My parents have a beautiful fig tree in their yard and around this time every year, it fills up with figs. I came across this recipe when looking for ways to use them fresh, other than in preserves or gobbling them whole. These cookies are nice and moist due to the figs' water content. The original recipe was not vegan so I made some adjustments and tweaked it here and there. With the flax seed and walnuts, they pack a nice omega 3 punch!
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup vegan margarine softened
1 tbsp. ground flax seed
3 tbsp. water
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup chopped fresh figs
1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a small bowl or food processor, blend ground flax seed and water until creamy.
3. In a large bowl, cream sugar and margarine and add flax seed mixture.
4. Sift dry ingredients and blend with creamed mixture. Fold in figs and walnuts.
5. Drop by spoonfuls on a greased or non-stick cookie sheet. Bake for 15 to 20 minutes.
6. Let cool for a minute, then transfer to a cooling rack.