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Author Notes: Recreating an old favorite, but without gluten, dairy or unrefined sugars. Gooey centers in a soft and chewy cookie, these are our family's go-to! —Aimee Brierley
Makes 20-30 cookies
- 4 cups figs, dried
- 1 cup date paste (pureed dates)
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/4 cup water
- 2 eggs
- 1 1/2 cups cashews, raw
- 1 1/2 cups plantain flour
- 1/4 c + 3 T coconut flour
- 1/4 c + 2 T date paste (pureed dates)
- 3 tablespoons coconut oil, melted
- 3/4 teaspoon sea salt
- Preheat oven to 350 degrees Fahrenheit.
- In a large saute pan, add the figs, maple syrup, lemon juice and water, and simmer for 20 minutes or so, until the water has evaporated and the figs are soft. Combine with the 1 cup of date paste and puree until smooth.
- Meanwhile, in a food processor, pulse the eggs, cashews, date paste, coconut oil and sea salt until very smooth and creamy. Once smooth, add in the flours and pulse until a dough forms. Separate the dough into 4 pieces.
- Roll out the dough to ¼” thick between 2 sheets of parchment. Roll each section of dough into a large square and place about ¼ c-½ c of filling for each “cookie roll.” Spread the filling vertically and fold the dough over, press down firmly on the outside ends, and cut into 1” cookies.
- Bake for 15-17 minutes on a baking sheet lined with parchment until golden brown.
- This recipe was entered in the contest for Your Best Recipe with Bananas or Plantains