Fig Coookies

(gluten-free, grain-free, paleo, vegan, refined sugar free)

I know what you’re thinking, what the heck are they made out of  and do they taste like cardboard? They’re actually made of fairy dust, and nothing made from fairy dust tastes like cardboard, obviously. This is a great recipe for people with dietary restrictions due to health concerns, or for my health conscious peeps. On second thought, they’re just really good cookies, so even for my friends that don’t read food labels, please enjoy.  They have a subtle sweetness and firm texture, if you were wondering. Pair these beauties with some almond milk, because who doesn’t like cookies n’ milk?

Ingredients

1 flax egg:

Directions

  1. Preheat the oven to 350 degrees F
  2. Prepare the flax egg by whisking 1-tablespoon of ground flax with 3-tablespoons of water  and let it sit for 5 minutes
  3. While you are waiting, pour the almond flour, coconut flour and salt in a large bowl
  4. Add the vanilla extract, coconut oil, and honey (or maple syrup) to the flax egg and whisk together
  5. Pour the liquid (flax, honey/maple syrup, and coconut oil) evenly over the flour and stir
  6. Place the cookie dough in the middle of a piece if parshnip paper, fold the parshnip paper over the cookie dough and mold into a single solid form
  7. Place in the fridge for about an hour
  8. After the dough has cooled, place another piece of parsnip paper on top of the dough and roll it flat to about 1/4th inch if using cookie cutters (I personally just used my hands)
  9. Slice  3-4 figs Placed sliced pieces of fig on top of the cookies
  10. Place in the oven for 15 minutes at 350 degrees
  11. Let the cookies cool before removing them from the parsnip paper to prevent them from falling apart

Tip: If possible, buy the Flax seed whole and use a coffee grinder to meal them. In order to obtain the nutritional benefits from the flax seeds they need to be milled. Yes they sell flax seed in this form, BUT they oxidize easily and will likely  become  rancid before you use the whole pack. I also suggest storing them in the fridge after opening.

Now that you bought a whole bag of flaxseed to make these awesome cookies what are you going to do with the rest of the bag? No worries, the health benefits in these little seeds make them a perfect staple for your kitchen. Aside from using them as an egg replacement, try adding them to smoothies, yogurt, granola, salads, or pretty much anything.

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