Fig and Rosemary Cookies (with Gluten Free Option)

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Ayala Sherman, adapted from food52

[myquote author=”Nigel Savage, March 12, 2015″]We have a very talented pastry chef named Ayala Sherman. This week she baked absolutely the most amazing cookies I’ve eaten in my life. I asked her for the recipe, so I could share them with everyone. If you’re clearing out your chometz in the next week or two – this is a fabulous way to do so…[/myquote]


  • 4 cups flour (1to1 GF baking flour)
  • 1 tsp salt
  • 2/3 cup extra virgin olive oil (or melted coconut oil)
  • 2 egg yolks – room temperature
  • 1 cup butter – room temperature
  • 1 cup sugar
  • 3 tablespoons chopped rosemary
  • 1 cup chopped black mission figs


  1. Cover figs with warm water until plump, approximately 20 minutes. Drain water and roughly chop figs to bite sized pieces.
  2. In a separate bowl, massage chopped rosemary with sugar.
  3. In a separate bowl whisk together salt with flour.
  4. In a standing mixer with a paddle attachment, beat the butter for 2-3 minutes to increase in volume.
  5. Add sugar mixture and continue beating for another 3-5 minutes.
  6. Add the egg yolks to butter/sugar mixture.
  7. Slowly drizzle in the olive oil and continue beating for another 1-2 minutes.
  8. Add flour/salt mixture to the wet ingredients.
  9. Fold in figs. Mix by hand with spatula
  10. Place dough on work space and knead together and separate into two flat discs. Refrigerate for 1-2 hours. Scoop using a mini ice cream scooper.
  11. Bake at 325 F convection (12 minutes) or 350 F regular (20 minutes)
  12. Cookies are done when they are a lightly golden brown. Let cool for 5 minutes then transfer them to a wire rack to cool completely.

Want a bigger taste? 
Join us this summer at the Hazon Food Conference!