Fresh Fig Cookies

I thought the cookies were delicious. I made a few minor changes. I used half cloves and half cinnamon, as I was afraid of the cloves being too overwhelming. I added 1 tsp. vanilla. I baked on parchment lined sheets for about 16 minutes…should have baked 18. Cool COMPLETELY on a wire rack. I stacked on a plate and they stuck together since they were still slightly warm, but we still loved them!

I made these today. They came out great. I substituted wheat flour with gluten-free (Cup 4 Cup) flour, and cinnamon for the nutmeg. I agree the cookies are cake like and the mix does not come together until you add the cut up figs (I added an extra 1/4). I think next time I might add a teaspoon of vanilla extract also.

I altered the recipe with 1/2 cane sugar, 1/2 brown sugar, and added 1/2 cup organic shredded coconut. My figs were very over ripened, and they came out both crispy but chewy in the middle. I think that has a lot to do with using brown sugar and coconut. They were delicious!

I used 3/4C sugar, but the mixture was pretty dry. I added probably 1/3C Smart Balance non-dairy “butter” ( on top of the 1/2 C butter). They didn’t spread out, sort of cakey. They are good!! Left out walnuts so I can share with walnut-allergy family. I will def make these again!!! My fig tree is really producing this year!

My hubby likes fig newtons. I got some figs and thought I’d try your recipe. I did add the cloves. After making all cookies I realized I had more then 3 dozen. Luckily I had not cooked them yet so I added more dough to the ones on the cookie sheet. The first 2 dozen came out a little crunchy but the next ones are perfect. I still had 6 extra cookies so I figured the first ones were still to small or in oven to long. Probably both. I did 15 minutes but took the last ones out a touch early. They are delicious crunchy or not we like them.

Dough was not very moist, added 3 til butter & tsp vanilla – helped. Cookies a little cake like, subtle taste, but very good. I’ll make again tweaking the recipe – maybe cinnamon & pecans instead and veg oil instead Crisco. We’ll see.

I found the dough was very dry. I used 1/2 cup butter instead of shortening.

They are very good. I made no changes to the recipe. Its great having your own fig tree in your yard.

Kind of underwhelming. They’re edible, but a little mushy and won’t spread out a lot when baked. The batter feels like it’s missing something but I’m not sure what. Otherwise, these are almost like little cakelets but I would advise a lower temp for longer in the oven. Taste is okay, also feels like it’s lacking in some sort of spice. I might recommend making the figs into paste to help the texture, but I’m not sure how well that would work.

Love these! A friend gave us a basket of figs from his tree, so I went recipe hunting. I did make some changes, out of necessity: I use 1/2 whole wheat and 1/2 white flour, and for shortening, I used unsweetened apple sauce. Instead of greasing the cookie sheets, I used either parchment paper or no-stick aluminum foil. I will make these again! They come together quickly and are a taste treat!

Anything with figs I usually love. This cookie doesn’t disappoint! Moist, tender inside, with a nice balance of cloves makes it simply delicious! I used 1/4 cup cookie scoop. Plus, I added 1/2 teaspoon of vanilla. Perfection!

I was so pleased with this recipe. Followed the recipe as written. I have never made fig cookies before. I got all positive reviews from the people I shared them with. This will be a KEEPER

These cookies are about the most unattractive cookie I’ve ever made, but they are VERY delicious! Everyone loves them in our house. I want to try to make them puffier next time, they are just too flat.

Excellent cakey cookies! 13 minutes was the perfect time in the oven for mine, and I added garam masala instead of the cloves, extra cinnamon, and toasted pine nuts along with the walnuts! These were a big hit.

Mashed the figs but the cookies were excellent. Also used butter flavored Crisco because thats what i had on hand. Making a double batch today. Big hit.

Great! I like crispy and my husband likes more of a cake texture. These are somewhere in between so perfect for us. I didn’t change a thing. They baked even and for 15 min at 350

There is something missing from the recipe. The mixture is very dry and you can’t drop a spoonful on the baking tray. You have to squeeze it together. I used dried figs so i guess it was my mistake.

The cookies took awhile, they were a challenge but ended up being delicious. The final product was really worth the four stars.

Five stars for taste; one star for texture, appearance, handling. I loved the idea of a new idea for fresh figs and loved the taste of the cookie ( with half cinnamon and half cloves), but they were a crumbly, damp mess. I made then again and added 1/4 cup oatmeal and 2 tablespoons ground flax seed ( to give them some substance), but that helped very little. Any ideas? They are so crumbly and not at all easy to eat as a cookie. Is this what some meant by “ cake-like.” Help!!

No changes, diffidently will make again!

Best fig cookie recipe I’ve tried. I added 1 tsp. of vanilla and pecans instead of walnuts. People leaving out the clove are cheating themselves of what makes this cookie so good. I encourage you to not leave it out. I’ve let multiple people try these cookies and they all love them with the clove. We also found the flavor of these cookies was the best the next day.