Figgy Swirl Cookies are an AIP/Paleo version of those fig cookies we knew as children, just a little fancier. They are soooo yummy!Jump to Recipe
This week, I am celebrating my blog-a-versary. 🎉🥳🎉 You and I have been sharing these recipes for two years now. Last year, I shared the recipe for Black Forest Cake as a way to celebrate. This year, I’m sharing another special something – Figgy Swirl Cookies! In fact, I’ve been saving this recipe for just this occasion.
So what are they?
When I was growing up, Fig Newtons were a huge treat. I loved them! I didn’t know that I was eating fruit. I just tasted “cookie.” (Wouldn’t it be great to bottle that taste…?) I wanted to create something similar, but without any unpleasant chemicals, preservatives, yadda-yadda. This is what sprang from that creative space in my brain.
Baking with AIP ingredients
I hold my breath a little every time I share with you an AIP baking recipe. The ingredients are “fussy,” and if we live in different climates, the result you get may be different than mine. I’m measuring the cassava flour with the spoon-level-pour method, and I only use Otto’s Cassava Flour . If you use this method and flour, we have a better chance of getting the same cookie to come out of the oven.
Roll cookie cutting method
For best results, use baker’s twine or plain, unflavored, unwaxed dental floss to cut these cookies from the roll as shown in the photo. (I’ll explain how to do that in the recipe.) You could cut them with a knife, but they will squish and be misshapen. Cutting with twine ensures that your cookies will be round.
As I celebrate my second year of blogging, I have so much gratitude for you. Thank you for coming on this journey with me. Thank you for reading these recipes, trying them, and making them part of your healing. It is an honor to be here with you.
Happy blog-a-versary to us, friend!
Figgy Swirl CookiesCourse: DessertCuisine: AIP, PaleoDifficulty: Medium
Figgy Swirl Cookies are an AIP/Paleo version of those fig cookies we knew as children, just a little fancier. They are soooo yummy!
- Preheat oven to 350 degrees F. In a large mixing bowl, cream the shortening.
- Add 2 tablespoons honey, vanilla and orange zest. Cream again.
- In a small bowl, sprinkle gelatin over 1 tablespoon warm water. Mix gently. Add 2 tablespoons hot water and whisk vigorously. Add immediately to the shortening mixture, and cream it all together.
- In a separate bowl, mix flour, baking soda, cream of tartar and salt. Add this mixture to the shortening and stir to form a dough. At this point, your dough should not be sticky to the touch. If the dough is too wet, add more flour, tablespoon at a time, until you get a dough that will stick well to itself, but not to you!
- In a mini food processor or blender, whirl figs, 1 tablespoon honey, and orange juice until it is a paste.
- On a piece of parchment paper, press the dough into a 5″ X 7″ rectangle with your hands. Spread fig mixture onto dough, leaving a 1/4″ edge. Carefully roll dough lengthwise. (If cracks appear, and they probably will, don’t fret. Gently roll the log a bit. This helps seal the cracks.)
- Slide a length of baker’s twine or unflavored, unwaxed dental floss under the log 1/2″ from the top. Cross the twine, then pull the ends. This will cut off cookies without smashing the log. (See photo above in blog.)
- Place cookie on parchment-lined cookie sheet. Repeat at the next 1/2″ until all cookies are on the sheet. Bake for 10 minutes. Store in an airtight container.
- * Since I’m not measuring by weight, your results may be different. You may need more or less flour. See instructions.
- **For elimination phase of AIP, choose dried figs without any sunflower oil, etc. I was able to find just plain dried figs at Whole Foods.
- Makes baker’s dozen. 🙂
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