We can all remember the childhood favorite: The Fig Newton. Deliciousness and nostalgia aside, when you read the list of ingredients, you quickly learn this fig-filled cookie is also filled with ingredients that could be harmful to your health (such as refined sugar/sweeteners, manufactured fats, additives and preservatives):
INGREDIENTS: FIGS, WHOLE GRAIN WHEAT FLOUR, SUGAR, UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID, CORN SYRUP, INVERT SUGAR, CANOLA OIL, PALM OIL, SALT, BAKING SODA, CALCIUM LACTATE, MALIC ACID, SOY LECITHIN, SODIUM BENZOATE AND SULFUR DIOXIDE (SULFITES) ADDED TO PRESERVE FRESHNESS, ARTIFICIAL FLAVOR. BAR CONTAINS: WHEAT, SOY.
Not to mention that two cookies have 12g of sugar – that is half of what should be your daily intake!
While making your own may be less convenient, think of it as an investment. Not to mention they are fun to make, especially if you have kids who want to partake (but hey, we are all kids at heart, so they can be enjoyed by all ages). Time to whip out your rolling pin!
Healthier Fig Square Cookies
Ingredients
For the filling
- 2 cups dried figs
- 3-4 cups boiling water
- ½ teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- pinch sea salt
For the crust
- 1 flax egg (1 tablespoon ground flax + 2 tablespoons water)
- 1 cup almond flour
- ¼ cup tapioca flour
- 2 tablespoons coconut flour
- 2 tablespoon coconut sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 3 tablespoons unsweetened applesauce
- 3-4 tablespoons melted coconut oil (add 3, and if dough is too dry once mixed, add an extra)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Place the dried figs in a small bowl and cover with the boiling water. Soak for 10 minutes until soft.
- In a medium bowl, prepare the flax egg for the crust by whisking together the ground flax and water. Set aside for at least 10 minutes.
- In a large bowl or stand mixer, mix the almond flour, tapioca flour, coconut flour, coconut sugar, cinnamon, baking powder, baking soda, and salt. Stir to blend.
- To the bowl with the flax egg, add the applesauce and coconut oil. Whisk until mixed.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a dough is formed. Gather the dough into a ball and wrap in plastic wrap. Refrigerate for 20 minutes.
- Meanwhile, drain the figs. Drain the figs and roughly chop. Transfer them to a food processor. Add the vanilla, cinnamon, and salt. Blend until a sticky paste is formed, about 20 to 30 seconds, scraping down the sides of the food processor as you need to.
- Divide the ball of dough in half and form two smaller balls of dough. Place one ball of dough between two sheets of parchment paper. Using a rolling pin, roll the dough until ¼-inch thick. Peel away the top piece of parchment paper, and using a wetted spatula, spread the fig paste mixture on top until an even layer.
- Place the second ball of dough between two sheets of parchment paper, and roll out until roughly the same size. Remove one piece of parchment, carefully flip the dough on top of the fig filling, and peel away the remaining parchment paper.
- Use a greased pizza cutter or greased knife and slice into 1½ to 2-inch cookies. Using a greased spatula, carefully place the cookies on the baking sheets (about 1 to 2 inches apart). Bake for 10 minutes. Flip the cookies and bake another 5 to 7 minutes until crust is golden brown and slightly firm to the touch. Allow the cookies to cool slightly on the baking sheet, about 10 minutes, before transferring them to a wire rack to cool completely, at least 1 hour.
Notes
To make a bigger batch of two-ingredient fig jam, see below!
Two-Ingredient Fig Jam
Ingredients
- 3-4 cups dried figs
- 6 cups boiling water (or enough to cover)
- 1 teaspoon vanilla extract
Instructions
- Drain the figs and roughly chop.
- Transfer them to a food processor, add the vanilla, and blend until a sticky paste is formed, about 20 to 30 seconds, scraping down the sides of the food processor as needed.
- Transfer to an air-tight container and store in the fridge for up to 2 weeks.
