From Turkey with Love: Cardamom Oatmeal Fig Cookies
This poor recipe has been put on the back burner for a while. You see I made these back in January but didn’t get around to posting them before starting the Whole30. And then, well, I didn’t want you to get the wrong idea! But these cookies deserve not be forgotten. Their inspiration travelled all the way from Turkey after all.
My friend Kelly and I are similar in that we don’t like to waste food. If one of us has something we aren’t going to have a chance to use, we know where to pawn it off. When Kelly came to my desk after her recent trip to Turkey with a bag of dried figs asking if I thought I could find a way to use them, I told her that actually I could probably find about a thousand ways to use them but would settle on just one.
I love figs. I often put them on my pizza and in my oatmeal and sometimes just eat them straight. I wanted to make something interesting, but I wanted it to be something I could share with Kelly and the office. I remembered these cookies I’d Pinned a while back and decided they’d be perfect! These cookies are sweet without being too sweet, and in my opinion are a perfectly viable option for breakfast with Greek yogurt and tea!
Cardamom Oatmeal Fig Cookies
Adapted From Keepin’ it Kind
Ingredients
- 2 cups rolled oats (not instant)
- 2/3 cup whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- ½ teaspoon allspice
- 1/3 cup honey
- 1/3 cup maple syrup
- 1 egg
- 2 tablespoons coconut oil, melted
- 2 tablespoons light coconut milk (canned variety)
- 1 teaspoon vanilla
- 1 cup dried figs, diced
Instructions
- In a large bowl, whisk the flour, baking soda, salt, spices and oats together until thoroughly combined.
- In a smaller bowl, mix together the honey, egg and maple syrups with the coconut oil, coconut milk, and vanilla.
- Add the wet ingredients to the dry ingredients and mix together. Fold in the fig segments. Refrigerate the dough for at least 30 minutes.
- Once the cookie dough has chilled, preheat oven to 350. Line two baking sheets with parchment paper. Scoop the dough in heaping tablespoons onto the baking sheets. Flatten with a fork.
- Bake for 13-15 minutes, or until cookies have firmed and are golden brown around the edges. Remove from oven and let sit on the baking sheet for about 5 minutes.
