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!
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