Move over, Caveman Chocolate Chunk Cookies, a new cookie favorite has arrived! Fig Keuilians taste very much like Fig Newtons, minus the grain and sugar. I dare you to eat just one!
For the Cookies:
- 4 cups almond meal
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ cup coconut oil
- ½ cup raw honey
- 2 omega-3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 12 oz dried black figs
- 1 cup cranberry juice, unsweetened
- 1 Tablespoon raw honey
- Cut the stems off the figs, and allow them to soak in the cranberry juice for at least an hour.
- Pour ½ cup of the cranberry juice into a saucepan with the figs. Over low heat cook until figs become soft, stirring often.
- Transfer to the food processor, add the tablespoon of honey and mix until well combined. Set aside.
- In a large bowl combine the almond meal, baking soda and salt. Mix well.
- Over low heat, in small saucepan, gently melt coconut oil and honey. Add to dry ingredients. Add eggs and mix well. Add vanilla and almond extracts. Mix until fully incorporated.
- Preheat oven to 375 degrees F. Grease baking sheets with coconut oil.
- Place the cookie dough in the freezer for about 30 minutes. Remove from freezer and roll the dough out between two sheets of wax paper to a ¼ inch thickness. Spread the fig filling evenly over the dough. Carefully roll the cookie dough into a log. Place cookie dough log in the freezer for 15 minutes.
- Slice the log into ½ inch thick pieces, and bake for 10 minutes or until golden.
Calories: 157 Fat: 12 Carbohydrates: 10 Sugar: 7 Sodium: 200 Fiber: 3 Protein: 4
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