Cardamom Oat Fig Cookies

It’s cookie time! You read that right, I actually baked!

We’re such savory people in general, that I rarely get the opportunity to bake. Even when we want a little something sweet, it’s much simpler to just buy a cookie, or a pint of ice cream. But, occasionally, I get inspired by these incredible images on social media or TV!

So I decided to make cookies, and I made them a bit healthier by using rolled oats in place of half the flour, and using natural plant sugars, rather than processed white sugar.

These certainly are still indulgent like a dessert treat, just a bit more wholesome at that.

Oh, and of course these are vegan.

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Ingredients:
Dry:
1/2 cup all purpose flour
1/2 cup old fashioned oats
1/4 tsp salt
1/2 tsp baking soda
2 tbsp dark brown sugar or coconut sugar
1/2 tsp cardamom, crushed
Wet:
2 tbsp vegan butter or coconut oil
2 tbsp agave syrup
1/4 cup oat milk ( or any plant based milk)
1 flax egg (1 tbsp flax powder + 3 tbsp water, rest for 5mins)
2 tsp vanilla extract
To fold in:
3 to 4 dried figs, chopped

Notes:
Use any dried fruit you’d like. Raisins, dates, even adding some nutes will work great!

Make the flax egg ahead of time. This is an amazing substitute when baking vegan. Mix 1 tbsp flax seed powder, with 3 tbsp water and let it sit for at least 5 mins; 10 mins ideally. It thickens to form a gel like texture that mimics what egg does for any baked goods. Used in conjunction with baking soda, or powder, in any baking recipe, it works wonders!

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Method:

Preheat oven to 350 F.

In a large mixing bowl, add all the dry ingredients and mix together.

In a separate bowl, start with adding vegan butter (or coconut oil). Add agave syrup, oat milk and vanilla extract. Whisk. Then slowly pour in the flax eggs, and whisk together again. Set aside.


Pour in the mixed wet ingredients into the dry ingredients bowl, slowly, batch by batch, and incorporate together thoroughly.

Once it comes together as a dough, fold in the chopped figs. Set aside.


Line a baking tray with parchment paper. Scoop cookie dough over to the sheet, with enough space for them to expand while baking.

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Bake for 10-15 minutes.

Check at the 12 minute mark. The edges should be firm and the cookie itself browned. If so, remove them, otherwise bake for a few more minutes.

Cool for 10 minutes and it will firm up to a chewy and soft texture.

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Let cool completely and enjoy!

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