super soft lemon fig grain-free cookies
Soft lemon fig cookie. Gluten and dairy free. These cookies are made from grain-free flours of coconut and tigernut. A simple healthy fun cookie to enjoy while figs are in season.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: makes 14-16 cookies 1x
Ingredients
Scale
Inspired by our soft and thick coconut chocolate chip cookies
For the Cookies
- 5 tablespoons coconut flour ( 1 1/4 oz)
- 12 tablespoons tigernut flour (2 1/2 oz)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs or 2 flax gels
- 2 tablespoons maple syrup
- 2 tablespoons monk fruit
- 2 large figs (1/2 cup cubed)
- lemon zest from 2 lemons
- lemon juice (about 3 tbsp) or a 3 drops of lemon essential oil
- 4 tablespoons coconut butter (2 1/2oz)
- 4 tablespoons coconut oil ( 2 oz)
Instructions
- Have all ingredients out to room temperature.
- Pre-heat oven to 350 degrees.
- In a large bowl, place all dry ingredients. Stir.
- Add in cubed figs and lemon juice and zest and stir.
- Next add in your softened coconut butter, coconut oil and eggs (or flax gel – 3 tbsp flax meal with 6 tbsp water, let sit for 10 minutes).
- Stir together.
- End with adding in your water if batter is dry. Add enough water until the batter starts holding together. You want it to be on the thick side.
- Scoop onto cookie sheets.
- Makes about 14-16 cookies, all depends on your size scooper.
- Bake for 14-16 minutes.
- Cool before removing from cookie sheets.