Photo by Libby Geboy

Photo by Libby Geboy

Article by Libby Geboy

A delicious alternative to the store-bought cookies filled with figgy goodness. Making things at home allows you know know exactly what goes into the cookies, and also allows things to be customizable. For instance, the vegan recipe that this is based off uses aquafaba (bean juice) in place of the egg. You can also alter how much spice you add to the cookies. These cookies will stay soft for days if kept in an airtight container.

Cookie Dough:
1 cup all-purpose flour, plus more for rolling
¾ cup whole wheat flour
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon salt
⅓ cup coconut oil, softened*
½ cup light brown sugar
2 tablespoons unsweetened applesauce
1 egg
1 teaspoon vanilla extract
1 teaspoon orange zest


8 ounces dried black Mission figs
2 tablespoons unsweetened applesauce
1 tablespoon honey
¼ teaspoon cinnamon


For the dough:
In a medium mixing bowl, whisk together flours, cinnamon, baking powder, and salt. Using a wooden spoon, cream the coconut oil and brown sugar until smooth and slightly fluffy scraping the bowl down as needed. Add the applesauce, egg, vanilla extract, and orange zest. Beat until smooth. Gradually add the dry ingredients, mixing until fully incorporated. A stiff dough should form. Gather the dough into a ball and wrap tightly in plastic wrap. Refrigerate for at least 1 hour.


For the filling and assembly:
After about 45 minutes, preheat the oven to 325°F and line a baking sheet with parchment paper. Soak the figs in hot water for 10 minutes to soften them up, and place into the bowl of a food processor. Add applesauce, honey, and cinnamon and process until the smooth. (The mixture should be quite thick.) Fill a piping bag with the fig filling, snip off the corner of the bag so that the opening is about an inch wide. Set aside. On a well floured surface, roll cookie dough 1/4 inch thick, into the best rectangle you can. Trim off the edges with a pastry cutter or knife to make the edges perfectly straight. Cut the dough lengthwise into three even strips, just more than 3-inches wide. Pipe an inch-wide line of fig filling down the center of each dough strip. Carefully fold one edge of the dough tightly over the filling, then wrap the other edge in, overlapping with the first edge slightly. Press gently to seal, using a water-dipped finger to get a good seal.Turn the log over. Repeat with the remaining dough until you have three logs. Transfer the logs to your prepared baking sheet. Bake for 20 minutes (rotate at 10). While the logs are still warm, slice each log into as many 2-inch cookies as fits. Allow cookies to cool completely before eating.

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