Ingredients
42
42 servings
- •1 cup walnuts
- •¾ cup rye flour
- •½ cup all-purpose flour
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •1 ¼ cups rolled oats
- •1 cup finely chopped dried figs
- •1 cup mini semisweet chocolate chips
- •12 tablespoons butter, at room temperature
- •1 cup brown sugar
- •1 egg
- •1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely.
- Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl.
- Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated.
- Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies.
- Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.
Nutritional Facts
Per 42 servings
- Calories: 113
- Carbohydrate: 14g
- Fat: 7g
- Fiber: 2g
- Protein: 2g
- Sugar: 8g
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