• Jelly Roll Cookies

    Jelly Roll Cookies

    I started out with the intention of making fig newtons, and ended up making jelly roll cookies. They’re not that much different from one another. And the reason I switched gears? I took an informal poll here regarding the pending fig newton recipe, with unusual silence, followed by “when are you making donuts again?”.

    I thought my kids liked fig newtons – I purchased the raspberry fig newtons, for the record. But it turns out they were just hungry, and didn’t have a discerning palate, as they presumably do now.

    Black Mission Figs

    In any case, I made fresh fig jam, and made a round of cookies. I ate them. They were good. And then, I did it again with my favorite fruit spread, and, ah, yes, a little better when it’s the jam you love. So, pick your favorite jelly, fruit spread, or other filling, and try these. They come out of the oven with a crunchy shell – they do soften up to be a fig newton style cookie as they cool, but you can reheat them for a few minutes at about 3oo degrees F to get the slight outer crunch back.

     
     
    Posted in Dairy-Free, Desserts, Gluten-Free, Lactose-Free, Paleo, SCD, Snacks, Vegetarian  |  15 Comments
     
     

    15 Responses to Jelly Roll Cookies

    1. Thanks so much for creating these! I love fig newtons. I have since I was a child. And they were one of the things I missed most when I went grain free. I’ll be trying these this weekend. Mmmm, figs!

    2. jamie says:

      Thank you very much for this delicious recipe. So kind of you to share.

    3. Jill says:

      I wish I lived at your house! Hope to make these soon. LOVE LOVE your blog.

    4. Erica says:

      Thanks Jill – love your blog too!!

    5. Sophie says:

      Waw!! This recipe, aka the endresult looks mighty pretty & ooh so tasty too!

      I really love all of your unique recipes. I am recently gf & lactose intolerant. I love to make & bake things, gf & dairy free too!

      I love your COOl blog!

      Many greetings from a foodie fan from Brussels, Belgium!

    6. Erica says:

      Hi Sophie. Thanks for the kind comments and for stopping by 🙂

    7. Kelsi says:

      Hi Erica:

      I love this blog! Recently started the SCD and am really appreciating all your inspiration (as is my husband – he was quite scared to say goodbye to his comfort foods!)

      Question – I am unable to source Almond Flour (and live in Canada, so cannot get the Honeywell on-line) – will coconut flour work for most recipes? I can source that easily here, so am wondering if I should go through the hassle of trying to find someone to ship it over the border…

      Thanks and keep up the good work!

    8. Erica says:

      Hi Kelsi. This page has a bunch of sources for almond flour: http://www.comfybelly.com/2009/01/the-scoop-on-almond-flour.html

      I’m pretty sure Buyalmondflour.com is Canadian-based.

      Unfortunately, almond and coconut flour behave differently, so it depends on the recipe. Sorry!

    9. Kelsi says:

      Erica – you are right, it is a Canadian site! Thank you so much. I was able to ask my local specialty food store to bring this into stock, so I am all set.

      Thank you for your help!

      P.S. Made your strawberry/rhubarb tart for Thanksgiving this weekend and it was a hit! 🙂

    10. Tracee says:

      I can’t wait to try these!!! Eddie and I were just talking about fig newtons the other day, you must have been listening!

      I love the new look, very crisp and clean.

    11. Elaine says:

      What can I replace the apple juice with if I use some other berry for a Low Carb option?

    12. Nahla says:

      I am planning on making these for my son, do you think it will make any difference if I substituted figs with strawberry? I would use your recipe for the strawberry jam.

    13. Olivia says:

      Hi!!
      Let me start by saying you have the best recipes ever! My best friend and I just made the chocolate chip scones today and they were great! I saw that you addressed another comment about coconut flour-is it really not possible to substitute? I’m not very good with experimenting but I would love to make these, and I don’t use almond flour.
      Thank you so much, and PLEASE, keep up the good work!

    Leave a Reply

    Your email address will not be published. Required fields are marked *




  • Free recipes & inspiration

     
     
     
     
  • Recent comments

    • Erica on Pumpkin Custard

      Yes, but you may need to add water to the cream to get the right consistency. Check on the container...
      Posted Nov 16, 2017
    • Erica on Wonton Meatball Soup

      I think it is :) Let me know how it goes.
      Posted Nov 16, 2017
    • Nancy on Wonton Meatball Soup

      This looks good! Am printing out the recipe right now!
      Posted Nov 16, 2017
    • Akshaya on Pumpkin Custard

      Can we use the coconut cream that comes in a container instead of refrigerating coconut milk and taking the cream...
      Posted Nov 16, 2017
    • Erica on Cream-filled Cakes and Cupcakes

      I recommend using coconut whipped cream as a substitute. You can use my recently posted recipe here: http://comfybelly.com/2017/11/pumpkin-custard-2
      Posted Nov 15, 2017
    • Erica on Cream-filled Cakes and Cupcakes

      Yes, or at least soften it. I'll add that to the recipe. This is an old recipe, so not as...
      Posted Nov 15, 2017
     
     
  • Sources & tips

     
     
  • Measurement equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
     
     
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
     
     
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
     
     
  • By recipe

     
     
  • By ingredient

     
     
  • Cookbooks

    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
     
     
  •  target=
     
     
     
     
  • Recently