Fruity, nutty and chocolaty. These cookies are deeee-lish! Have you had figs lately? It might be time to revisit this ancient fruit. The Ancient Greeks and Romans revered them. They are sweet, delicious and high in antioxidants and fiber. They can help lower your cholesterol and contain heart healthy and cancer fighting properties too.
You can find dried figs year round, which is what I used for this decadent figgy dark chocolate chunk cookie. Check the bulk section of your grocery store or shelves for packaged dried figs from California. Fresh figs, usually available from June through September also make a great snack on their own.
You may remember “fig newtons” ~ another form of figs in a cookie. They are now simply known as Newtons. However, I prefer the the taste of a sweet and chewy fig morsel in this cookie rather than the fig paste in the Newton. I easily make these cookies gluten-free too by using Namaste Gluten Free Perfect Flour Blend. You can also use all-purpose flour if you prefer. Either works great.
An indulgent treat, taste sweet chewy figs, nutty pecans and savory dark chocolate with a hint of sea salt in every bite.
I was reintroduced to figs by The California Fig Advisory Board, a Premier sponsor at a food blogging conference (IFBC) I recently attended in Sacramento, California. While there I received gorgeous samples of dried California Golden Figs and Mission Figs. I used the golden figs in this recipe, but you can use any variety. Give figs a try again! I recommend including them in a fresh garden salad. They’re also a wonderful accompaniment (fresh or dried) to cheese and charcuterie boards. For more recipes and fresh ideas on how to use figs visit Californiafigs.com.
I hope you enjoy this sweet, nutty and savory cookie. I’m so happy the California Fig Advisory Board sponsored this event and reminded me how delicious, healthy and versatile figs are. In fact, my husband declared that these cookies are his new favorite chocolate chip cookie!
Recommended for this recipe:
For more about the International Food Blogger Conference (IFBC), visit IFBC.
In exchange for an “active food blogger” conference rate, I agreed to write about some of my experiences at IFBC 2016. The opinions and recipe expressed in this piece are my own. This post may contain affiliate links. Contact the author directly if you have any questions regarding this post.
- 2 1/4 cups gluten-free all purpose flour or regular all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 sticks butter (1 cup, softened, unsalted preferable)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup dried figs chopped small pieces
- 3/4 cup dark chocolate chunks
- 3/4 cup pecan pieces
- 1 - 1 1/2 tbsp coarse sea salt for topping
Preheat the oven to 375 F.
In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.
Using a stand-mixer, beat the butter and sugars until creamy. Lower the speed. Incorporate one at a time, the vanilla and each egg. Slowly incorporate the flour mixture. Then stir in the figs, chocolate chunks and pecans.
Drop rounded tablespoons onto ungreased baking sheets. I recommend using a cookie scoop. Sprinkle small pinches of coarse sea salt over the tops of each cookie mound.
Bake for 9 - 11 minutes or until the edges of the cookies begin to turn golden brown. Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to racks to cool. Enjoy!