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 do now.
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.
Fig Cookies {almond flour}
Ingredients
Fig Jam
- 1 cup apple juice
- ¼ cup honey
- 8 figs Black Mission figs or other
Dough
- 3 cups blanched almond flour
- ½ teaspoon salt
- 4 tablespoons butter or coconut oil
- 1 large egg
- ¼ cup honey
- 1 tablespoon vanilla
Instructions
- To make the fig jam, cut the small stems off the figs (leave the skin on) and place them, with the other ingredients, in a saucepan. Bring it to a boil, and then simmer for about an hour, or until the figs are soft enough to be spread. Cool and place in a food processor or blender until it is smooth.
- Preheat the oven to 350 degrees F.
- For the dough, blend all the ingredients well. I just put it all in a food processor and give it a whirl for a few seconds until a ball of dough forms. You can also do this by hand.
- Separate the dough into 2 balls and chill for a bit.
- Take a ball of dough and place it on the non-stick baking mat (or parchment paper) you'll be using to bake on.
- Place a piece of parchment paper on top of the ball (or other non-stick sheet) and roll the dough out to form a layer of about 12 inches by 4 inches and about ½ inch in thickness (about 12" x 4" x ½").
- Spread the jam the long way on half of the rolled dough. Now use the non-stick mat to roll the cookie dough over the long way. Press the dough at the ends to sell it.
- Repeat for the second ball of dough.
- Bake the jelly rolls for 15 minutes, or until they are browned on the sides and top.
- Cool and enjoy!
Nutrition
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!
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.
Erica says
You can use any jam really, so yes the strawberry jam is a great sub.
Elaine says
What can I replace the apple juice with if I use some other berry for a Low Carb option?
Erica says
I guess water and your sweetener of choice would work.
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.
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! 🙂
Erica says
Hi Kelsi. This page has a bunch of sources for almond flour: https://comfybelly.wpengine.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!
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!
Erica says
Hi Sophie. Thanks for the kind comments and for stopping by 🙂
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!
Erica says
Thanks Jill - love your blog too!!
Jill says
I wish I lived at your house! Hope to make these soon. LOVE LOVE your blog.
jamie says
Thank you very much for this delicious recipe. So kind of you to share.
Christy Tealsey says
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!