Just a sweet little (very impressive-looking) healthy fig cookie you can make the next time you’re asked to ‘bring something’ to a party, morning tea or to your best friend’s house for a coffee catch up.
My husband LOVES fig cookies, so when I brought this little creation home from baking day at school, his eyes grew WIDE in excitement. The next thing I knew: cookies be GONE! He inhaled the lot of them. So, I did what any Natural Foods Chef would do when in the possession of a BRILLIANT recipe bestowed upon them… I made another batch! So here’s to having our healthy cookies AND eating them. I hope you enjoy this delicious treat
(A Natural Gourmet Institute recipe)
Servings, about 24 1⁄4-inch thick cookies
- 3⁄4 cup whole wheat pastry flour
- 1 & 1⁄2 cup unbleached all-purpose flour
- 1⁄4 cup + 2 tbs almonds, ground to fine meal (measure then grind them!)
- 1⁄4 teaspoon cinnamon
- pinch of sea salt
- 2/3 cup 100% organic maple syrup (or you can substitute brown rice syrup)
- 6 Tbs melted coconut oil
- 2 cups dried figs
- 1 & 1/2 cups apple juice
- 2 tsp vanilla extract
- 1⁄2 tsp cinnamon
- pinch cloves
- pinch sea salt
- Pre-heat oven to 350°F. Line two baking trays with baking paper and set aside.
- In medium bowl, sift together flours, almond meal and cinnamon using a whisk to combine. In separate small bowl, whisk together salt, syrup, and oil.
- Pour wet mixture into dry mixture and mix to combine (I like to use my hands – more fun!)
- Divide dough evenly in half. Flatten into 2 discs and wrap separately in plastic wrap. Refrigerate for 10-15 minutes.
- In a small pot, combine figs, juice, vanilla, cinnamon, cloves, and salt. Simmer 5-7 minutes or until figs become softened. Drain figs and keep the liquid.
- Puree fig mixture in a food processor, add saved fig juice if/as necessary, to make a smooth, spreadable paste. Set aside to cool down.
- Roll each dough separately between 2 pieces of baking paper (dough should be about 1/8 inch thick = very thin! Trim excess dough so it roughly measures a 10” by 6” rectangle).
- Spread cooled fig filling over rolled out dough, then roll dough + jelly from one side of dough as if you were rolling up a yoga mat! Roll as tightly as possible and wrap in baking paper and transfer to freezer for 15-20 minutes until it becomes quite solid.
- One solid, using a bread knife, slice dough into 1⁄4-inch rounds (I like to dip my bread knife into a mug of warm water to help slice through the frozen dough more easily. It also helps clean the knife which get a little jam-my!).
- Transfer fig cookies to sheet trays and bake 10-15 minutes or until lightly golden. Cool and serve.