Fig And Raisin Cookies – a delicious recipe with coconut oil, cane sugar, maple syrup, coconut milk, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 180 degrees celsius (350 F).
2
In a large bowl, cream together the coconut oil and sugar.
3
Add the maple syrup to the coconut oil/sugar and blend well.
4
Add the coconut milk and vanilla extract, mix well and set aside.
5
In another bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon.
6
Add the dry ingredients (flour and spices) into the wet ingredients (coconut oil/milk and sugar). Stir the mixture together well.
7
Fold in the figs and raisins.
8
Roll the cookies into small balls (2 cm spheres), and place on a parchment lined baking sheet. Flatten the cookies slightly.
9
Bake at 180C for 10-12 minutes.
10
Allow the cookies to sit on the baking sheet for a few minutes before transferring them to cool on a cooling rack.
628
kcal
Calories
31
g
Fat
83
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup (slightly melted) coconut oil, 1/2 cup cane sugar, 1/4 cup maple syrup, 1/4 cup coconut milk, and more.
Yes, Fig And Raisin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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