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! 😁 So a couple of things that might help:
      1.) Try using Otto’s cassava flour. They’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 Otto’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 Otto’s, and cut the salt in half it will work for you.

      Kudos to you for being the FIRST! 🎉 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!

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