Figgy dark chocolate chunk cookies
Prep Time
20 mins
Cook Time
11 mins
Total Time
31 mins
An indulgent treat, perfect for tea or coffee. This cookie features sweet chewy figs, nutty pecans, savory dark chocolate and a hint of sea salt in every bite.
Course: Dessert
Cuisine: American
Author: Michelle Barsness
  • 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
  1. Preheat the oven to 375 F.
  2. In a medium-sized bowl, combine the flour, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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!
Recipe Notes

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For best results use a quality gluten-free all-purpose flour mix like Namaste Foods - Gluten Free Perfect Flour Blend.
Regular all-purpose flour may also be substituted if desired.

I used dried California golden figs.