Ingredients:
Filling-
1 cup organic figs ( no sugar added)
1/2 cup fresh squeezed organic orange juice
1 tsp vanilla extract
1/4 tsp organic orange zest
1 organic pear pureed (save 1/4 cup for cookie dough)
juice of one lime
pinch of salt
Cookie Dough-
2 cups organic sprouted spelt flour
6 tbs vegan butter (I used Earth's Balance soy free)
1/4 cup organic pear puree
1 tsp vanilla extract
1/4 tsp salt
Directions:
Filling:
Cut out hard stem from each fig. Chop in halves and place in high speed blender along with the rest of the filling ingredients. Blend until everything is well assimilated. Place fig paste in bowl and divide into 3 or 4 portions and set aside.
Cookie dough:
Preheat your oven to 380 F. Line a large baking tray (or a few smaller ones) with parchment paper.
Mix butter and flour with a fork until crumbly. Add the rest of the dough ingredients and mix to form a dough. Use hand to finish kneading dough (about a minute). Divide the dough into even-sized three or 4 balls. Place one ball of dough between two sheets of parchment paper and roll into a long rectangle about 12" x 5" or 6" x 3" if 4 balls. If the rectangle has messy edges just trim of or leave as is. Remove the top layer of parchment paper and spoon 1/3 or 1/4 of the fig paste down the center of the cookie dough in a line going lengthwise. From the bottom, lift the sheet of parchment paper that’s under the cookie dough to help fold the bottom edge of the cookie dough up over the fig filling. Then use the same method to fold the top edge of the cookie dough down overlapping the bottom edge so that the fig filling is wrapped completely with the dough (you can check Youtube videos on how to do that). Use the parchment paper to flip the cookie roll over so the seam is on the bottom. Use a sharp knife to cut the roll into cookies about 2″ long or however short or longer you want.
Place the cookies on the prepared baking sheet and bake for 20 minutes. Remove from the oven and let cool on pan and voila! Enjoy!
*Note: Cookies will be a little crisp when first baked, but once placed in airtight container overnight it will soften to chewy, cakey consistency.
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