A sweet mainstay in our pantry growing up were Fig Newtons. Our recipe distills the fig filling down to its purest elements, and wraps it up in a classic cookie dough. The result is equal parts gourmet and home-made goodness.
- 3 cup 3 cup 3 cup Blanched Almond Flour
- 1 tsp 1 tsp 1 tsp Baking Soda
- 1 tsp 1 tsp 1 tsp Salt
- 2 whole 2 whole 2 whole Pastured Eggs
- 1/2 cup 1/2 cup 1/2 cup Grade B Maple Syrup, plus 1 Tbsp
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1/2 cup 1/2 cup 1/2 cup Organic Coconut Oil, unrefined
- 1 cup 1 cup 1 cup Black Mission Figs, dried
- 1/2 cup 1/2 cup 1/2 cup pure Pomegranate Juice
- To make the fig filling, soak the figs for 1 hour in the pomegranate juice.
- Pour figs, and juice into a small sauce pan.
- Heat on medium-low heat until the figs become soft, stirring frequently.
- Transfer figs to a food processor and blend, adding 1 tablespoon of maple syrup while blending. Set filling aside.
- In a medium-sized mixing bowl combine dry ingredients.
- In a separate mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
- Pour wet ingredients into dry and beat with hand mixer until combined.
- Melt coconut oil, pour into batter, and continue to blend until combined.
- Chill cookie dough for 20–30 minutes in a freezer.
- Preheat oven to 375°F.
- Roll out cookie dough between two sheets of parchment paper to 1/4-inch thickness.
- Spread filling mixture over cookie dough in a thin layer.
- Roll cookie dough from end to end, forming a long roll.
- Slice cookie dough into 1/2-inch-thick pieces.
- Place cookies on a parchment-lined cookie sheet, and bake for 15 minutes or until golden brown.
Place rolled cookie batter with filling in the freezer for 10 minutes prior to slicing, for best results when cutting into individual cookies.