Here at Balanced Bites, I like to bring you practical recipes that you can put on your plate any day of the week. But sometimes you just want a chewy cookie…

Now these cookies aren’t just any run of the mill cookies–they have a complex, warming flavor and include some of my favorite ingredients. They’re packed with figs, chocolate chunks and delicious spices, and the coconut flakes add a hint of crunch!

Did I mention they’re egg free?! I love creating recipes for those of you with food allergies or specific dietary needs, and you’d never guess these treats are eggless. Their chewy texture mimics the ones grandma used to make (minus the whole gluten and dairy situation…).

Easy Recipe: Figgy Chocolate Chip Cookies (egg-free)

grain-free • gluten-free • egg-free 

PREP TIME: 10 min
COOKING TIME: 12-13 min
YIELD: 12 servings
NUTRITION INFO: see below

ingredients:

• ½ cup butter, ghee or coconut oil, melted and still very warm
• 1/3 cup grade B maple syrup
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 tablespoon Great Lakes gelatin (the red or orange can)
• 1 tablespoon cardamom powder
• ½ teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup Enjoy Life chocolate chips
• ¾ cup dried figs, cut into small raisin-size pieces (about 15 black mission figs)
• ½ cup unsweetened coconut, flakes or shredded
• Optional: ½ cup chopped pecans (or other nut)

preparation:

• Preheat oven to 350 degrees.
• In a small bowl, combine the still very warm and melted butter, ghee, or coconut oil with the maple syrup and vanilla extract and set aside.
• In a large bowl or in a food processor, combine the almond flour, gelatin, cardamom, cinnamon, baking soda, and salt.
• Add in the butter mixture and mix with a hand mixer or in the food processor until the dough starts to come together in a ball – about 30 seconds in the food processor.
• Stir in the pecans, chocolate chips, figs, and coconut flakes. The mixture is quite thick so don’t be afraid to use your hands!
• On a parchment-lined baking sheet, use about 3 tablespoons of dough per cookie and form into a ball. The cookie won’t spread a lot during baking, so if you desire a flatter cookie, press on the cookie dough ball to desired shape.
• Bake for 12-13 minutes or until the edges are just barely golden brown.

 

 

 

 

 

 

 

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