Flax and Fig Thumbprint Cookies

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 85.0
  • Total Fat: 4.7 g
  • Cholesterol: 18.0 mg
  • Sodium: 17.0 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.3 g

View full nutritional breakdown of Flax and Fig Thumbprint Cookies calories by ingredient
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The ground flax adds a nutty flavor and the fig preserves make this cookie special. The ground flax adds a nutty flavor and the fig preserves make this cookie special.
Number of Servings: 48


    1 cup unsalted Butter
    1 cup Dark Brown Sugar, divided
    2 large eggs, separated
    2 tsp. Vanilla Extract
    1 cup Whole Wheat Flour
    1 cup white all-purpose flour
    3/4 cup milled golden flax seed, divided
    1/2 tsp. Cream of Tartar
    1/2 tsp. Ground Cinnamon
    1/2 tsp. Ground Nutmeg
    1/2 tsp. Sea Salt
    1/4 cup Fig Preserves
    *Flax seed, golden organic, cold milled, 12 tbsp (remove)


Preheat oven to 350 degrees

Beat butter and 1/2 cup brown sugar until creamy. Add egg yolk and vanilla until combined.

In separate bowl, mix together whole wheat flour, all-purpose flour, 1/4 cup ground flax seed, cream of tartar, cinnamon, nutmeg, and salt. Slowly add the flour mixture to the batter and beat on low until combined, scraping the sides of the bowl as needed.

Place the egg whites in a small bowl. Combine the remaining 1/2 cup of brown sugar and flax seed together in a shallow dish. Roll dough into balls, about the size of a quarter, dip into egg whites, then roll in the sugar mixture. Place on cookie sheet lined with parchment paper. Press your finger into the middle of each cookie and spoon about 1/2 tsp of preserves into the indentation to fill it.

Bake at 350 for 15-17 minutes. Place on wire rack to cool.

Serving Size: 48 cookies

Number of Servings: 48

Recipe submitted by SparkPeople user NESTISEMPTY.

TAGS:  Desserts |

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