August Fig Cookies

August Fig Cookies

berlinann 0

"Thick cookies made with fresh figs and walnuts are not overbearingly sweet, but just right. Taste great in the morning with some tea or lemonade!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 213 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
  2. Mix butter, white sugar, and brown sugar by hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon, and salt together in a separate bowl; stir into sugar mixture.
  3. Scoop the meat out of figs and reserve 2 tablespoons. Chop figs and scooped middles. Fold chopped figs and walnuts into the cookie dough.
  4. Drop spoonfuls of batter on the prepared baking sheet. Top each mound with small amounts of reserved fig pulp.
  5. Bake in the preheated oven until the cookie edges are lightly browned, 12 to 15 minutes.



Delicious, not too sweet, easy to make. I added 1/4 t. of cinnamon (I LOVE cinnamon!) and 1/4 c. flour on the off chance the figs made the cookies too liquidy - these additions were perfect. N...

I doubled the figs and left out the walnuts (we're not walnut fans) and YUM! very good. Nice and chewy and not too sweet, even with the extra figs.

These were delicious. My edges did get a little dark but I loved the extra - little bit of texture it gave the cookies. They aren't too sweet but have a ton of flavor... and I typically love swe...

This recipe was excellent. I used 1/2 tsp gingerbread spice instead of cinnamon to add a bit more flavour, and a few more figs than called for because they were turning. The cookies were all gon...

Made these almost as written -- I probably used more figs than called for and added a little more cinnamon (oh, and one time I added nutmeg) -- and they are delicious! I gave them to a friend an...