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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Comments 7
They look gorgeous, never would have thought to throw some figs in there. Great recipe :)!
These sound really yummy! I love that you have included gelatin in the recipe!
Best cookies I’ve ever eaten! I used cashew flour because that’s all I had, but they turned out great! Thanks, Diane!
These were soooooooooooo good! I followed the recipe to a T and added the optional pecans. Thanks for sharing 🙂
Does that mean that a single cookie has 430 calories or all 12 share a portion of the 430?
All 12 share the 430 calories.
These were a crowd pleaser for my non-Paleo family. Mine spread out but I didn’t include the coconut. I also used almond meal so they were more grainy but still amazing.