Paleo Fig Newton Knockoffs

Photo by ROBandSEAN ..

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

25

cookies

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

25

servings

Ingredients

  • For the filling:

  • 1

    cup fresh figs (about 10), stems cut off

  • 1/4

    cup honey

  • 1

    tsp cinnamon

  • pinch of sea salt

  • For the crust:

  • 2 1/2

    cups almond flour

  • 1/4

    tsp sea salt

  • 1/2

    cup honey

  • 1/4

    cup maple syrup

  • 1/4

    cup almond butter

  • 2

    tbsp coconut oil, melted

  • 1

    tsp vanilla

Directions

Preheat oven to 350. To make the crust, combine almond flour and salt in a medium sized bowl. Combine wet ingredients in a large bowl. Slowly add dry ingredients to wet, stirring well until a dough is formed. Chill dough in refrigerator for about an hour. While dough is chilling, prepare your filling. In a food processor, combine all filling ingredients until a thick gel forms (it’s okay to leave som chunks!) Place filling in fridge to chill. After an hour, remove dough from refrigerator and separate into 5 equal parts. Taking each part separately, roll out dough into a rectangle shape (about 5 inches wide and 1/4 inch thick) between two pieces of parchment paper. Cut off rounded edges as needed to create a symmetrical rectangle (Just add the extra edges back to the rest of the dough!) Spoon 1/5 of filling evenly onto one side of the dough (lengthwise), leaving a bit of an edge for when you flip the other side over. Carefully take the non-filling edge and flip over lengthwise. Use your fingers to press dough together where the two edges meet, creating a seam. Place on baking sheet lined with parchment paper and repeat with remaining sections of dough. Bake for 20-25 minutes. Remove from oven and allow to cool for 10 minutes before removing to wire rack. Once completely cool, cut into 2 inch pieces. Enjoy!

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