Serves: 16 cookies
These cookies are loaded with peanut butter, complemented with a generous amount of salt. The nutty crunch of the peanut butter and muesli in these cookies is offset with the juicy sweetness of the figs. Nutritionally, figs provide a surprising amount of plant-based calcium – often not a food we think of for boosting our calcium intake!
- 1/2 cup gluten free muesli
- 1/2 cup buckwheat flour
- 1/2 cup sunflower seed meal
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 cup chopped dried figs
- 1 cup 100% peanut butter
- 1/4 cup maple syrup
- 1/4 cup extra virgin olive oil
- 1 egg, beaten
- Pre-heat your oven to 160C, fan-forced
- Line a baking tray with baking paper
- Combine the dry ingredients, including figs, in a large bowl
- Health the peanut butter, maple syrup and extra virgin olive oil together in a small saucepan on the stove on a low heat, stirring till combined.
- Make a well in the centre of the dry ingredients and pour in wet ingredients from the saucepan, mixing well with a wooden spoon to a thick sticky batter.
- Now add the beaten eggs and mix in, using your hands if that’s easier
- Drop generous heaped tablespoons of the batter into mounds on baking tray. Push out gently with your palm, shaping the edges with your fingers to form nice, round, flat cookies.
- Bake for 30 minutes until really golden brown
- Allow cookies to cool on the tray for 10 minutes then remove carefully with a spatula and transfer to wire rack to cool completely.