Fig and cacao oat cookies

TalesofaKitchen // double choc thumbprint oat and fig cookies

First of all, I have to share my excitement for sharing my first (amateurish) video yesterday on Insta. It’s for a blackberry vanilla and oat smoothie I had in the morning and you should go check it out here because it comes with a recipe and it’s utterly delicious.

Now, who wants some cookies?!


TalesofaKitchen // double choc thumbprint oat and fig cookies

These oat cookies are so easy to make and so so delicious. They’re chocolaty, chewy, not very sweet and ….hello figs! In making them, I was inspired by the good ol’ thumbprint cookie, except I’m not that big of a fan of jam. But then I though, what’s better than jam (or anything else on the planet)? Figs. Just figs. Ripe, juicy, fleshy figs.

TalesofaKitchen // double choc thumbprint oat and fig cookiesTalesofaKitchen // double choc thumbprint oat and fig cookies

A quick shoutout before cookies. I’m taking part in a charitable fun run in Perth (HBF Run for a Reason, more details in my previous post here) and you can join my team if you’re looking to take part. Sing up for the run here, then look for my team ‘Runner Beans’. It will be fun!

TalesofaKitchen // double choc thumbprint oat and fig cookies

Fig and cacao oat cookies

Makes 12


  • 1/2 cup buckwheat flour
  • 1/2 cup cashews, finely ground
  • 1/2 cup rolled oats
  • 1/4 cup quinoa flour
  • 1/4 cup rice flour
  • vanilla seeds of 1/2 bean
  • 3 TBSP cacao
  • 2 TBSP cacao nibs
  • 6 medium, fresh, ripe figs, mashed or pureed
  • 1 TBSP organic molasses
  • + 4 large, ripe figs, each sliced in 3


  1. Add buckwheat, cashews, oats, quinoa and rice flours to a bowl and mix.
  2. Add vanilla seeds, cacao, cacao nibs and mix.
  3. Add mashed figs and molasses and mix until you get a ‘dough. Place it in the fridge for about 30 minutes until it firms up.
  4. Preheat the oven to 190-200C.
  5. Divide the dough in 4 equal parts, and each part in 3. Roll each piece of dough into a ball then slightly flatten it to make a cookie. Continue until you get 12 cookies.
  6. Place the cookies on a tray lined with baking paper and add a fig slice in the center of each cookie. Gently press the fig so the it sticks to the cookies.
  7. Bake for about 16 to 20 minutes until crisp. Check the cookies after 12 minutes and rotate the tray 180 if needed to ensure even cooking (my oven is ooooold, so I need to do that).
  8. Remove the cookies from the oven and allow to cool. This last instruction will be ignored, I’m pretty sure, but if you can resist and allow them to cool, once they cool off drizzle a bit of chocolate on top for an extra naughty touch.

Please note these cookies are not very sweet. If you prefer them on the sweeter side, add 2-3 TBSP of your choice of sweetener to the dough. Maple syrup would be wonderful, or even 2 TBSP coconut sugar dissolved in 1 TBSP water.

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