Savory Fig & Nut Paleo Cookie

All Recipe Ingredients can be ordered from iHerb!  

Bob's Red Mill, Super-Fine Almond Flour, Gluten-Free

Bragg, Premium Nutritional Yeast Seasoning

Nature's Wild Organic, Wild & Raw, Sun-Dried, Organic Turkish Figs

Now Foods, Raw Pecans, Unsalted

Simply Organic, Sage

Sunfood, Creamy Whole Cashews

Y.S. Eco Bee Farms, Raw Honey, U.S. Grade A

Servings 18 cookies


Cookie Ingredients

  • 2 1/4 cups almond flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 TB nutritional yeast
  • 1/3 cup coconut oil melted
  • 1/4 cup raw honey

Fig Topping Ingredients

  • 1 6oz package figs
  • 4 TB coconut sugar
  • 2 TB lemon juice
  • 1/2 cup water
  • 1/4 cup raw honey
  • 1/4 cup chopped nuts
  • sea salt to taste


Cookie Instructions

  1. Preheat oven to 350 degrees.

  2. Add dry ingredients to a large bowl and mix thoroughly.  In a small bowl combine coconut oil and egg. 

  3. Add wet ingredients to the dry and mix until well combined.  

  4. Using a small cookie scoop, scoop out cookies.  Roll into a ball.

  5. Using your thumb, create a small indent for each cookie.

  6. Bake for 16 minutes or until golden brown.  Brush a small amount of raw honey on cookies.  Allow to cool completely on a baking rack.

Fig Topping

  1. Toss figs with coconut sugar and 1/4 cup water.  Cook over low heat for 15 minutes, stirring occasionally.

  2. Add lemon juice and additional 1/4 cup water.  Simmer over low heat until figs are soft and liquid is thick.  Stir occasionally and add water as necessary, about 20 minutes.

  3. Once cooled, add a dollop of fig topping to each cookie and sprinkle with nut mixture. Drizzle each with honey.  Sprinkle with sea salt

Recipe Notes

Recipe can be made sweeter by adding in coconut sugar to the fig jam.  Dates are also a great replacement for figs.

Cookie can be made sweet by adding in 1/2 cup coconut sugar to almond flour cookie recipe.