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June 27, 2022 2 min read

Serves: 12 + jam freezer stash 

Prep time: 30 minutes 

Cooking time: 15 minutes 


  • 1 ½ cups Farmer Jo Burnt Fig + Almond Granola 
  • ½ cup almond butter 
  • ⅓ cup maple syrup 
  • 1 tablespoon coconut sugar 
  • ¼ teaspoon baking soda 
  • ½ teaspoon sea salt 
  • Blueberry Fig Jam 
  • 5 figs, roughly chopped 
  • 1 cup (1 punnet - 125g) fresh or frozen blueberries 
  • 1 lemon, juiced 
  • Pinch ground cardamom
  • Pinch ground cinnamon 
  • 2 teaspoons chia seeds


  1. Preheat oven to 180℃ and line a large baking tray with baking paper. 
  2. To make the Fig Jam, place the figs, blueberries, lemon, cardamom and cinnamon into a medium saucepan over medium heat. Bring to a gentle simmer and cover. Cook for 5 minutes until the fruit is very soft and falling apart. Transfer into a blender and blitz until smooth. Place into a container or jar and stir in the chia seeds. Allow to sit, stirring often, for 15 minutes, until thickened. You’ll only need a few tablespoons of jam for this recipe. The remaining jam can be stored in the fridge for up to one week, or frozen into ice cube trays for up to 3 months. 
  3. Place the Farmer Jo granola into a food processor and blitz until it’s a similar size to bread crumbs, with a few more chunkier bits. 
  4. In a large bowl, add the almond butter and maple syrup and mix with a wooden spoon until well combined. Add in the remaining ingredients including the granola and mix well until combined into a thick dough. 
  5. Pick up heaped tablespoon amounts of the mixture, roll into a ball, then flatten slightly onto the baking tray. Press your thumb into the middle of the cookie, then dollop in ½ teaspoon of the Blueberry Fig Jam. Continue with remaining cookie dough. 
  6. Place into the oven to bake for 12-15 minutes, until golden brown. 
  7. Remove from the oven and allow to cool for 1-2 minutes, then move onto a wire rack to cool and firm up. 

Notes / Tips: 

Note on figs: Figs have a short season here in Australia from late-Summer to mid-Autumn. If you’re making these cookies outside of this time, replace the figs with another 1 cup of blueberries.