Fig and almond cookies


  • 1 and ½ cup quick cook oats
  • ½ cup wholewheat or normal plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ½ tsp ground ginger
  • 1 and ½ cups fresh figs (roughly chopped)
  • 1 cup flaked almonds
  • ¼ cup raisins roughly chopped
  • ½ cup mild olive oil
  • 1 to 2 tbsp of seeds e.g. flaxeeds, poppy seeds, sesame seeds


  1. Preheat oven to 190°C
  2. Line 2 baking trays with greaseproof paper.
  3. Add oats, flour, baking powder, cinnamon, salt and ginger to a large bowl and mix to combine.
  4. Add figs, flaked almonds, raisins and stir to combine.
  5. Add oil to the flour mixture until just combined.
  6. Drop ¼ cup scoops of dough onto the baking sheet, leaving space around each one. Flatten each until they are 3/4 of an inch thick.
  7. Bake for 15-17 mins, until golden and firm around the edges. Leave to cool on the tray for 10 mins then transfer to cooking racks. It will come out slightly soft but has a nice texture.