Sugar-free Fig & Oat Cookies

Sugar-free Fig & Oat Cookies

By Chef Katie Mae
 
Makes 12 cookies | Ready in 50 minutes | Stores 1 week in fridge
 

FOR THE DOUGH

• 2 cups rolled oats (or oat flour)
• 1 cup pecans
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• 1½ tablespoons flax seed, ground
• 3 tablespoons unsweetened grape juice
• 4 oz applesauce, unsweetened

FOR THE FILLING

• 15 mission figs, soaked in hot water for 20 minutes
• ½ cup 100% grape juice
• 1 tablespoon lemon juice

DIRECTIONS

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Set the paper aside, it will be needed again.
2. Add oats, pecans, baking powder and cinnamon to a food processor. Process until the oats and pecans are as fine as you can get them.
3. In a small bowl, whisk together the ground flaxseed and grape juice until it becomes gelatinous.
4. Add applesauce and flax mixture to the food processor. Process until the dough has an even consistency. Transfer it to a bowl, using your hands to divide and shape the dough into 3 balls.
5. In a mini blender, puree figs, grape juice, and lemon juice into a thick fig jam.
6. Lay a piece of parchment paper out on a clean counter or large cutting board. Take 1/3 of the dough and use a rolling pin to roll it into a large rectangle (about 4 by 8 inches, less than a ¼ inch thick). Spread 1/3 of the fig filling down half the long side of the rectangle, leaving ½ inch space empty along the outside of the fig spread where the dough will come together.
7. Taking the bottom piece of parchment, slowly fold the dough in half along the long side and lightly press the outside edges together so that they adhere. If the dough cracks, place the parchment paper over it and rub/smooth the cracks out with the tips of your fingers. With a large spatula, transfer the filled bar to the baking sheet lined with parchment paper.
8. Repeat steps 5 and 6, twice more with the rest of the dough and filling.
9. Bake the bars for 15 minutes. Then move to the top shelf and bake for 5 more minutes. Remove them from the oven and let cool for 10 minutes before cutting. Cut each bar into 4 cookies.