Figgy Bites

Moist, temperately sweetened cookies with a delicate crumb, studded with plump and dark figs…  As they sit unassuming in their glass jar, their flavours develop and grow richer, subtler, and more complex…  With cookies so indulgent and rich, no one would ever guess that they are packed with whole grains and chickpeas.

If you know me well, then you know how I adore to put beans in whatever I make.  Well, these cookies were really developed simply as a means of trying out legumes in cookies.  The first batch turned out surprisingly well, and after a few additional tweaks the recipe had been finished.

Besides grinding the chickpeas, the recipe for these cookies is just like any other drop cookie.  Cream the butter (well, in this case, ground chickpeas) and sugar, whip in the butter and eggs, slowly turn the dry ingredients in, fold in the figs, chill the dough, and bake until fragrant with golden bottoms.

Though you may be hesitant to add beans to your cookies, there is absolutely no bean-y flavour. I promise.  All they do is impart a moist and substantial texture which complements the figs beautifully.  That along with whole wheat flour and a generous addition of oats gives these cookies just what they need to make them a bit more than your average sweet treat.  So go ahead and give them a go–you’ll be glad you did.

What?  You don’t care much for figs?  Sub in any other dried fruit of your choice–dates, cranberries, cherries, etc.

Figgy Bites

Inspiration and references for these cookies came from the Joy the Baker Cookbook and Danny of Boy and the Rabbit (  Instructions on browning butter can be found here,

80 grams unsalted butter, browned and cooled (about 6 tablespoons)

250 grams chickpeas, ground to a paste (1 1/2 cups)

190 grams unrefined cane sugar (3/4 cup plus 2 tablespoons)

75 grams muscavado sugar (1/3 cup, fimly packed)

1 large egg

1 large egg yolk

1 1/2 teaspoons vanilla extract

120 grams dried mission figs, cut into bits

250 grams whole wheat flour (1 3/4 cups)

65 grams oat flour (1/2 cup)

100 grams whole grain instant oats (1 cup)

1 teaspoon baking soda

1 teaspoon salt

In the bowl of an electric stand mixer, combine the chickpeas and the unrefined cane sugar.  Using the paddle attachment, beat until thoroughly incorporated and soupy–about 2 minutes.  Pour in the cooled brown butter and the muscavado sugar.  Beat on medium speed until light and fluffy–about 3-4 minutes.  Add in the vanilla extract and the eggs one at a time, beating for one minute after each addition.

In a separate bowl, weigh out your whole wheat flour, oat flour, and instant oats.  Add in the baking soda and salt, and whisk together to combine.  Set aside.

In a small bowl, toss the fig bits with a spoonful of the dry ingredients until they are well coated.  Set aside.

Dump all of your dry ingredients into the butter mix.  On low speed, mix until just combined.  Using a spatula, gently fold in the fig bits, being careful not to smash them up.  Cover the bowl with plastic wrap and chill in the fridge for at least an hour.

Place your racks in the top third and center of your oven.  Preheat your oven to 375 F.  Line two baking sheets with parchment paper and set aside.

Once the oven has preheated, begin measuring out and shaping your cookies.  Drop tablespoonfuls onto the sheet, spacing about two inches apart.  Bake for 8-10 minutes, turning once (if you don’t have convection) to ensure even baking and browning.  Let the cookies cool for 5 minutes on the cookie sheets before transferring to a cooling rack to cool completely.  Store in an airtight container for up to one week.

Makes about 40 cookies


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