Fig Kissed Butter Cookies
These cookies remind me of Christmas in Colombia. We used to go to my grandfather’s farm to get together with the family and one of the things we did was eat, A LOT. But we never had super sweet or sugary snacks. My grandfather is an impressive home cook with a sophisticated palette, so every thing he ever gave me to taste seemed like the perfect combination of delicate flavors.
One of the my favorite things I remember tasting was a sort of buttery biscuit that he would serve with a fig jam.
It wasn’t a sweet cookie, it was just slightly sweet, rich, buttery and when topped with the fig jam it was… perfection.
SO this recipe is my attempt at re-creating that experience.
If you’re the kind of person that enjoys a cheese tray with fruit, I think you will love these as a dessert.
If you’re the kind of person that loves a very sweet cookie, you may want to add more sweetener to the recipe, or more jam to the cookie or just skip these all together ;)
*** SINCE WRITING THE DISCLAIMER ABOVE A FRIEND WITH A VERY VERY SWEET TOOTH TASTED THESE AND LOVED THEM, SO PERHAPS ALL OF YOU SUGAR LOVERS WILL ACTUALLY ENJOY THESE ;) ***
WAYS TO MODIFY FOR YOUR MACROS:
You can modify amounts and ingredients to help you meet your macros. *Just note that the macros shown for this recipe are only accurate if you use the same ingredients and amounts shown in the recipe* :
NEED MORE PROTEIN?
I am going to try making a more protein-dense version of these. For now I would just adjust you macros so you can enjoy these as they are ;)
NEED MORE CARBS?
Add more fig spread to the cookie :D It’s AMAZING
OPTIONAL TOPPINGS AND SIDES:
Although amazing, you don’t HAVE to use fig spread on these. You can use your favorite fruit spread / jam.
SPECIAL INGREDIENTS NEEDED
Organic Adriatic Fig Spread - Click to see it here
(The Fig Spread is WAY cheaper at Whole Foods so if you have WF near by I suggest getting it there) Also, you don’t have to use this specific one. You can use a similar fig spread or another kind of fruit spread that you like).
Photos do not include every step, just thought it could be helpful to have some examples of what the process looks like. (Let me know if this is helpful to you).
STEP 1 : Pre-heat oven to 350F
STEP 2 : Line a baking sheet with parchment paper or lightly coat a non-stick baking tray with coconut oil (I used a coconut oil spray).
STEP 3 : Add all dry ingredients to a mixing bowl and mix.
STEP 4 : Using a sifter and wire whisk (fork works too) sift all of the dry ingredients into another bowl.
This will help break down the chunks in the almond flour and help you combine all of the dry ingredients better.
STEP 5 : In a large bowl, mix all of the wet ingredients (Except the fig spread, save that for later ;) )
STEP 6 : Start adding the dry mix to the wet ingredients little by little as your mix. Repeat this until the dry and wet ingredients are well combined.
STEP 7 : Use a small spoon (or better yet a small ice cream scoop) to scoop out equal amounts of dough.
STEP 8 : Roll them into a small dough ball in your hand and flatten to about 1/2 thick.
STEP 9 : Place them on the baking tray 1 inch apart (so they have room to grow)
STEP 10 : Bake in the oven for 15 - 20 minutes
STEP 11 : Let cool, then top each cookie with the fig spread and ENJOY!
How do you know when they’re ready?
Check them through the window at the 10 minute mark, do they slightly sink in the middle? If so, keep them in.
Once they no longer dip in the middle, you can open the door and carefully and lightly touch one in the center. You want to feel like your finger doesn’t sink into the cookie.
Also pay attention to the color, you want to take them out before they’re bronzed ;)
MACROS FOR per cookie without fig spread :
P 3 C 10 F 10 KCALS 137
MACROS FOR per cookie with the fig spread :
P 3 C 13 F 10 KCALS 152
I would love to hear from you!
Did you like the recipe? Do you have a request for the next one? Do you have any questions?
Let me know in the comments below :)