Dessert of the Month: Almond, Fig and Orange Cookies

almond cookies

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, …read more