Bran and Fig Cookies
Discover a wholesome treat with these irresistibly chewy Bran and Fig Cookies, the perfect balance of sweet and nutty. Packed with the fiber-rich goodness of bran cereal and the natural sweetness of dried figs, these cookies are not only delicious but also a more nutritious indulgence. A hint of warm cinnamon enhances their flavor, while the soft, buttery dough creates a tender texture with just the right amount of crispness around the edges. Quick to mix up in just 15 minutes and baked to golden perfection in 12, these cookies make an ideal snack or breakfast-on-the-go. Whether you’re a fan of healthier desserts or looking for a unique twist on classic cookie recipes, these Bran and Fig Cookies are sure to satisfy.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams light brown sugar
- 50 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 70 grams bran cereal
- 1 teaspoon ground cinnamon
- 100 grams dried figs, chopped
- 2 tablespoons milk
Instructions
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture, beating until well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and bran cereal until evenly combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms. If the dough feels too dry, add the milk in small increments and mix until the cookie dough holds together.
Fold in the chopped dried figs, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges and slightly soft in the center.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 311.4 g | 113% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 200.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 387 mg | 30% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
