One of my favorite cookies as a kid were fig newtons. I love figs, and I cook with them a lot. So, when I was thinking of cookie ideas I thought of thumbprints. I love baking them around the holidays, but I wanted something different than the usual raspberry or apricot thumbprint cookies. One day when I was at Trader Joe’s I discovered their fig butter. I was so excited, and I bought it. I liked it, but it was too sweet for me. Since I cut processed sugar from my diet, I discovered most ready made products are too sweet for me. Soon, I discovered how easy and fun making my own fig jam was. So, the idea of my beloved fig newtons was born. This recipe was adapted from Oh She Glows, Raspberry Almond Thumbprint recipe.
1 1/3 cup almond flour
¼ cup coconut flour
1 teaspoon baking powder
2 Tablespoons flax meal (ground flax seeds)
1 teaspoon salt
½ cup almond butter
¼ cup agave syrup
1 teaspoon vanilla extract
1 tablespoon orange zest
5-6 tablespoons fig vanilla jam
1/3 cup shredded coconut
Fig vanilla jam ingredients:
4 cups dried figs, chopped
½ cup coconut sugar
2 vanilla pods scraped, or 2 teaspoons vanilla extract
1 tablespoon arrowroot starch
1-1/2 cup water
¼ cup lemon juice
1 tablespoon lemon zest
Combine figs, lemon juice, sugar, water, and lemon zest in a medium saucepan on medium high heat.
Bring to a boil.
Reduce heat cover and simmer for 20-25 minutes on low to thicken.
Blend with immersion blender or in a food processor.
Blend until it is smooth. I like a little texture, pieces of figs in it. But, the consistency is up to you.
Preheat oven to 400 degrees , and line a sheet pan with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle of attachment or in a medium mixing bowl: add almond flour, coconut flour, baking powder, flax meal, and salt. Whisk and set aside.
In a small bowl: mix almond butter, agave, and vanilla extract. Set aside.
Add the liquid mixture to the dry mixture and mix until combined.
Sprinkle a working surface with gluten free, all purpose flour. Knead dough, and wrap with plastic wrap. Chill for 30 minutes.
Shape dough into balls about one tablespoon.
If dough is sticky, put in the fridge for about 10-15 minutes until firm.
Roll balls in the shredded coconut.
Place balls on lined sheet pan about 2 inches apart.
Press the middle of the balls with your thumb into a small well.
Add one teaspoon of jam.
Bake for 10-12 minutes. I baked mine for 11 minutes, and they were perfect.
Take out of the oven and cool for five minutes, and then place on cooling rack to finish cooling completely.
You can substitute any jam or marmalade.