Muesli, Peanut Butter and Fig cookies

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


  1. Pre-heat your oven to 160C, fan-forced
  2. Line a baking tray with baking paper
  3. Combine the dry ingredients, including figs, in a large bowl
  4. 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.
  5. 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.
  6. Now add the beaten eggs and mix in, using your hands if that’s easier
  7. 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.
  8. Bake for 30 minutes until really golden brown
  9. Allow cookies to cool on the tray for 10 minutes then remove carefully with a spatula and transfer to wire rack to cool completely.

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