Its pretty fitting that these cookies are my first post, as before I moved to France I was living in Banff, Alberta and became addicted to the Vegan Fig & Anise Cookies from the Wild Flour Bakery. So addicted and that I needed to recreate them at home, and they were the first thing I baked since arriving in here France. I’m pretty sure I couldn’t live without these cookies.
After completely burning the first batch to a crisp in my new gas oven – I was so excited to see the next batch baking up golden brown and smelling delicious. Especially because we had friends coming over and I had talked my girlfriend’s ear off about how much I loved the baked treats at Wild Flour, I needed to do this recipe justice. I can say that they were quickly consumed and I made another batch a few days later, and you will too once your friends and family discover this gem of a cookie.
These cookies are the perfect treat, pack them for a hike, for a chairlift snack or just simply enjoy with a coffee anytime of day. They are soft and chewy on the inside with a nicely baked and a bit crispy on the outside. The taste is original and almost unexpected. Unlike regular cookies, I find these cookies are best served once fully cooled, the texture and flavors need time to set after coming out of the oven. You gotta try these.
VEGAN FIG ANISE COOKIES
( inspired by Wild Flour Bakery)
I try to keep my pantry stocked, but to a minimum. I don’t use too many different types of sugars that often, but I do keep a small jar of unrefined cane sugar in the cupboard for guests wanting coffee. You can easily make your own brown sugar by adding 1 tablespoon of black strap molasses to 1 cup of sugar. Alternatively you could use coconut sugar or light brown sugar in this recipe if those are things you keep on hand.
Vegan. Makes 18 large cookies.
1/4 cup unsweetened almond milk
5 tablespoons ground flax
1 cup unrefined cane sugar + 1 tablespoon molasses (or 1 cup coconut sugar/golden brown sugar)
3/4 cup olive oil
1 tablespoon vanilla extract
2 1/2 cups light spelt flour (or whole wheat pastry flour)
1 1/2 tablespoons anise seeds
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup sliced almonds
1 cup chopped dried figs
1 1/2 tablespoon hot water
In a large bowl, cream together the almond milk, ground flax, sugar (+ molasses), olive oil and vanilla.
Whisk the flour, anise seed, baking powder, salt together in a bowl then add to the wet ingredients. Mix with a spoon until combined. Add the almonds and figs and mix just until everything comes together ( I use my hands here, just to make sure everything is well combined), then mix in the hot water.
Place the dough in plastic wrap or parchment and roll into a log then place in the fridge to set for about an hour (or overnight).
Preheat the oven to 350 F / 175 C
Once chilled, slice the dough into 1 inch rounds and place on a baking sheet lined with parchment paper. Bake in the oven at for about 20 minutes, flipping the cookies over after 10 minutes. The cookies are ready when the tops are golden brown
Let cool completely on a wire rack.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!