Bran And Fig Cookies Recipes

OAT BRAN, NO-SUGAR-ADDED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine oat bran, figs, walnuts, cashews, almond flour, coconut flour, cinnamon, and allspice in a bowl, making sure that figs do not clump together.
• Beat eggs in a separate bowl until thoroughly blended. Mix in coconut oil and vanilla extract.
• Pour egg mixture over oat bran mixture; mix until dough comes together.
• Measure dough into 1 1/2-inch balls with an ice cream scoop and flatten with a spoon to about 1/4-inch diameter.
• Bake in the preheated oven until edges are golden brown, about 15 minutes.

PEANUT BUTTER AND BRAN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, beat together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 15 to 18 minutes in the preheated oven. Remove to a rack to cool.

BRAN AND FIG COOKIES

Steps:

• Preheat the oven to 375°F.
• If necessary, soak the figs in boiling water for a few minutes to soften them.
• Drain them and chop them when cool enough to handle.
• Cream the butter and brown sugar.
• Beat in the egg and milk.
• Mix the dry ingredients.
• Stir them in, with the chopped figs.
• Scoop out onto lightly buttered cookie sheets, and press down lightly with a wet fork.
• I use a small melon baller for evenly sized cookies.
• Bake for 10 minutes or until firm and lightly browned.

FIG COOKIES

Steps:

• Sift together flour, salt,baking soda, cinnamon and allspice set aside
• Combine shorting and sugar: add eggs and vanilla.
• Add flour mixture and blend until smooth.
• Add fig preserves.
• Drop by by teaspoon onto well greased cookie sheet.
• Bake 8 to 10 min at 350°F.

HONEY BRAN MUFFINS WITH FIGS

Steps:

• Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.
• Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time. Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.