Dense, doughy, n’ delicious…these Wild Berry Fig Cookies are full of sweet fruit flavor without any added sugar or refined sweeteners. Instead, they’re made with healthy, wholesome, SUPERFOOD ingredients and packed with plant-based protein! Vegan and gluten-free, these cookies are a true crowd pleaser that the whole family will enjoy munching on together.
A few weeks ago I professed my love of figs on the blog with my Creamy Almond and Fig Cracker Stacks! Sweet, savory, crunchy, and creamy…they’ve truly got everything you want in a snack or appetizer for fig season.
Well, as fig season continues to roll on (though it is ending soon, sadly!), I wanted to bring you yet another fig-filled recipe to enjoy. This one happens to be PERFECT for back to school lunch packing and after school snacking for the kiddos (and YOU!).
Another thing I love about it?! It features the newest product in Nuzest’s line up of amazing plant-based proteins! Last month, their Just Fruit & Veg Plant Protein Smoothie Mix came out and I got to try it right away.
It comes in 3 yummy flavors: Fresh Coconut, Cacao Mint, and Wild Berry (which today’s recipe features!). Aside from tasting amazing, these mixes are JAM PACKED with HEALTH. We’re talking 5 fruits, 5 veggies, and 14 grams of easily digestible plant-based protein from their signature golden pea base. I love their regular protein all on it’s own…but these new Just Fruit & Veg packs are real game changers! Real food with natural flavors sweetened only with an extract from the West African Katemfe fruit. No added sugar. Nothing artificial. Just goodness.
Needless to say, ANY recipe made with these mixes is bound to be full of that same goodness! These Wild Berry Fig Cookies are no exception. In fact, I think they only accentuate the positives already within the Just Fruit & Veg mixes.
- ¼ cup coconut flour
- 2 packets of Wild Berry Nuzest Just Fruit and Veg Smoothie Mix
- ½ cup chickpeas, rinsed, drained, and patted dry (about 85 grams)
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla bean powder
- 1 cup unsweetened cashew milk
- 5 dried figs (about 52 grams)
- Preheat oven to 350. In a food processor, combine chickpeas and milk. Meanwhile, in a large mixing bowl, combine dry ingredients and stir together. Pour in chickpea mixture and mix until a soft dough forms.
- Using your hands, press dough into 10 circles on a parchment paper lined baking sheet. Slice figs in half and top each cookie with one half.
- Bake for 12 minutes. Remove from oven and let cool on a wire rack before eating.
Vegan, gluten-free, grain-free, and HIGH in plant-based protein from both the Just Fruit & Veg mix and the addition of chickpeas. You all know I LOVE baking with beans and the chickpeas in these cookies lend their signature dense n’ doughy texture. So satisfying and tasty!
These are perfect for baking with your kids and then packing their lunch box for a little after lunch delight. In a world of Teddy Grahams and Oreo cookie snack packs, these fruit-filled thumbprints can be the sweet treat you can feel good about giving your whole family.
Hurry up and make them before fig season ends, friends! I know you’ll love them next time you’re inner cookie monster surfaces! 😉
Are you fig obsessed like me?
Do you prefer dried or fresh figs? I like dried!
Are you interested in trying the new Just Fruit & Veg mixes from Nuzest?Stay connected:Subscribe to Healthy HelperFacebook: Healthy HelperTwitter: @Healthy_HelperInstagram: HealthyHelperPinterest: Healthy_HelperBloglovin’: Healthy HelperGoogle+: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxWant to get FREE products for review and make money as a blogger? Check out Linqia!