Fig Pinwheels
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.
1 hour and 30 minutes
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 198 |
| Fat: | 14 g |
| Carbohydrates: | 15 g |
| Protein: | 5 g |
| Calculated per serving. | |
Serves: 20
Serves: 20
Ingredients
- 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 Eggs, Pastured
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure, plus 1 Tbsp
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1/2 cup 1/2 cup 1/2 cup Coconut Oil, Organic, unrefined
- 1 cup 1 cup 1 cup Figs, Black Mission, dried
- 1/2 cup 1/2 cup 1/2 cup Pomegranate Juice, pure
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Notes
Place rolled cookie batter with filling in the freezer for 10 minutes prior to slicing, for best results when cutting into individual cookies.
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This is a great recipe, putting into freezer is the genius. I’ve made couple versions with dates and prunes, yummm, thank you!
You’re welcome!
I HAD to make these at Christmas this past year. My mom has always made Date Pinwheel Cookies at Christmas but I wanted a healthier version. When I saw these in your cookbook I was soooo happy! I could keep the tradition but know that I was eating something that wasn’t bad for me. Like the previous reviewer, I froze them and it worked out great. Although, I freeze most of your dessert recipes for cakes and cookies and have never had a problem. They defrost great and still taste wonderful. Freezing makes it easy to always have a treat ready just in case a sweet tooth craving hits or you get unexpected company.
I love the cookies. I made them this past weekend. They are delicious but not near as pretty as the picture taken. 🙂 I would like some clarification on the nutritional information. With the information posted with the recipe (Calories:4943, Fat: 390 g, Carbohydrates: 360 g, Protein:73 g, Calculated 20 cookies)… are you guestimating that there are 4943 calories for all 20 cookies; or 247.15 calories per cookie? This seems excessive but I’m just wanting to make sure I undersatnd. Thank you and keep up the great recipes!
Hi ccg,
Yes, based on our calculations (and nutritional data research), each cookie would be just shy of 250 calories. Of course, if you get 30 cookies out of the batch, each cookie would be closer to 165 calories. Eat one or two, and share the rest with friends (Just like any treat, right?) The nutritional calculation is not a guesstimation, though. We’ve looked up the nutritional information for every ingredient in our database. It’s a rough calculation, sure, but not guessed out of thin air. 😉
-Bill & Hayley
Thank you for the clarification. I appreciate that! I am new to paleo and am learning as I go. Make it a great day!
I think these are my new favorite. I need to remember to let them cool more next time for easier rolling but they still tasted great. And the filling is just like Fig Newtons!
How much maple syrup do you put in the dough? There is only 1 T in the ingredient list, which goes into the figs, but then it is also added to the dough.
Thanks!
I made these about 6 months ago and my friends loved, loved, loved them! I did too! They were not too sweet. The texture was perfect. Great job! They frozen well too! I kept some in the freezer for more than a month and they were still great when I took them out.
If you stick a straw in a ziplock freezer bag, zip to the straw, blow air out of your lungs, then suck the air out of the bag through the straw and quickly zip the bag shut, you can keep ice crystals from forming. Great cookie or muffin freezing tip I learned from a friends mom when I was in college.
Too much liquid ingredients. Even after freezing the dough for about 4 hours, it was way too wet and wouldn’t properly roll out. I ended up throwing it out. Now I’m stuck with fig paste to try and find some use for. I should have made the dough first and waited until it became apparent that this recipe as currently written is a total flop before wasting my time with the filling. That’s a lot of money down the drain.
I’m not sure what went wrong with yours, but as you can see from the other comments above, this recipe is not a “total flop as currently written” … others have made it successfully, as written.
The only way I got this to work (because I needed to do something in order to use the fig paste I’d already made) was to add 2-3 tablespoons of coconut flour to absorb the extra liquid. It would be helpful if you included the weight of ingredients. It’s less likely to get wrong proportions of ingredients when using weight. When measuring out dry ingredients, you can get a big range in terms of actual mass depending on how you fill a measuring cup. At a GF expo several years ago, Kelli and Peter Bronski (authors of Artisanal Gluten-Free Cupcakes) gave a demonstration on how scooping and shaking/tapping a measuring cup as you’re measuring out flour can result in 44% more flour than when it is spooned in and leveled with the straight edge of a knife.
So I tried this recipe twice, both times following the recipe exactly. I cannot seem to get the dough to roll without cracking and falling apart! I froze the dough for 30 minutes, and it still didn’t fully solidify enough to remain pliable and hold the jam. I even used a rolling pin with 1/4″ rubber rings to make sure it was rolled out to the exact thickness. I was so disappointed that I had to waste my nice ingredients. Are you sure there are not more exact directions for this recipe? The dough seemed like it would almost work, but it was just too weak to roll correctly.