Fig Newtons, Grain & Sugar Free

10 Jan



6 cups blanched almond flour
2/3 cup coconut oil, melted
6 eggs
1 tsp baking powder
1 tsp vanilla extract
1/2 cup steviva blendFILLING
2 cups dried figs (or one 283 gram package)
1/2 cup grape juice
1 tbsp steviva blend


Combine filling ingredients and allow to soak for at least one hour (preferably several hours). Run through a blender or food processor and puree.Combine all cookie ingredients. Line a 12 x 17″ rimmed cookie sheet with parchment paper. Evenly spread 1/2 of cookie dough on sheet. (I used a butter knife and spread it like peanut butter on bread)
Chill the pan in the freezer until some what firm. 20 minutes or so…
Spread fig filling over the cookie dough. Freeze until very firm. At least an hour.
Spread remaining cookie dough over the filling. Butter knife method seemed to work best.

Bake in a 350 degree oven for approximately 35 – 40 minutes. Cool and cut into squares. Will freeze fairly well, but you will want to seperate layers with waxed paper.

Makes 64 cookies.
Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving

Calories: 103.4

Total Fat: 8.0 g
Cholesterol: 17.3 mg
Sodium: 7.0 mg
Total Carbs: 5.7 g
Dietary Fiber: 1.6 g
Protein: 3.0 g

One Response to “Fig Newtons, Grain & Sugar Free”

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