Easy Fig Newtons

 

Ingredients

Cookie Dough:

• 1/4 cup rolled oats (ensure certified gluten-free as needed)
• 1 cup raw almonds
• 1 cup raw pecans
• 1/4 tsp sea salt
• 1 1/4 cups firmly packed pitted dates (~23-26 dates make 1 1/4 cups // weight measured after pitting)

Filling:

• 8 ounces dried black mission figs (stems removed, plus hot water for soaking)
• 1 tsp orange zest
• 1/4 tsp ground cinnamon
• 1 pinch sea salt
• 8-10 whole pitted dates (for additional sweetness)
• 1-2 Tbsp coconut sugar (optional, for additional sweetness)

Instructions

1. Preheat oven to 350 degrees F (176 C). Arrange oats and nuts on a baking sheet. Bake for 8-12 minutes until golden brown and fragrant, rotating the pan halfway through for even cooking. Set aside to cool slightly.

2. Cookie Dough: Transfer oats, almonds, pecans, and sea salt to a food processor. Process into a fine meal. Remove and set aside.

3. In the same food processor, add pitted dates and pulse until they form small bits or a ball. Remove and set aside.

4. Add the nut and oat mixture back into the food processor with the processed dates. Mix until a loose dough forms when squeezed.

5. Spread the dough onto a clean parchment-lined surface. Flatten with hands, then place another parchment paper on top. Use a rolling pin to flatten into a 1/4-inch thick sheet. Remove top parchment paper.

6. Divide the dough into two equal strips lengthwise.

7. Filling: In a bowl, cover figs with hot water and soak for 3 minutes. Drain, reserving the water.

8. Add figs to the food processor and blend into a ball. Add orange zest, ground cinnamon, and salt. Gradually add reserved fig water until a thick paste forms.

9. Add whole pitted dates and coconut sugar (if using) to sweeten the filling. Blend until combined.

10. Spread the fig paste down the center of each dough strip, leaving enough room on the sides to fold over. Use parchment paper to help roll the edges of the dough over the filling until they meet. The dough may crack slightly but should hold together.

11. Cut each cookie log in half for ease of transfer. Gently place on a parchment-lined baking sheet.

12. Freeze for at least 30 minutes to set. Once firm, use a sharp knife to slice into 1-inch slices.

13. Enjoy immediately or store in the refrigerator in a sealed container for up to 1 week, or freeze for up to 1 month.