Seriously, Vada Sultenfuss? Could you get a cooler name or be any cooler of a role model for a girl? Riding your bike around all summer in your eccentric funeral home-home with Thomas J as your best bud. I wanted to be her so badly. Her and Thomas J became blood brothers. Blood brothers! Not that I would recommend that at all, but the idea was so bad ass as a 9 year old.
In case you haven’t seen or guessed, My Girl is on Netflix and D & I watched it the other night. And OMGEEE it still made me feel all the feelings! Just like I was watching it as a kid. Oh and that part where she tells her teacher she loves him. So tragic as a 12 year old! Maybe it’s just the nostalgia in me, but I was pretty stoked that it held up after not seeing it for almost 2 decades. D even enjoyed it. But while watching My Girl we were snacking on some pretty delicious cookies. Remember that almond milk post from a few days ago? That post inspired these cookies. I love making almond milk, but hated all the pulp that was leftover. I would stick it in the fridge to throw it in smoothies, but inevitably it went bad before I could use it all. I was determined to figure out something to do with it.
It turned out that baking it in the oven at a low temperature allowed it to turn into an almond meal/flour, which ended up being perfect for baking these fig cookies. I may have gotten a little excited the other day at the store and I may have bought a 3 lb. bag of dried figs. What to do with a 3 lb. bag of them? I guess I FIG-ured it out. (Sorry, I can’t not make that joke when I do a fig post).
These cookies take food that would otherwise get tossed or stuck in the back of the fridge and uses it up to make a healthy treat for you and yours. I love the idea of zero waste and this plays right into it. I really cannot stand throwing away food. It makes me so sad at the missed opportunities. I wanted that food in my mouth in all its glory.
These pups are vegan, gluten-free and can be made grain-free if you sub out the rolled oats for some more coconut, but I love the texture the oats give. Bake on, my friends.
Fig cacao nib almond pulp cookies
2 c. almond pulp from homemade almond milk
1/3 c. rolled oats
1/4 c. unsweetened shredded coconut
3 tbsp. melted coconut oil
3 tbsp. maple syrup or honey
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sea salt
Add-ins: 1/2 c. chopped dried figs, 1/3 c. cacao nibs
Preheat oven to 280˚F (trust me). Line a baking sheet with parchment paper or a silicone mat. Combine all ingredients together in a bowl from. Add in the dried figs and cacao nibs and mix together well. Using your hands or a cookie scoop take a small amount of dough and roll into a bowl. Place on baking sheet and flatten with palm of hand or back of scoop. Bake for 18-20 minutes. Allow to cool completely before removing from baking sheet. Store in air tight container.