Figgy Swirl Cookies

5 thoughts on “Figgy Swirl Cookies”

  1. I made these yesterday and they are very good. However, 1/2 t salt was way too much for me. I actually had to add more honey to the dough to balance the saltiness.
    I also use a different brand of cassava floor that tends to be more gummy, so I replaced 2 T of cassava with tigernut flour to prevent that.
    Thank you!

    1. Hi, Elizabeth! You win the prize for being the first person to make these and report back. Woo hoo! ๐Ÿ˜ So a couple of things that might help:
      1.) Try using Ottoโ€™s cassava flour. Theyโ€™re not paying me to say that. I just really like them the best for purity and consistency.
      2.) I have found a weird phenomenon that sometimes happens with recipes made with cassava flour. They can have a salty taste – sort of even baking soda-y – even with my fave Ottoโ€™s. I have no idea why this is. As I think about it 1/2 tsp of salt spread out over thirteen cookies seems a pretty nominal amount, but everyone has their own tastes when it comes to salt. Maybe if you try Ottoโ€™s, and cut the salt in half it will work for you.

      Kudos to you for being the FIRST! ๐ŸŽ‰ Thanks for reporting back!

    1. That’s a good question. I’ve usually found dried apricots to be a little too hard to process into something smooth enough to spread. Since I’ve never tried it, though, I can only tell you to try it and see what happens! I’m all about experimenting in the kitchen!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.