Wild flour fig anise cookie

This copycat recipe is closely adapted from the famous Wild Flour Bakery version. It captures that signature soft-baked, chewy center, spiced aroma, and slightly crisp edge by utilizing a base of brown sugar, ground flaxseed as a binder, and plenty of chopped dried figs. • Prep time: 15 minutes • Bake time: 10–12 minutes • Yield: Approx. 12 large bakery-style cookies

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Step 1

Instructions

Step 2

1. Prep the Flax Egg: In a small cup, whisk together the ground flaxseed and warm water. Set it aside for 5 minutes until it thickens into a gel-like consistency.

Step 3

2. Cream the Base: In a large bowl, use a hand mixer (or a sturdy spoon) to beat the softened vegan butter, brown sugar, and white sugar together until light and fluffy. Stir in the vanilla extract and your prepared flax egg.

Step 4

3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground anise seed, baking soda, and sea salt.

Step 5

4. Mix the Dough: Gradually stir the dry mixture into the wet ingredients until a soft dough forms. Fold in the chopped dried figs, distributing them evenly.

Step 6

5. Chill the Dough: Cover the dough and place it in the refrigerator for at least 30 minutes. Do not skip this step! Chilling prevents the vegan butter from melting too fast, ensuring your cookies stay thick and chewy instead of spreading flat.

Step 7

6. Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Use a cookie scoop or spoon to portion out large dough balls (about 2–3 tablespoons each). Place them 2 inches apart on the sheet and press down slightly on the tops to form thick discs.

Step 8

7. Cool: Bake for 10 to 12 minutes. The edges should look set and lightly golden, but the centers will still look very soft. Let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack.