Tender, jam-filled cookies make the perfect after-school treat. The dough comes together with three types of gluten-free flour—almond, coconut, and tapioca—and is then wrapped around a sweet purée of figs, bright orange zest, and warm spices. All you need is a tall glass of your favorite milk.
Yield: 15 to 18 cookies
Active Time: 25 minutes
Total Time: 45 minutes
For the filling
1 cup Thrive Market Organic Black Mission Figs, stems removed and chopped
2 tablespoons honey
Zest of 1 orange
Juice of half an orange
2 tablespoons coconut sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
⅛ teaspoon ground nutmeg
Make the filling
Add figs to a food processor and run for 10 seconds. Add remaining ingredients and pulse until smooth.
Make the dough
Preheat oven to 350 degrees. Line a sheet tray with parchment paper.
In a food processor, add almond flour, tapioca flour, coconut flour, coconut sugar, and salt. Pulse until fully combined. Add butter and yolk, then process until fully mixed and dough is crumbly, about 10 to 15 seconds. Dump onto a lightly-floured work surface, then gather dough into a disc and cut in half.
Place 1 dough round in between 2 pieces of wax paper and flatten gently with your hand. Roll dough into a 5- x 11-inch rectangle. Remove top wax paper and spread half of fig mixture in a thin layer down the center of the dough, about 2 inches wide and the length of the dough. Using the wax paper, gently fold one side of the long length over the filling. Repeat with the other side. Gently place log on sheet pan and repeat with remaining dough.
Bake for 15 to 20 minutes, or until log is golden around the edges. Let cool until easy to handle. Cut log into 1 ½-inch cookies and cool completely before eating.
Recipe by: Angela Gaines
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