good cookies!

There’s this incredible pasty blog I follow and drool over.  I’ve never had a chance to actually attempt any of the decadent treats she comes up with…until today.

Today, the day of joyous kitchen adventures, I made a variation of her Fig & Goat Cheese Chocolate Sandwich Cookies, making a few alterations.  I made a gluten free/white flour free version.  Why?  I dunno.  Because I can?  Because I’m preparing for Rachael to move to Los Angeles?  Because I’m not the world’s biggest fan of white flour?  Because I like a challenge?  Probably a combination.  I added raspberries to the fig jam because I’m not a massive fig-lover when they’re alone and I substituted any sugar with agave syrup.

You can find the link to the original recipe above, but I figure why not have the healthier version when it tastes downright scrumptious?

i had to snag a photo of the cookies from her blog because a friend has my camera.  dont be fooled.  mine werent quite so pretty.

i had to snag a photo of the cookies from her blog because a friend has my camera. don't be fooled. mine weren't quite so pretty.

Fig & Goat Cheese Chocolate Sandwich Cookies
Makes about 20 sandwich cookies

Chocolate Cookies
Fig/Raspberry Jam
Sweetened Goat Cheese
Walnuts & Cracked Pepper (optional)

Chocolate Cookies

Makes about 40 cookies

6 oz (1 1/2 sticks) butter @ room temperature
3/4 C agave syrup
1 egg @ room temperature
2 t vanilla
1 C oat flour
1/2 C rice flour
3/4 C cocoa, sifted (2 oz)
1 1/4 t baking powder
1/4 t salt

Sift cocoa and spoon into measuring cup to get 3/4 C or 2 oz.

Sift together flour, cocoa, baking powder and salt.

Beat butter and agave together for 2 – 3 minutes until smooth. Add egg and vanilla and beat for another minute.

Add dry ingredients on low speed and mix for about a 1/2 minute or so, just until combined. Divide dough into two parts and place each on a piece of parchment paper. Gather the dough and form into 12” x 1 1/2“ logs, rolling up in the parchment paper. Wrap the logs tightly in plastic wrap and freeze.

To bake, preheat oven at 325 degrees.

Slice dough into thin 1/4” cookies and bake @ 325 degrees for 10-12 minutes. Cool completely.

Fig & Raspberry Jam

1 C of fresh figs
1 C of fresh raspberries
1 – 2 T water
2 T agave syrup, to taste
pinch of salt

Chop the figs and place in a saucepan with the water, agave and raspberries. Cook on low heat until the fruit is soft and juicy, stirring to prevent scorching. Pull off the heat and adjust sweetness. Cool.

Goat Cheese Filling

6 oz chevre @ room temperature
1 – 2 t agave syrup, to taste

Combine the goat cheese and the agave and stir until completely blended.

Assembly: Spread a thin layer of goat cheese filling on a cookie. (add a quick grind of cracked pepper if you’re feeling gutsy)  Top with some fig jam. Finish with a second chocolate cookie or (as i did) serve open-faced with a half of a walnut on each.  Serve immediately.

1 Response to “good cookies!”

  1. 1 Rachael August 22, 2009 at 4:57 am


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Keep me away from the wisdom which does not cry, the philosophy which does not laugh and the greatness which does not bow before children.
-Kahlil Gibran

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