This is a great little cookie, not too sweet, and it’s actually pretty nutritionally sound. You can get your sweet fix without feeling guilty, and the agave nectar and whole grains won’t spike and crash your blood sugar.
Feel free to experiment with the spices and fruits you use – cranberries and walnuts would be nice substitutions for the figs and almonds. Happy Baking!
INGREDIENTS
½ cup unsweetened coconut
2 T flax seed meal
6 T hot water
½ cup whole wheat white flour
2 ½ cups rolled oats
½ t salt
1 t baking powder
2 t powdered ginger (or more)
¼ – ½ cup agave, depending on how sweet you like them
¼ cup coconut or sunflower oil
½ cup unsweetened applesauce
½ cup chopped dried figs
½ cup blanched almonds (optional)
METHOD
- Preheat oven to 350 and line a baking sheet with parchment paper
- Lightly toast the coconut in a dry skillet over medium heat
- Combine the ground flax and hot water in a small bowl and set aside to congeal
- Mix together dry ingredients (including coconut) in a medium bowl
- Measure and whisk together oil, agave, applesauce and flax mixture in a large measuring cup, then pour into dry ingredients and mix until incorporated
- Fold in figs
- Drop onto prepared baking sheets using a melon baller, small ice cream scoop, or a tablespoon and your index finger (my method).
- Press an almond (if using) into the center of each mound and bake for 10 to 12 minutes, until edges are slightly browned.
