Ingredients35 m servings 213 cals
- 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 g fat; 25.4 g carbohydrates; 3 g protein; 36 mg cholesterol; 106 mg sodium. Full nutrition
ReviewsRead all reviews 14
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...
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...
So delicious! I preserve figs every year and am always looking for something yummy to do with them and this is a keeper!!!
I used almonds instead of walnuts and used more figs than it called for but they were delicious.