Thick cookies made with fresh figs and walnuts are not overbearingly sweet, but just right. Taste great in the morning with some tea or lemonade!

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
2 dozen cookies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.

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  • Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture.

  • Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.

  • Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.

  • Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.

Nutrition Facts

213 calories; protein 3g 6% DV; carbohydrates 25.4g 8% DV; fat 11.4g 18% DV; cholesterol 35.8mg 12% DV; sodium 106.2mg 4% DV. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/20/2012
Delicious not too sweet easy to make. I added 1/4 t. of cinnamon (I LOVE cinnamon!) and 1/4 c. flour on the off chance the figs made the cookies too liquidy - these additions were perfect. Next time I might lightly sprinkle sugar on the cookies before baking just for a little extra pizazz. Read More
(11)

Most helpful critical review

Rating: 3 stars
09/19/2019
It was an easy recipe and tasted more like a sugar cookie than an august fig cookie. We also needed to chop our fig to get chunks of figs and we needed to chop our nuts too. Other than that they were delicious, not too sweet but not too fig-like. Read More
27 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/19/2012
Delicious not too sweet easy to make. I added 1/4 t. of cinnamon (I LOVE cinnamon!) and 1/4 c. flour on the off chance the figs made the cookies too liquidy - these additions were perfect. Next time I might lightly sprinkle sugar on the cookies before baking just for a little extra pizazz. Read More
(11)
Rating: 5 stars
07/19/2013
I doubled the figs and left out the walnuts (we're not walnut fans) and YUM! very good. Nice and chewy and not too sweet even with the extra figs. Read More
(5)
Rating: 5 stars
02/26/2017
Delicious! Recipe is great as written. The only change I made was to use pecans instead of walnuts, and I also minced the whole figs in the food processor and added to batter. Read More
(3)
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Rating: 4 stars
03/20/2017
Left out the walnuts. Had some trouble with the dough being really sticky but overall liked the taste of them. Kept the dough refrigerated between batches that seemed to help. Read More
(1)
Rating: 5 stars
10/10/2014
These were delicious. My edges did get a little dark but I loved the extra - little bit of texture it gave the cookies. They aren't too sweet but have a ton of flavor... and I typically love sweet desserts! This recipe is definitely a keeper. Thanks for sharing it! Read More
(1)
Rating: 4 stars
08/18/2017
I thought it was yummy so did my co-workers. I doubled the recipe because I bought a box (13 figs) for 5. Cut 5 whole figs up into small pieces instead of scooping the meat. I did not put in walnuts because I did not have any. Since figs were sweet I decreased amount of white sugar. I placed on parchment paper instead of greased pan. If you like figs add few more in the batter to your own liking. I would make it again. Read More
(1)
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Rating: 5 stars
10/13/2014
Made these almost as written -- I probably used more figs than called for and added a little more cinnamon (oh and one time I added nutmeg) -- and they are delicious! I gave them to a friend and her son and he said he never realized I was such a good baker.:) I accidentally melted the butter the second time I made these and they still turned out great. One thing I noticed is that the cookies on the bottom rack tended to get dark on the bottoms before they were quire done. Read More
(1)
Rating: 5 stars
11/06/2013
This recipe was excellent. I used 1/2 tsp gingerbread spice instead of cinnamon to add a bit more flavour and a few more figs than called for because they were turning. The cookies were all gone within an hour of baking them! Read More
(1)
Rating: 5 stars
08/29/2017
surprisingly moist and delish!! its more like a pastry than a cookie. and I added more fresh fig on top before baking it and my kids who normally are not a big fan of fig ABSOLUTELY LOVED IT!! oh and I used chopped pecans instead of walnuts and used a little more figs that it called for. Read More
Rating: 3 stars
09/19/2019
It was an easy recipe and tasted more like a sugar cookie than an august fig cookie. We also needed to chop our fig to get chunks of figs and we needed to chop our nuts too. Other than that they were delicious, not too sweet but not too fig-like. Read More
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