I don’t bake very often, but when I do, I love to play around with the recipe. I try reducing the amount of sugar, using whole wheat flour (or whole wheat pastry flour, which seems to work especially well), or adding wheat germ or oat bran. This is one of my favorite cookie recipes. Try adding dates instead of figs or walnuts instead of almonds. I think they’re delicious with slightly less sugar than the recipe calls for and with 100% whole wheat flour. They go perfectly with a cup of coffee or tea!
Fig and Nut Cookies
Ingredients:
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 2 large eggs
- 1/4 cup finely chopped dried figs
- 1/4 cup sweetened dried cranberries
- 1 tsp vanilla extract
- 1 cup all-purpose flour (about 4 1/2 oz) (you can try using all whole wheat flour)
- 1/2 cup whole wheat flour (about 2 1/3 oz)
- 1/2 cup unprocessed bran (about 1 oz)
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 cup sliced almonds
- 2 tsp granulated sugar
Instructions:
- Preheat oven to 350 F
- Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.
- Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
- Drop 1/4 cup of dough 4 inches apart on 2 baking sheets lined with parchment paper (or greased with butter). Sprinkle evenly with granulated sugar. Bake at 350 F for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.
Advertisement
