Photo: Molly Mears
Grown-up Fig Cookies
18 ingredients
openrecipes
A grown-up twist on the figgy classic. This filling for this fig cookie recipe is dried figs that are marinated overnight in port and pomegranate juice and then pureed. They also happen to be gluten-free.
Estimated Nutrition (whole recipe, rough)
1093
Calories
26g
Protein
20g
Fat
199g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dried Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Sorghum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound dried figs
- 1/2 cup pomegranate juice
- 1/2 cup port
- 1/4 cup meyer (or regular) lemon juice
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon xantham gum
- scant 1 teaspoon salt
- 1 teaspoon freshly ground nutmeg
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, room temperature
- 1/2 cup organic cane sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 tablespoons molasses
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes