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#FIG COOKIE RUN FULL#

Line a baking sheet with parchment paper. Now onto the fun bit! Making the cookies, which was surprisingly easy!

½ cup maple syrup – I bought Clarks Original Maple Syrup (£1.98 per 180ml) & relatively easy to find in my local Coop or Tesco.

⅓ cup coconut oil – also had some already but now available in most convenience stores, £3-5 a tub.

½ cup sesame seeds – again I already had some but they’re easy to find in your local store!.1 cup almond flour or almond meal – not the easiest to find and definitely the most expensive flour I’ve ever bought Holland & Barrett Almond Flurry (£9.49 per 500g).1½ cups whole wheat flour – I opted for Allinson Wholemeal Flour (£1.39 per 1kg).2 tsp ground cinnamon – I already had some in my cupboard but they’re easy to find in your local store!.⅓ cup tahini (ground sesame seeds) – luckily I already had some Meridian Light Tahini (£2.59 per 270g).2 cups dried black mission figs, stems removed – I had to make do with Morrisons Soft Figs (£2.72 per 500g).the ingredients! Not the easiest or cheapest to buy:

I’ve been dying to make these Fig Jam cookies ever since New York Times bestseller Run Fast Eat Slow arrived on my doorstep two weeks ago!Ĭreated by 4 time Olympic champion Shalane Flanagan and her close friend & chef Elyse Kopecky it is packed full of amazing snacks, smoothies and pre and post run meals.Īnd with 12 weeks until Boston Marathon and my weekly mileage hitting 40+ miles, it’s the perfect time to put this recipe to the test! Ingredients

#FIG COOKIE RUN FULL#