Fig Thumbprint Cookies
Thumbprint cookies are usually filled with a fruit jam but instead, I decided to take fresh, delicately sweet figs that are thriving in this month of September and place them right in the center of these cookies. They come out beautifully and they could not be easier to whip up.
Total Time: 15 minutes
Yield: 12 cookies
Ingredients
2 cups of almond flour
½ tsp cardamom
½ tsp cinnamon
⅛ tsp ground nutmeg
½ tsp salt
1 tsp vanilla
⅓ cup melted unrefined coconut oil
1/2 cup coconut sugar
1 egg
About 5-6 black mission figs, halved (or quartered if the figs are too large).
Directions
Preheat the oven to 350°F.
Combine all of the ingredients in a medium bowl and use a rubber spatula to mix together.
On a baking sheet lined with parchment paper. Form the cookies into balls the size of a golf ball with your hands.
Gently press the fig halves (or quarters) into each cookie. Sprinkle each fig with coconut sugar.
Bake for about 15 minutes. Let cool.