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
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)
- Preheat the oven to 350°F.
- Combine the flour, chopped figs, baking powder, and nutmeg in a mixing bowl and whisk to combine.
- Make a well in the center of the flour mixture, add the remaining ingredients, and fold together.
- Using a small ice cream scoop or tablespoon, drop the dough onto a parchment-lined, silicone-lined, or nonstick baking sheet.
- Bake the cookies for 10 minutes, until they start to brown and don’t give when gently pressed on the top.
- Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
- 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
2 cups Medjool dates, pitted
2 cups water
- Combine the dates and water in a blender and puree until smooth.
- Store refrigerated for up to 7 days or in the freezer for up to 3 months.
Also from Chef Del Sroufe: