Ingredients
Scale
- Cookie dough
- 14 pitted medjool dates
- 1/4 cup orange juice
- 1/2 tsp orange zest
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 3/4 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Filling
- 2 cups dried figs (I used black mission)
- 2 tbsps coconut sugar
- 1 tsp lemon juice
- 3/4 cup water
Instructions
- 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.