Fig Cookies

At first bite of these incredible fig cookies, you’ll be so happy you made them! They’re full of flavor and may just become one of your very favorite baked treats. 

Figs are a fantastic food for brain and gut health. They have unique phytochemicals that are bonded to minerals such as bioavailable potassium and sodium that specifically nourish and build neurotransmitters while also supporting neurons and synapses in the brain. The pulp and fiber of figs massage the intestinal lining and build up the digestive immune system.

Fig Cookies

Ingredients:

Filling:

• 2 cups stems removed and roughly chopped dried figs
• 2 tbsp coconut sugar
• 1/4 cup applesauce
• 1/2 cup water
• 1 tsp lemon juice
• Cookie dough:
• 2 tbsp ground flaxseeds
• 1/4 cup applesauce
• 1/2 cup coconut sugar
• 1 tsp vanilla powder or alcohol-free vanilla extract
• 1/4 cup melted coconut oil
• 1 cup gluten free oat flour 
• 1/3 cup brown rice flour
• 2 tbsp tapioca flour
• 1/2 teaspoon baking powder

Directions:

In a small saucepan, combine the dried figs, coconut sugar, applesauce, water, and lemon juice. Bring to a boil, then reduce to simmer and cook for about 15-20 minutes or until the figs are soft and the liquid has reduced. Place in a food processor or blender and pulse a few times until you get a uniform thick paste. Set aside.

To make the cookie dough, combine the ground flaxseeds, applesauce, coconut sugar, vanilla and coconut oil in a bowl. Whisk until uniform. In another bowl, whisk together the oat flour, brown rice flour, tapioca flour and baking powder. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes. 

Preheat oven to 350F/180C. Line a baking sheet with parchment paper.

To assemble, roll out the chilled cookie dough to about 1/4 inch thickness between two sheets of parchment paper. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise. Working on one of the halves, spread a line of filling about 1-inch wide down the length closer to one edge. Lift one edge of the dough (you can use the parchment paper for this) and fold over the middle. Gently roll the log over so that the seam is on the bottom. Cut into cookies. 

Repeat with the other half of the dough. Gather any scraps and repeat again. Transfer cookies to the prepared baking pan and bake for 12-13 minutes, until lightly browned. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely. Best kept in an airtight container at room temperature until needed.

Makes 25-30 cookies

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This item posted: 20-Dec-2020