I think I was one of the strangest children alive, as my favorite childhood meals and snacks included Grape Nuts and Fig Newtons. All about that fiber at a young age I suppose? These aren’t an exact replica for fig newtons, but they’re warming, satisfying, and filling. I won’t say they’re an exact taste replica. Instead, it’s like fig jam being hugged by two oatmeal cookies.
- 1 cup oat flour (1 cup oats ground into a fine flour)
- 1 cup almond flour
- 1/4 tsp cinnamon
- few shakes nutmeg (~1/16 tsp)
- Pinch of sea salt
- 1/4 tsp baking soda
- 1/4 cup coconut sugar
- 2 flax eggs (2 tbsp ground flax seed + 5 tbsp water – stir vigorously for ~30 seconds until slurry forms. let sit for an additional 5 minutes.)
- 1/4 tsp vanilla extract
- 1/4 cup coconut oil (melted)
- 1/2 cup fig jam
Get after it
- Combine dry ingredients in one bowl (oat flour, almond flour, cinnamon, nutmeg, sea salt, baking soda, coconut sugar) , wet in another (eggs, vanilla extract, coconut oil) (NOT fig jam). Combine wet with dry until dough forms. Divide dough in half.
- Preheat oven to 350F. Line square 8×8 pan (though honestly whatever shape you use is fine), with parchment paper. Roll out dough on parchment paper and place it in the bottom of the pan, on top of parchment paper. It should be an even layer.
- Spread 1/2 cup fig jam evenly on top.
- Prior to placing the second half of dough on top, roll it out so that you can easily place it on top of the fig jam. If you don’t, it’s very difficult to spread and flatten over the fig jam. Pat it down.
- Bake for 20 minutes. Let cool thoroughly prior to slicing, ~20 minutes. Store in refrigerator.