Vegetarian | Wheat free
MAKES: approx. 16
PREP: 20 minutes
COOK TIME: 10-12 minutes
Warning! The sweet smell of these oat cookies baking in your home will cause your family to flood into the kitchen. These fig, pecan and oat cookies are just a little bit different and an extremely satisfying treat for any hungry person. It may not sound like the most enticing biscuit combination, but trust me, it is. After tasting one of these, you will be turning your nose at an average chunky chocolate cookie!
Delicious moist dried figs provide the sweetness, balanced by the earthy taste of the pecans and oat. To top it off, little pockets of chunky sweet carob or chocolate. So much texture and flavour, they could actually be the best cookies I have ever eaten.
They also contain a lot of fibre from the figs and oats leaving you full and satisfied, what an added bonus!
- 2 cups OWN wholemeal spelt flour
- 1 ½ cups OWN organic oats
- 1 tsp. Bob’s Red Mill baking soda
- ½ tsp. Bob’s Red Mill baking powder
- 1 pinch salt
- 150g Organic Times unsalted butter
- 1 cup OWN rapadura sugar
- 1 organic egg
- ½ tsp. Very Vanilla vanilla extract
- 1 cup OWN organic dried figs, stems removed and diced
- ½ cup OWN pecan, roughly chopped
- 80g The Carob Kitchen carob milk bar, roughly chopped or 80g OWN chocolate chips (optional)
- Preheat oven to 180oC and line 2 baking tray with baking paper.
- In a small bowl whisk together the dry ingredients; spelt flour, oats, baking soda, baking powder and salt.
- In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and continue beating.
- Slowly add the dry ingredients to the wet ingredient and combine with a wooden spoon. Fold through figs, pecans and carob or choc chips, if you are choosing to use them.
- Using your hands roll about 2 tablespoons of cookie dough into a ball and place on tray then flatten using your fingers. Continue this process with the rest of the dough.
- Bake for 10-12 minutes or until golden brown. Place on a cooling rack and allow to fully cool before serving.
Recipe by Laura Scherian