Italian Fig Cookies


Paleo, Gluten Free, Dairy Free

These things are like decadent, adult, grain-less Fig Newtons… bombbbb. Really wouldn’t change one thing about this recipe.  The dough is the best grain free dough I’ve tried yet. My mother and I have tried several Paleo dough recipes, and for us, this one has been the best so far. (I saved a bunch for my parents and cutely packaged them in a large Mason jar with their Hannukah presents). This dough is fairly easy to work with and the taste and texture is spot on. I even suggested for my dad to use this recipe but omit the honey and add rosemary, for a more savory approach to make his awesome turkey pie into awesome Paleo Turkey Pie.

This recipe is from The Spunky Coconut, a great gluten-free and dairy-free website. This is the only recipe I’ve tried from their blog, but since this was SO great, I’m game to try any other of the great recipes they have posted- though not all are Paleo.

Filling (this filling makes double the amount of cookies that the dough makes)
1/2 cup dried figs
1/2 cup dates
1/4 cup raisins
1/2 cup orange marmalade*
pinch of salt
1/2 tsp cinnamon
1/4 cup chopped walnuts
2 tbsp rum (optional)**
1. Remove the stems from the figs and pits from the dates. Then soak them in hot water, 15 or 20 minutes is fine.
2. Add figs, dates, raisins, marmalade, salt,and cinnamon to a food processor and blend until its coarse and gooey.
3. Add the walnuts and rum and mix by hand.

*This is the most organic and non processed marmalade. I used apricot because the store I was at didn’t have orange
**Optional, but really it’s quite necessary 😉 Also added a HEAPING 2 tbsp..

Dough
1 cup almond flour
1/2 cup coconut flour
1 tsp baking powder
1 tsp baking soda
1/4 cup coconut oil, liquified
1/4 cup plus 2 tbsp honey
1 egg
1. Add the dry ingredients into a bowl and mix.
2. Add the wet and hand mix together with a spoon & preheat oven to 350 degrees.
3. Once it all incorporated, let it sit for 5 minutes.
4. Put a piece of parchment on a flat surface. Sprinkle a bit of coconut flour. Put your dough in a large ball on the parchment. (The actual directions say to make a log, but that was too difficult and this works fine as well, you’ll just make less cookies each time you roll out the dough, but it’s easier to work with). Sprinkle a bit of coconut flour on top of the ball and put another piece of parchment paper over it.
4. Using a rolling pin, roll out your dough until it’s about a 1/4″ thick.
5. Put the filling in a log-like fashion in the center of your dough.
6. Using the bottom parchment paper, fold over the dough & paper so that the log of filling is covered. Peel back the paper.
7. Cut excess dough away and slice your log into 1.5″ strips.
8. Place cookies on parchment lined baking tray.
9. Roll out the excess dough and repeat steps 4-8 until you have used up all of your dough. If you have cracks (you will have cracks) in your dough, you can try to fix it by pinching the dough together, or you can just think of it as giving it the ‘homemade’ effect 😉
10. Bake for 12 minutes.

Paleo, Gluten Free, Dairy FreeHave you made these yet?! No?? What are you waiting for??

*Copyright shtuff (lol) – if you missed it, this is NOT my recipe. It belongs to The Spunky Coconut!

Advertisements

One thought on “Italian Fig Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s