Recipes: Fig & Dark Chocolate Oatmeal Cookies

Figs. Are. Great. Aside from the numerous health benefits (rich in copper, vitamin B6, calcium, magnesium and packed full of fibre), this wondrous fruit works sooo well in both savoury and sweet dishes, and pairing them with a bit of tahini and dark chocolate, well.. it’s ultimate bliss! For this oatmeal cookie recipe, we used sticky dried figs for added natural sweetness, flavour and that lush chewy texture. We decided to opt for quite a chunky shape, but feel free to make them a little thinner if you prefer a more crisp, slim cookie. We love these with a cup of tea - they’re super satisfying, filling and work perfectly as an afternoon pick me up. We opted to use a mix of ground oats and spelt flour, as the spelt gives these cookies a compelling nutty flavour whilst keeping them quite light and airy, and of course both oats and spelt are gut-friendly grains, keeping you feeling fuller for longer and aiding in a nice and healthy digestion. Now, let’s get down to baking..

Suggestions:

When buying dried figs, make sure they are sticky/gooey in texture. If the figs are too dry, soak them in hot water for a few minutes to soften them up a bit.

You can go ahead and change up the chocolate for more dried fruit such as cranberries or raisins, or use stem or crystallised ginger pieces for more of a chewy spiced kick.

We pulsed the rolled oats in this recipe, however you can leave the oats as they are, or use oat flour.

Ingredients:

(This recipe yields 10 cookies)

1/2 cup butter, room temperature

3/4 cup coconut sugar

1/2 tbsp runny tahini

2 large eggs

1 tsp vanilla extract

2 tbsp oat milk

pinch of sea salt

1/2 cup spelt flour

1/2 cup oatmeal (ground oats or oatmeal)

1 tsp baking powder

1/2 tsp baking soda

150g roughly chopped dark chocolate (we used 70% )

1 cup roughly chopped dried figs

Instructions:

In a bowl using a mixer, cream the butter and coconut sugar until light and fluffy. Add the eggs and vanilla extract and continue beating until fully incorporated.

In a separate bowl, stir together all the remaining ingredients. Stir these into the butter mixture on the lowest speed until fully incorporated.

Refrigerate/chill the dough for at least 30 minutes prior to baking.

Heat oven to 170c and line two baking trays with baking paper.

Scoop the chilled dough in 3 tbsp. scoops onto baking trays. Bake for 15 minutes or until the cookies are golden around the edges.

Let the cookies cool on a wire rack. Consume within 3-4 days.

Hope you enjoy this recipe! Let us know what you think… Tag us on Instagram using #sodbakery HAPPY BAKING!