I could, literally, eat my weight and then some in dried figs.
I'm not very good at diets, and after trying to eat lighter and healthier one night for dinner, I caved. I needed sweets. Needed, not wanted, mind you.
Luckily going to get ice cream wasn't an option since my legs hurt too much from the afternoon's spinning class. There weren't any dessert options in my house either. However, dried figs I did have.
I also had a jar of almond butter strategically located right next to the figs in the pantry. So, armed with a spoon, I ever so slightly smothered the figs with the almond butter. This was delightful. But. Then I thought... apricot jam? Well, yes, obviously.
And there it was: a dried fig, almond butter, and apricot jam party in my mouth. I needed to recreate this in a cookie form. Nothing could do this better than the thumb print... a blended mix of dried figs, almond butter, and walnuts tightly hugging a small satchel of apricot jam.
This is my version of a diet. Results not promised, but flavour satisfaction guaranteed.
Fig Thumb Prints - What you need:
- 1/2 cup oats
- 1 cup of roughly chopped walnuts
- 1 cup of roughly chopped dried figs (7-8 dried figs)
- 3/4 cup almond butter
- 1/4 cup apricot jam
Fig Thumb Prints - What you do:
Preheat an oven to 160 degrees celsius and prepare a baking sheet by lining it with parchment paper.
In a food processor, pulse the oats and the walnuts a few times together to roughly combine.
Add the figs and blend the mixture until it starts sticking together.
Finally, add the almond butter and continue to blend until the mixture is all incorporated.
Transfer the mix to a bowl. Make small balls (golf ball size) and place on the baking sheet. Push your thumb into the ball to create an indention.
Continue with this process until all of the cookies are formed.
Bake the cookies at 160 degrees celsius for 10 minutes. At this stage the cookies are starting to brown at the tops and hold their shape, but they are still soft and chewy.
Remove the cookies from the baking sheet and allow them to cool.
Spoon a small amount of jam into the center of each thumb print.
D E L I G H T F U L !
Okay, so I tagged these as raw because this recipe is suuuperduper simple to "raw-ify" if you please. The cookie dough is strong enough pre-cooked to stick together, and instead of using apricot jam you could finely slice up apricots and stick them in the middle. Or you could just drop a cherry in the middle. Or a blackberry. Or any sort of fruit that you dig!
This recipe makes 15 thumb print cookies.