These healthy paleo fig cookies were inspired by the famous Fig Newtons that most of us are familiar with. Packed with fiber, magnesium, zinc, calcium, iron and potassium, these paleo delights are a perfect treat for little ones and adults alike. The baking step is one of the best parts! Your kitchen will smell heavenly thanks to the aromatic blend of dates, figs and orange juice.
- 1 cup dried figs
- 3 pitted Medjool dates
- ½ cup orange juice (fresh-squeezed works well)
- 2 eggs
- 1/3 cup coconut oil (melted)
- 2 teaspoons maple syrup
- 1/2 teaspoon organic vanilla extract
- 2 cups almond meal
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- Combine the eggs, coconut oil, syrup, and vanilla extract with a blender or food processor.
- Once thoroughly blended, add the almond meal, baking soda, and salt to the wet mixture.
- Mix again until all of the ingredients are completely combined. Upon completion, you should have a nice doughy texture.
- Refrigerate your dough.
- While your dough is in the refrigerator; begin working on the filling by combining the figs, dates, and orange juice in a small saucepan over medium-low heat.
- Allow the fig mixture to simmer for approximately 10-12 minutes until the figs are softened and the juice has reduced.
- Transfer the fig mixture from the saucepan into a blender or food processor. Combine until smooth.
- While blending the fig mixture, pre-heat the oven to 375F degrees.
- Once the fig mixture is smooth; set aside.
- Take the dough from the refrigerator and set onto a sheet of parchment paper.
- Cover your dough with a 2nd sheet of parchment paper and use your hands or a rolling pin to form the dough into a long thin rectangle. Note: The rectangle should be approximately ¼ inch thick.
- Once your cookie dough is formed into a rectangle, take your fig mixture from the blender and spread it along the middle of the rectangle.
- Once the filling is spread along the middle of the dough, fold the dough in half using the parchment paper to assist the process
- Pinch the ends of the cookie dough together to seal in the filling prior to baking.
- Place the long fig cookie into the oven and bake for approximately 15-18 minutes or until the cookie is golden brown.
- Once brown, remove from oven and set aside to cool for at least 20 minutes before serving.
- Once cooled, slice the cookie into the desired amount of pieces and store in an airtight container.
There are two ways you can keep these and any other types of cookies fresh: One is freezing them. That is what most people do with Girl Scout Cookies so they last all year long. The second is storing them in an airtight container. The freshness will depend on the amount of times they become exposed to air each time you open that cookie jar.