Fig and Almond Cookies

These fig and almond cookies are a delightful treat that combines the nutty flavors of almond and coconut with the sweet and chewy texture of dried figs. They are easy to make and perfect for any occasion.

The origin of fig and almond cookies is shrouded in mystery. Some say that they were first created in the Middle East, where figs and almonds have been cultivated for centuries. Others believe that they originated in Europe, where they were popular among the upper classes during the Renaissance. Regardless of their origins, fig and almond cookies have become a beloved treat around the world.

Prep time: 15 | Cook time: 10 | Serves: 12

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup dried figs, chopped
• 1/4 cup sliced almonds

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, coconut flour, baking soda, and salt.
3. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients and mix well.
4. Fold in chopped figs and sliced almonds until evenly distributed in the dough.
5. Using a cookie scoop, form dough into balls and place them on the prepared baking sheet.
6. Flatten the dough balls with a fork to create a crisscross pattern.
7. Bake for 10-12 minutes or until cookies are golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Why It Works

• Almond flour and coconut flour create a chewy and flavorful base.
• Coconut oil adds richness and moisture.
• Maple syrup provides sweetness and a touch of caramel flavor.
• Dried figs add a chewy texture and natural sweetness.
• Sliced almonds add a nutty crunch and visual appeal.