Welcome back to the blog! This is Part 4 of my Fig Series! If you haven’t seen Parts 1-3 you can click below to the other recipes!
As Summer is coming to a close, I’m looking forward to Autumn! The trees changing from green to orange, red, and yellow before falling off, the temperature drops a little, and the season for spiced baked goods in the house. Though Autumn isn’t as pretty down here in Southern California as it was for me in Northern California (Sacramento), I can still bake like the trees are changing color.
When I think of Autumn, I think cozy sweaters, hot coffee/tea, and pumpkin pie! One of my mom’s classic autumn baked goods is pumpkin and persimmon cookies, with hints of cinnamon goodness. However, since it’s not officially Autumn yet, I thought it would be fun to spin a favorite cookie of mine to a fig flavored one! And I made these gluten-free! Because I used gluten-free flour instead of all-purpose flour it makes a chewier cookie, but I really like that for this type of cookie! These cookies hardly spread, which creates these fig and walnut pillowy cookies! Nothing says cozy and warm than a baked good with cinnamon and walnuts.
These fresh fig cookies are a great transitional baked good (if there ever was one), the sweet fig flavor paired with cinnamon and chopped walnuts will help you say goodbye to Summer and welcome in Autumn.
Fresh Fig Cookies – Gluten-free
makes: about 3 dozen
1/2 Cup butter, softened
1/2 Cup white sugar
1/4 Cup brown sugar
1 Tsp vanilla
1 1/2 Cups gluten-free flour (I use Better Batter)
1/2 Tsp baking powder
1 Tsp ground cinnamon
1/2 Cup fresh figs, pureed
1/4 Cup fresh figs, chopped (optional)
1/2 Cup walnuts, chopped
pinch of salt
- In a bowl, mix your softened butter until light and fluffy
- Add in your white and brown sugar and mix
- Add in your egg and vanilla, then slowly add in your gluten-free flour, baking powder, ground cinnamon, and salt. Mix until just bearly incorporated
- Fold in your fresh fig puree, walnuts, and chopped figs (optional)
- Chill in the fridge for 15 minutes then scoop onto a lined baking sheet
- Bake for 12-15 minutes or until the bottom is brown and the cookies and lightly toasted in color
- Cool on baking sheet for 10 minutes before removing to cooling rack to completely cool down
These are perfect for any time of day, brew a cup of coffee or tea and you are set! I love how these cookies aren’t overly sweet and the bits of walnut add a little crunch to these otherwise pillowy cookies. And they make your home smell wonderful, nothing is better smelling than a house baking goodies!
Every day, Lai day! How are you enjoying this Fig Series? Let me know in the comments below.