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Fig Newtons are one of my favorite cookies in the entire world! The soft, golden biscuit combined with that chewy, gooey fig filling is so satisfying to the sweet tooth! They’re unique from many other cookies due to the aspect that they are marketed around their fruit-based focus. This leads many cookie lovers to believe that they are healthier for you than other cookies on the shelves. While they may be considered a “healthier option,” this does not necessarily mean these treats are actually “healthy.”
Unfortunately, fig cookies found on the shelves of the grocery store are still processed, and those fig preserves we love so much are still made with preservatives and refined sugars. This isn’t good for the heart, the digestive system, or the waistline. Remember, if a product is labeled as having “real fruit” has a shelf life, it’s probably not quite real, and probably not quite beneficial to your health.
Living a healthy, clean lifestyle doesn’t mean giving up your favorite desserts. It just means you have to tailor them to your healthy habits! I decided recently that in order to enjoy and these delicious fig cookies in my life, I’d have to create a homemade, healthy, clean version in the Fit Soul and Spice kitchen. Before I knew it, they were coming out of the oven, freshly baked and perfectly golden. Then, before I knew it again, the first batch was gone! That’s always a good sign.
Today, I’m sharing with readers my Fit Soul and Spice Fresh Fig Cookies, made with real figs. They’re gluten free, dairy free, natural, and beneficial to your health! Next time your cookie craving strikes, whip up a batch of today’s delicious recipe.
FSS Fresh Fig Cookies
Makes about 15 Squares
1 dozen fresh figs (cut stems, wash, and lay flat to dry)
½ cup coconut palm sugar
½ cup almond milk
1 tablespoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon honey
1 cup gluten free oat flour
1 cup gluten free baking powder
1 teaspoon baking powder
1/2 cup coconut palm sugar
Dash of cinnamon
¾ tablespoon pure vanilla extract
8 tablespoons organic coconut oil, melted over medium heat
Preheat Oven to 325
1. Add fresh figs, coconut palm sugar, almond milk, and ½ tablespoon pure vanilla extract to a blender.
2. Blend until smoothly combined.
3. Scoop contents into a large sauté pan, and bring to low-medium heat.
4. Stir very frequently for about 10 minutes, reducing the mixture so it gains a thicker consistency.
5. After 10 minutes, add ½ tablespoon pure vanilla extract, cinnamon, and honey.
6. Continue to stir for 10 more minutes. Remove from pan and place aside to reach room temperature.
1. Add all dry ingredients to a mixer or blender. Mix or blend on low until combined.
2. Add vanilla, egg, and melted coconut oil to mixer or blender. Mix or blend on low until combined.
3. Once dough has formed into a sticky ball, remove contents onto a cookie sheet covered with oven safe parchment paper.
1. Roll out biscuit dough on an oven safe parchment paper covered cookie sheet until it is about 1/3 inch thick. Make sure it is an even rectangle so it can be folded over later.
2. Using a spatula, spread fig filling evenly over dough, leaving about a ½ inch of space on all sides, as if you were coating a pizza with sauce.
3. Once dough is evenly coated, lift one vertical side of your parchment paper, and carefully fold it over the other side, folding the dough in half.
4. Seal the other side using the ½ inch of space in order to avoid any filling dripping out during baking.
5. Carefully peel back parchment paper from top layer.
6. Cut cookies into 2×2 squares, and lift each FSS Fresh Fig Cookie with a spatula onto a second cookie sheet covered with oven safe parchment paper.
7. Bake on 325 for 20 minutes. Allow to cool, and enjoy!!
Stay healthy, stay sweet! Be well.