Almond & Fig Cookies

Almond & Fig Cookies


  • 1 1/4 cups Almond Meal, Bob's Red Mill
  • 1/2 cup Desiccated Coconut
  • 1/4 tsp Pink Himalayan Cystal Salt Fine, Sunfood
  • 1 pc Organic Free Range Eggs, Ripe 6pc Box
  • 3 tbsp Coconut Oil, Lucy Bee
  • 5, sliced Figs
  • 1/2 cup, chopped Almonds, Sunfood
  • 1/2 tsp Baking Powder
  • 1/3 cup Brown Sugar
  • 1/2 tsp Vanilla Extract


Mix together the almond flour, coconut, baking powder, salt and sugar.  In a separate bowl, beat egg until doubled in volume.  Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until combined.  Chill in the fridge for at least 30 minutes.  Preheat oven to 190°C.  Shape dough into 2-inch balls, place on baking sheet with 1.5 inch space in between each. Press down slightly to flatten a bit.  Top with sliced figs and chopped almonds, and bake until edges begin to brown, 7-10 minutes, then remove and cool before serving.


10 people

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