carpe-crustum-figcookies

Try experimenting with different types of figs. I made mine with fresh black figs but I’m curious what sort of results I would get with dried. Because of the spiciness  of the cookies I might pair them with a chai tea or earl grey, something with blueberries, goat cheese or a nice brie.

The way I make them they are 44cal. each

figcookies1/2 cup sugar (cane)
1/2 cup sugar substitute (splenda)
1/2 cup butter substitute (Healthy Balance Light)
1 egg white
1 tablespoon applesauce
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves (allspice works too)
1 cup chopped figs (small pieces)
2 cups all-purpose flour

Preheat your oven to 350deg.
Cream your sugars and butter substitute in the mixer. While it’s still going add the egg white, applesauce and vanilla. Next, mix in the baking powder, soda, salt, and cloves. Because ripe figs can be delicate I like to put them in now before the flour but you can do it afterwards if it suits you. Make sure you do not just dump them in. Pour them in while the mixer is on med/low to get even distribution. Same with the flour.

Use a tablespoon to put them on a cookie sheet. You might want to consider putting parchment paper down first as they can stick to the sheet. Bake at 350deg. for 15-20min or so. I found longer is better because it helps them to firm up. These are very chewy cookies.  After you pull them from the oven, let them sit on the sheet for 5-10 min before cooling on a rack.

You can also add nuts or other fruit as well such as a half a cup of walnuts, dates, apricots, almonds, etc.  Makes about 3 1/3 dozen cookies (roughly 40).

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