Gluten free fig cookies

1 Cup Bob's Red Mill Almond Flour
0.5 cup Millet Flour
100 gram Oatmeal
0.5 serving Dates (Sun Date California Pitted; 5-6 dates)
280 grams Figs, dried (1 package Lino’s string figs)
2 fl oz Orange Juice
0.3 cup Honey
2 large Egg, fresh
2 tbsp Coconut Oil melted

1. Add the eggs, coconut oil, honey , and vanilla extract to a bowl. Mix well. Add the almond flour, millet flour and oatmeal . Blend again until completely combined. Place in the refrigerator to chill until the figs are ready. 2. Place the figs, dates, and orange juice to a small saucepan over medium-low heat. Simmer for 10-12 minutes until the figs are soft and the juice is slightly reduced. Place the mixture into a blender or food processor. Blend until smooth. 3. Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and place onto a sheet of parchment paper. Cover with another sheet of parchment paper and roll out the dough into a long thin rectangle, about 1/4-inch thick. 4. Spread the fig filling across the middle of the rectangle. Use the parchment paper to fold the bottom third of the dough over the top of the fig filling. Peel back the paper and repeat with the top third of the dough, forming a long log. Bake for 18 minutes. Serving Size: 12 large cookies

Number of Servings: 16

Recipe submitted by SparkPeople user JULIA_RUN2SMILE.