I don’t really have a sweet tooth. If anything, I have a salt tooth. I was hosting a Cookie Exchange, so I was excited to bake some cookies. I wanted something healthy, since I AM a doctor and wanted to have some healthy options for guests. I had just bought a bunch of apples, so I figured I’d make some Apple Oatmeal Cookies.
That sounded kind of boring though, so I looked in the fridge to see what else I could come up with. Of course, I had some jalapeños in there. If anyone knows me, they know I have had a love affair with all things spicy since the beginning of time and you will always find something spicy in my fridge! A meal wasn’t perfect without a hint of spiciness. I also had some fresh organic figs in there, so I decided to combine the two to make a Fig Jalapeño Jam. Voilà!
I had a new creation! I’d make Apple Oatmeal Cookies topped with Jalapeño Fig Jam! I decided to share this recipe with you all & hope you enjoy it as much as I did. Please leave me some feedback and link back to this post. ¡Buen provecho!
First, I made the cookies using the following recipe.
1 cup all-purpose gluten-free flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup Earth Balance Natural shortening
3/4 cup organic raw cane sugar
2 eggs worth of egg substitute
1 cup gluten-free rolled oats
1 cup diced organic apple without peel
1 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.
Makes 3 dozen cookies
Now to make the jam!
12 ounces fresh Organic figs, diced
2 tablespoons minced Organic jalapeño (ribs and seeds included)
1 tablespoon organic fresh-squeezed lemon juice
1 tablespoon filtered water
1/4 cup organic raw cane sugar
In a saucepan, combine all ingredients. Stir well. Heat to a simmer over low heat. Simmer for 30 minutes uncovered, stirring occasionally. Cover and simmer an additional 30 minutes, stirring occasionally. If desired, mash slightly with a fork once jam is done.
Once both the cookies and jam are done, let each cool for at least 1 hour, then scoop about 1/2 teaspoon of jam onto each cookie! Enjoy!
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