These fig newtons will bring you right back to elementary school; when life was simple and cookies were tasty. Plus, these cookies have a nutty soft dough that is packed with a homemade fig and blueberry preserves and they're completely oil-free.
Blueberry Fig Newtons [Vegan, Gluten-Free]
For the Dry Ingredients:
- 2 1/2 cups blanched almond flour
- 1/2 cup buckwheat flour
- 1/4 cup brown rice flour
For the Wet Ingredients:
- 1/4 cup cashew butter
- 1 tablespoon flax meal
- 10 Medjool dates, pitted
- 1/2 cup water
- 1/2 tablespoon pure vanilla extract
For the Filling:
- 1 cup dried figs
- 1/2 cup frozen blueberries (organic or wild)
- 1 cup unsweetened dried blueberries
- 1 tablespoon fresh lemon juice
- Remove the stems from all the figs. Dried figs often still have their stems intact so be sure to do this before you get started.
- Roughly chop the figs and place them and the remaining filling ingredients in a food processor. Process them into a thick paste. Set this aside.
- Combine the dry ingredients for the dough in a mixing bowl.
- Place the wet ingredients for the dough in a blender and blend them until they're smooth. Add the wet ingredients to the dry and mix them well.
- Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate it for about 30 minutes. Preheat the oven to 350°F.
- Divide the dough into four equal portions. Roll each portion out, between two sheets of wax paper or parchment, into a 10x5-inch rectangle.
- Spread 1/4 of the filling onto one side of each rectangle and gently fold the empty side over on top of the filling side, mending the seams and shaping the dough so that the rectangles are even.
- Bake this on a parchment lined tray for 25-30 minutes until the edges are golden brown.
- Let them cool a little and before you slice them into bars around 2 inches long.