Gluten-Free Fig Cookies
Think fig newtons with no sugar crash and burn! These chewy cookies have no added sugar and are naturally delicious due to fiber-rich figs. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 3 cups dried black mission figs rehydrated
- 3/4 cup golden flaxseed ground
- 1 1/2 cup raw hazelnuts
- 3/4 cup gluten-free oats
- 1 teaspoon vanilla extract
- Pinch sea salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup coconut nectar
Instructions
Directions
- Soak the figs in room-temperature water for 20 minutes. Drain and reserve 1/4 cup of the soak water.
- Transfer the figs to a food processor and pulse, adding water slowly and as needed until a thick paste is formed. Set aside.
- Blend flaxseed, hazelnuts, and gluten-free oats in a high-speed blender and pulse until a fluffy powder forms. Add the remaining ingredients and pulse a few more seconds. At this point, you may need to use a spatula or mix by hand until you get a nice doughy consistency.
- Transfer the dough to a counter lined with parchment paper. Roll the dough out to a 1/4-inch thickness. Slice the dough into 2 equal squares, side by side. Spread the fig paste on top of one square, then use the parchment paper to fold the other square onto it as the top crust. Press lightly. Freeze for 15 to 20 minutes to set, then cut into bite-size squares and enjoy.
Notes
Courtesy of Jason Andrew Wrobel
