- 2 cups (10 ounces) dried black mission figs, stems removed
- ⅓ cup tahini (ground sesame seeds)
- 1 tablespoon water
- 2 teaspoons ground cinnamon
- 1½ cups whole wheat flour
- 1 cup almond flour or almond meal
- ½ cup sesame seeds
- ½ teaspoon fine sea salt
- ⅓ cup coconut oil
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the filling: In a food processor, combine the figs, tahini, water, and cinnamon and puree until smooth, stopping as needed to scrape down the sides and underneath the blade.
- To make the dough: In a large bowl, whisk together the whole wheat flour, almond flour or meal, sesame seeds, and salt.
- Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and vanilla. Pour over the flour mixture and mix until a dough forms.
- To form the cookies: Divide the dough into 3 balls. Roll each ball out on a lightly floured work surface to create three 12 x 4-inch rectangles (use your hands to shape while rolling).
- Divide the fig jam into thirds, shape into 1-inch wide logs, and place centered on each piece of dough. Fold the edges of the dough over the figs to overlap slightly in the middle and press gently to seal (use your fingers to smooth out any cracks).
- Gently roll the tops of each log to slightly flatten. Slice each log into 8 cookies and bake until lightly golden, 15 to 20 minutes. Transfer to a rack to cool.
This recipe is excerpted with permission from Run Fast. Eat Slow., by Shalane Flanagan and Elyse Kopecky, Rodale Books copyright © 2016