whole wheat fig and walnut cookies

I have been obsessed with figs ever since a holiday with my parents on the California coast a few years ago. We were heading back to San Francisco on Highway 1 and stopped at a roadside fruit stand to grab some roadtrip-friendly bites. We were on our way again by the time we tried the figs. Fresh, perfectly sweet... they were the absolute best we had ever had. Almost worth turning around and going back for more, and in retrospect that would have been a good idea. Since then, none of us has found such lovely figs. Tragic! The search for a better fig continues, but in the meantime, cookies with dried figs and a complimentary nut will have to do.

Note: Set out the egg and butter ahead of time so that they can reach room temperature.

This recipe makes approximately 35 small cookies.


  • butter 165 g6 oz
  • sugar 175 g6.25 oz
  • eggs 1
  • vanilla 1 teaspoon
  • whole wheat flour 245 g2 cups
  • baking soda 1/2 teaspoon
  • salt 1/8 teaspoon
  • figs, chopped 150 g5 oz
  • walnuts, chopped 175 g1/2 cup
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Butter, figs, eggs, walnuts, whole wheat flour, sugar, vanilla, baking soda, salt

Set out ingredients. (This picture depicts a double batch.)

chopping walnuts with big knife

Chop figs and set aside. Chop walnuts and lay out on a cookie sheet. Roast nuts for about 10 minutes at 160°C325°F. Let cool before adding to the cookie dough.

eggs being added to creamed mixture

Cream butter, sugar and vanilla. Add eggs, one at a time, then the vanilla.

adding whole wheat flour to cookie dough

Sift together the dry ingredients and add to the creamed mixture.

adding walnuts to cookie dough

Add the chopped and roasted walnuts.

adding figs to cookie dough

Add chopped figs and mix dough until the figs and walnuts are incorporated into the dough.

whole wheat fig walnut cookies

Bake at 180° C350° F for 12-15 minutes, or until golden brown.