Pear and Fig Cookies from The China Study Quick & Easy Cookbook

These soft cookies are one of my favorite cookies that don’t have chocolate in them. I grew up loving Fig Newtons and it was thirty years before I ate figs in any other dish.

Makes about 12 large cookies

Ingredients
1 1/2 cups whole wheat pastry flour
1 cup finely chopped figs
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 cup maple syrup or 1/3 cup Two-Minute Date Puree (below)
1/2 cup unsweetened applesauce
1 large ripe pear, grated pinch sea salt (optional)

Steps

  1. Preheat the oven to 350°F.
  2. Combine the flour, chopped figs, baking powder, and nutmeg in a mixing bowl and whisk to combine.
  3. Make a well in the center of the flour mixture, add the remaining ingredients, and fold together.
  4. Using a small ice cream scoop or tablespoon, drop the dough onto a parchment-lined, silicone-lined, or nonstick baking sheet.
  5. Bake the cookies for 10 minutes, until they start to brown and don’t give when gently pressed on the top.
  6. Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

Tips

  • Use fresh figs if you can find them, but I usually have dried figs on hand.
  • You can also use apples instead of pears, or use any other dried fruit you have available.

Two-Minute Date Puree

Makes 2 1/2 cups

Ingredients
2 cups Medjool dates, pitted
2 cups water

Steps

  1. Combine the dates and water in a blender and puree until smooth.
  2. Store refrigerated for up to 7 days or in the freezer for up to 3 months.

Also from Chef Del Sroufe:

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