There's a magical tarte bakery on rue Lepic in Paris. They have savoury tartes and sweet tartes and delicious red berry mini cakes that make the perfect afternoon snack. They also make cookies.
As I spend more and more time in Paris, I (quite shockingly) am becoming more and more tempted by my North American treats. I mean, I love a good pain aux raisins or croissant, but when I have the choice, all I really want is a cookie. Until recently in Paris, cookies weren't the easiest things to come by in bakeries (luckily, every grocery store has an entire aisle devoted to cookies in France).
This tarte place (unclear of the name, but it's closed on Wednesdays, so juuuust in case you're looking for cookies in Montmartre on a Wednesday, try the Le Pain Quotidien instead!) makes THE BEST cookies. I mean like, they're dusted with fairy dust or something. They have normal chocolate, chocolate-pistachio, some sort of caramel variety, AND AND AND: fig and raisin cookies.
The other day I tried these fig and raisin cookies for the first time, and I've been making huge efforts not to go back every day to get my fix. My taste buds are hinting that approximately half of this cookie is made up of butter, and while most of the recipes on BAKECETERA are vegan, I don't hide from French butter. However, when there is a possibility of making any sort of dessert a bit lighter and healthier, it can't be a bad thing! Amiright?
These fig and raisin cookies are made with coconut oil and coconut milk, to attempt a slightly lighter version without sacrificing any taste! And I promise - ALL of the taste stays with this recipe.
Vegan fig and raisin cookies - what you need:
- 1/2 cup coconut oil, melted slightly
- 1/2 cup golden cane sugar (you can sub in granulated sugar, you just may have slightly sweeter cookies)
- 1/4 cup maple syrup
- 1/4 cup coconut milk (or another non-dairy milk)
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped figs
- 1/2 cup raisins
Vegan fig and raisin cookies - what you do:
Preheat your oven to 180 degrees celsius (350 F).
In a large bowl, cream together the coconut oil and sugar. Add the maple syrup and blend well.
Add the coconut milk and vanilla extract, mix well and set aside.
In another bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients (flour and spices) into the wet ingredients (coconut oil/milk and sugar). Stir the mixture together well.
Fold in the figs and raisins.
Roll the cookies into small balls (2 cm spheres), and place on a parchment lined baking sheet. Flatten the cookies slightly.
Bake at 180C for 10-12 minutes.
Allow the cookies to sit on the baking sheet for a few minutes before transferring them to cool on a cooling rack.
These cookies hold their shape but remain uber soft and chewy. They're sweet but a tad salty, and slightly spiced. They are the perfect solution to any cookie craving!
This recipe is inspired from Daily Rebecca and makes 18 cookies!