. The next thing I knew: cookies be GONE! He inhaled the lot of them. So, I did what any Natural Foods Chef would do when in the possession of a BRILLIANT recipe bestowed upon them… I made another batch! So here’s to having our healthy cookies AND eating them. I hope you enjoy this delicious treat :)

Fig-a-licious Cookies

(A Natural Gourmet Institute recipe)

Servings,  about 24 1⁄4-inch thick cookies


  • 3⁄4 cup whole wheat pastry flour
  • 1 & 1⁄2 cup unbleached all-purpose flour
  • 1⁄4 cup + 2 tbs almonds, ground to fine meal (measure then grind them!)
  • 1⁄4 teaspoon cinnamon
  • pinch of sea salt
  • 2/3 cup 100% organic maple syrup (or you can substitute brown rice syrup)
  • 6 Tbs melted coconut oil


  • 2 cups dried figs
  • 1 & 1/2 cups apple juice
  • 2 tsp vanilla extract
  • 1⁄2 tsp cinnamon
  • pinch cloves
  • pinch sea salt

You do:

  1. Pre-heat oven to 350°F. Line two baking trays with baking paper and set aside.
  2. In medium bowl, sift together flours, almond meal and cinnamon using a whisk to combine. In separate small bowl, whisk together salt, syrup, and oil.
  3. Pour wet mixture into dry mixture and mix to combine (I like to use my hands – more fun!)
  4. Divide dough evenly in half. Flatten into 2 discs and wrap separately in plastic wrap. Refrigerate for 10-15 minutes.

For filling

  1. In a small pot, combine figs, juice, vanilla, cinnamon, cloves, and salt. Simmer 5-7 minutes or until figs become softened. Drain figs and keep the liquid.
  2. Puree fig mixture in a food processor, add saved fig juice if/as necessary, to make a smooth, spreadable paste. Set aside to cool down.

For assembly

  1. Roll each dough separately between 2 pieces of baking paper (dough should be about 1/8 inch thick = very thin! Trim excess dough so it roughly measures a 10” by 6” rectangle).
  2. Spread cooled fig filling over rolled out dough, then roll dough + jelly from one side of dough as if you were rolling up a yoga mat! Roll as tightly as possible and wrap in baking paper and transfer to freezer for 15-20 minutes until it becomes quite solid.
  3. One solid, using a bread knife, slice dough into 1⁄4-inch rounds (I like to dip my bread knife into a mug of warm water to help slice through the frozen dough more easily. It also helps clean the knife which get a little jam-my!).
  4. Transfer fig cookies to sheet trays and bake 10-15 minutes or until lightly golden. Cool and serve.

danielle shine chef shine

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