These fig and oat cookies are delicious and the perfect morning snack!
We got figs in our Imperfect Produce box the other day and I was beyond excited. One of my favorite things about Imperfect Produce is that it gives me the chance to try foods that I haven’t used. I’ve never worked with figs before or even seen them in person, and I closest I’ve even been to eating one is a fig newton. I did a quick fig search on Pinterest and came across this vegan cookie recipe from Sparks & Bloom. The cookies were so pretty that I was inspired to make my own, non-vegan version. And they turned out so good!
Fig and Oat Cookies
2 sticks of butter (1 cup)
1/2 cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 cups oats
1 cup chopped figs
3-4 figs sliced (optional)
- Preheat oven to 375.
- Beat butter and sugars in a bowl or stand mixer until creamy.
- Add eggs and vanilla and mix until combined.
- In a separate bowl, mix together flour, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until combined.
- Stir in oats.
- Fold in the chopped bits of fig.
- Spoon rounded 2-3 tablespoon-sized balls onto a prepared cookie sheet. Reserve in the fridge for 10 minutes.
- Bake in the oven for 10-12 minutes or until they are golden brown.
- Cool on a wire rack and enjoy!