This is the time of year when it seems everyone is baking cookies. And because it’s a lovely holiday tradition, I wanted to create a recipe that everyone could enjoy: the sweets lovers, the healthy eaters and the gluten-intolerant.
These whole-grain, gluten-free cookies not only fit the bill but also fill the kitchen with the festive scents of oranges, figs and almonds, making them irresistible. I chose to use coconut nectar (made from the sap of the coconut flower) and brown rice syrup (made from malted brown rice) for the sweeteners, which give the cookies a satisfying chewy texture and also provide a delicately sweet flavor.
Almond, Fig and Orange Cookies
Makes 14 (2-inch) cookies
½ cup gluten-free rolled oats
¼ cup brown-rice flour
¼ cup gluten-free oat flour
¾ cup almond flour
¼ cup extra-virgin olive oil
¼ cup coconut nectar
2 tablespoons brown rice syrup
½ teaspoon sea salt
1 teaspoon pure vanilla extract
Zest of one orange, divided
7 black mission figs, trimmed and thinly sliced
½ cup toasted whole almonds, chopped
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Place rolled oats in a food processor and grind until fine, about 30 to 40 seconds. Transfer to a medium bowl and add rice flour,