Fig Newton Cookies, Paleo

By seamline

Ingredients

• 1 cup dried figs
• 3 pitted Medjool dates
• 1/2 cup orange juice
• 2 eggs
• 1/3 cup coconut oil, melted
• 2 tsp maple syrup
• 1/2 tsp vanilla extract
• 2 cups almond meal
• 1 tsp baking soda
• 1/2 tsp salt

Details

Servings 15
Adapted from paleogrubs.com

Preparation

Step 1

Add the eggs, coconut oil, syrup, and vanilla extract to a bowl. Use a hand blender to combine. Add the almond meal, baking soda, and salt. Blend again until completely combined. Place in the refrigerator to chill until the figs are ready.

Place the figs, dates, and orange juice to a small saucepan over medium-low heat. Simmer for 10-12 minutes until the figs are soft and the juice is slightly reduced. Place the mixture into a blender or food processor. Blend until smooth.

Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and place onto a sheet of parchment paper. Cover with another sheet of parchment paper and roll out the dough into a long thin rectangle, about 1/4-inch thick.

Spread the fig filling across the middle of the rectangle. Use the parchment paper to fold the bottom third of the dough over the top of the fig filling.
Peel back the paper and repeat with the top third of the dough, forming a long log. Pinch the ends of the log together to seal in the filling. Use a sharp knife to cut the log into the desired amount of pieces. Space the pieces out on the parchment paper and place onto a baking sheet. Bake for 15-18 minutes, or until the edges are golden brown. Let cool for 20 minutes before serving. Store in an airtight container.