Fig Newtons

• Vegetarian

• Produce

  • 2 cups Figs, dried
  • 14 Medjool dates, pitted
  • 1/2 tsp Orange, zest

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 2 tbsp Coconut sugar
  • 1 Cookie dough
  • 1 Filling
  • 1 3/4 cups Oat flour
  • 1 tsp Vanilla extract

• Drinks

  • 1/4 cup Orange juice

• Liquids

  • 3/4 cup Water

Found on feastingonfruit.com

Description

Directions

• Cookie Blend the dates, orange juice, applesauce, vanilla extract, and orange zest until smooth.
• In a mixing bowl, stir together the oat flour, baking powder, baking soda, and cinnamon.
• Add the date mixture.
• Mix to form a slightly sticky ball of dough. If it is overly sticky, add 1/4 cup more oat flour.
• Wrap in plastic and refrigerate for at least 1 hour.
• Filling: Remove any stems from your figs.
• Combine the dried figs, water, lemon juice, and coconut sugar in a medium sauce pan.
• Bring to a boil. Reduce to simmer. Cover and simmer for about 15-20 minutes or until the figs are soft.
• Blend briefly to form a paste without any large chunks.
• To assemble: Roll out the chilled cookie dough to about 1/4 inch thickness. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise.
• Working on one of the halves, spread a line of filling about 1 inch wide down the length closer to one edge. Fold the other side of the dough over the filling and pinch the edges together to close. Cut into 4 cookies. Or just [url undefined]see diagram[/url].
• Repeat with the other half of the dough.
• Transfer to a baking pan lined with parchment paper.
• Bake for 12 minutes at 350F.
• Let them cool briefly then enjoy! Keep leftovers in the fridge in an airtight container.