Fig and Peanut Butter Oat Cookies
Naturally sweetened, flourless-style cookies made with peanut butter, dried figs, milk, oat bran, and just a few chocolate chips.
By Moow Editorial ·
- Choose certified gluten-free oat bran if gluten cross-contact is a concern.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 14 cookies
- Prep time: 7 minutes
- Cook time: 15 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 14 cookies.
- Calories: 45 kcal
- Protein: 2 g
- Carbohydrates: 6 g
- Fat: 2 g
- Sodium: 3 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Cookies
Have these measured and ready before you begin.
- 3 tbsp unsweetened peanut butter
- 4 tbsp milk
- 3/4 cup plus 1 tablespoon (200 ml by volume) oat bran
- 5 dried figs
- 1 pinch chocolate chips, plus 2–3 chips per cookie for topping
Directions
1. Soak the dried figs in hot water until softened, then drain and purée them.
2. Mix the fig purée with the peanut butter and milk.
3. Stir in the oat bran. If the mixture is too soft to shape, add 1–2 more tablespoons of oat bran.
4. Shape into 14 small cookies and press 2–3 chocolate chips onto each.
5. Bake at 340°F (170°C) for about 15 minutes, then cool before serving.
Sources
Contains peanuts and milk; chocolate may contain soy and milk. Do not serve to anyone with a peanut allergy, and let the hot fig mixture cool before handling.