I’m excited to share the recipe for these soft, chewy homemade cookies with a nice pop of fig in the middle. Dried figs and dates are used to make the thick, sweet filling. These should be considered an occasional treat, so enjoy a few for yourself, and share the rest with friends! Or store some in the freezer for another time.
The first thing to do to make these mock fig newton cookies is to prepare the dough. Use a hand blender to thoroughly combine the dough ingredients. Then place the dough in the refrigerator to cool and harden until the figs are ready.
Place the figs, dates, and orange juice (or apple juice) in a small saucepan and simmer for at least 10 minutes, or until the figs are completely soft. The orange juice should reduce a little as well. Next, move the mixture to a blender or food processor. It should resemble a thick paste, which will be the center of the cookies.
The next step is to roll out the refrigerated dough between two sheets of parchment paper so that it makes a very long, thin rectangle. Alternatively, you can divide the dough into two pieces and make two rectangles. The dough should be rolled out to approximately 1/4-inch thick. Remove the top sheet of parchment paper and spoon the fig filling into a line across the center of the rectangle.
To form the cookies, use the parchment paper to fold the bottom third of the dough over the fig filling. Try to make it a tight fold. Peel back the paper, and then fold the top third of dough over the middle in the same way. It should resemble a thin log. Pinch the ends together to lock in the filling. At this point you can either place the log in the freezer for 15 minutes, so that the dough is easier to cut, or you can go ahead and cut the log into cookies. I made my fig newton cookies quite large; I did not know how much they would puff up in the oven. I recommend cutting them a bit smaller so that they make an easy packable snack.
Space out the cookies on a baking sheet lined with parchment paper and bake for 15-20 minutes at 375 degrees. Keep an eye on the cookies towards the end of the baking time – they should be golden brown on the outsides but still a bit soft in the middle. Let them cool for 20 minutes before digging in. The cookies are perfect for packing in a lunchbox, or enjoying as an afternoon treat.
- 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
- 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.
- Servings: 15 cookies
- Difficulty: Hard
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