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Healthier Fig Square Cookies

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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

Storage: Place the cookies in an airtight container and store in the refrigerator for up to 10 days.