Ingredients35 m servings 213
- Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- 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.
Per Serving: 213 calories; 11.4 25.4 3 36 106 Full nutrition
ReviewsRead all reviews 17
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. N...
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.
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...
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.
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.
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 an...
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 swe...
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 gon...