It’s hard to think of a cookie with more nostalgia baked-in as the classic, packaged fig cookies. Once prescribed by doctors as a way to improve digestion and therefore “healthy” (they thought whole grains were the cure-all in the late 1800’s), it’s now a processed dessert mostly marketed towards baby-boomers.
Introducing the Paleo Fig Newton
The concept is simple – fruit paste surrounded by a pastry. So, we thought, why couldn’t we make a paleo version?
Here’s what we came up with. They certainly were a hit with our team!
- 1 ½ cups almond flour
- ½ tsp. sea salt
- ½ T. vanilla extract
- ¼ cup ghee
- ½ cup honey
- 8 dried figs
- Juice of two lemons
- Juice of two oranges
- Soak figs in hot water until soft, puree in processor with remaining ingredients until a thick smooth paste is formed.
- Mix dough ingredients together until a sticky ball of dough is formed.
- Divide dough in half and roll out each half between two sheets of parchment paper until ¼” thick. Spread fig filling over one of the dough layers and spread evenly leaving a margin aroundthe edges to seal it. Top the filling with the other dough half and press the edges together to seal. Lift parchment carefully onto a baking sheet and bake 10-15 minutes at 350 until golden brown. Remove from oven, cool and cut into squares. Can be frozen and is a great lunchbox treat.