(Adapted from Thrive Market Recipe)
This is a great recipe for gluten free fig cookies that I adapted from Thrive Market’s recipe (link above).
I veganized it and reduced the sweetener. The cookies came out so good. The dough was light and tasty.
The fig filling is infused with the taste of orange, which is really refreshing. Plus the infusion of the orange reduces the need for much additional sweetener.
So, I lowered the amount that was in the original recipe and used lower glycemic Yakon Syrup to reduce the glycemic load even more.
The result was delicious!
Ingredients Needed for
Gluten Free Fig Cookies
For the filling
1 cup fresh figs, remove the stems and cut into small pieces
2 tablespoons Yakon Syrup or Agave Nectar (Yakon is lower glycemic)
Zest of 1 orange
Juice of half an orange
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
For the dough
1½ cup Flour Farm gluten-free flour blend (or GF flour of preference)
¼ cup coconut flour
¼ cup unsweetened apple sauce
½ teaspoon salt
⅓ cup Earth Balance, broken into small pieces
Instructions For Making Gluten Free Fig Cookies
For the filling
Place figs in a NutriBullet or other small blender/processor.
Pulse until the figs breakdown into a paste (only takes a few seconds).
Add remaining filling ingredients and pulse until smooth (a few more seconds).
For the dough
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
To a large bowl add gluten-free flour, coconut flour, coconut sugar, and salt.
Mix to combine well.
Add the Earth Balance and crumble it by hand into the flour mixture.
Continue crumbling until well combined with flour mix.
Add the apple sauce and work it in until a dough forms being mindful not to overwork.
Remove ball of dough from bowl and place in between two sheets of parchment paper.
Roll the dough out in between the parchment into a large rectangular shape making sure it is even in thickness all around.
Using a pizza cutter or sharp knife, cut the dough lengthwise into strips that are approximately 4”.
Place the fig filling mixture into a small ziplock bag and cut a small hole into one of the corners to make a piping bag.
Starting with the first strip of dough, carefully pipe the fig mixture down the middle of the strip. Spread the fig mixture with a knife evenly on the strip to coat it.
Repeat with remaining strips of dough.
Carefully fold the fig covered strips in half and cut into cookies by cutting the pastry strips into squares about 1½” in size.
Move the cookies onto a cookie sheet lined with parchment paper.
Bake the fig cookies for 15 to 20 minutes, or until the edges are golden.
Remove from oven and let cool slightly before handling.
Enjoy!
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