figgy jam cookies

Hello + welcome to our little corner of the internet! We are two girls who love to bake and cook (heathily), thrift, paint, and create lovely things. You'll find curated recipes, projects and snippets into our lives as we journey together as friends into life after college. You'll soon find out more about us, but in the meantime, Lena wanted to share the most delectable, gluten-free recipe with you today!These are the perfect gluten-free fig cookies for Valentines Day, but seeing as we've missed that by two months, these would still be the perfect heart-felt baked goods to surprise your loved ones with any other day (like today!). These cookies are amazing - crunchy outside, chewy inside, bite-sized, and fun! Let's just say that each bite brings us back to our days long past, of snacking on fig newtons at recess. So feel free to shower that special someone right now with some sweet love. Le sigh -- happy heart fig cookies lovelies. Recipe

adapted from Pastry Affair 

prep time: 30 min     

Almond chai spiced cookies//makes about 30-40 cookies

1 cup roasted almonds 

2-1/2 cups oat flour

1-1/2 cups almond flour/meal

1 tbsp ground flaxmeal 

1/2 tsp salt

1/2 tsp baking powder

2 tbsp coconut oil, melted

4 tbsp butter, melted

1 egg

1 tsp vanilla extract

1/3 cup honey

2/3 cup brown sugar

1 tsp cinnamon

1/2 tsp cardamom

1/2 tsp ginger

1/2 tsp cloves

1/4 cup powdered sugar for garnish

Directions

Grind the roasted almonds in a food processor. Then add in the melted coconut oil, butter, vanilla extract, honey, egg, and brown sugar. In a separate bowl, combine oat and almond flours, flaxmeal, spices, and baking powder. Add the dry ingredients into the wet ingredients in a mixing bowl or food processor until it forms a dough. Wrap and refrigerate the dough until it firms, about 30 minutes.

Preheat oven to 350'.

Roll out the dough thinly on a lightly floured surface and then use desired cookie cutters to make shapes for a suitable occassion. Bake cookies on parchment paper for 8 minutes, or until the edges are slightly browned. Remove from the oven and let cool before filling/sandwiching cookies. With a sieve, gently garnish the tops of the cookie sandwiches (optional).

Dried fig jam//makes around 8 oz.

4 cups dried figs

20 tbsp water

2 tbsp honey

2 tbsp brown sugar

pinch of salt

Directions

In a food processor, process together the dried figs with the honey, brown sugar, and salt. Then 1 tbsp at a time, add the water until a desired consistency (thick jam) is reached. Use a butter knife to spread the fig jam on the underside of the cooled cookies and sandwich it with another cookie.

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Love, wild pear