- 16
Ingredients
- 1/2 cup dried Black mission figs, stems removed
- 1 3/4 cup (168 grams) blanched almond flour
- 1/4 cup unsweetened cocoa powder, sifted
- 3 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg yolk
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon unsweetened applesauce
Preparation
Step 1
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the figs in a bowl and cover them with hot water. Set aside.
In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, cinnamon, baking soda, and salt. In a separate bowl, whisk together the egg yolk, olive oil, honey, and applesauce. Pour the wet ingredients over the dry and stir to form a thick dough.
Drain the figs well and chop them into small pieces. Stir the chopped figs into the dough. Divide the dough in half. Form each half into a disk. Roll 1 disk between 2 sheets of parchment paper into a circle about 1/4-inch thick. Cut the circle into 8 wedges. Using a wire spatula or pie server, carefully transfer the wedges to one of the parchment-lined baking sheets, spacing them 2 inches apart . (If the dough is very soft and does not transfer easily, freeze the circle of rolled out dough for 5-10 minutes, then make the transfer.) Repeat with the remaining disk of dough, transferring the wedges to the other parchment-lined baking sheet.
Freeze the wedges on the baking sheets for 5-10 minutes (or refrigerate for 20 minutes). Transfer the sheets directly from the freezer into the oven. Bake the cookies for 12-15 minutes until just firm to the touch, rotating the sheets once halfway through. Cool completely. Store in an airtight container at room temperature.