Fig Cookies

Name: Fig Cookies
Cuisine: Italian
Ingredients: Grated zest of 2 fresh oranges; ½ teaspoon pure vanilla extract; 2½ cups sprouted whole wheat or whole wheat pastry flour; 2½ cups sprouted whole wheat or whole wheat pastry flour; 2 cups dried figs, coarsely chopped; ⅓ cup coconut sugar; 7 tablespoons extra virgin olive oil; Generous pinch cinnamon; Generous pinch sea salt; ½ teaspoon baking powder; 1 teaspoon pure vanilla extract; ⅔ cup coconut sugar; 2 tablespoons spring or filtered water; 2 tablespoons spring or filtered water; 1 recipe egg replacer (I like Bob’s Red Mill); 1 recipe egg replacer (I like Bob’s Red Mill)

Cuccidati

Preparation info

45–50
Cookies

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

These little spiral cookies are so lovely. A bit of work, but soooooo worth it in the end. They soften as they cool, which is odd, but they become richer and yummier the next day. So be patient.

Ingredients

Fig filling

2 cups dried figs, coarsely chopped
⅓ cup coconut sugar
Grated zest of

Europe
Italy
Cookies
Vegetarian

Method

Make the fig filling

Place the figs, coconut sugar, and orange zest in a saucepan and scantily cover the mixture with cold water. Bring to a boil, reduce heat to low, and simmer for 30 minutes or until the figs are soft. Remove from heat and stir in vanilla. Transfer to a food processor and puree until smooth-ish.