If you like Fig Newtons, you’ll love these prettier (and healthier!) pinwheel cookies with a sweet, jammy fig filling.
These fig pinwheels are naturally gluten-free, made with almond flour instead of regular flour. We also cut back on sugar by using just a touch of raw honey, and letting the pomegranate-soaked figs create a naturally sweet filling.
It may take a few hours to make these cookies, but you’ll only need a few ingredients and about 25 minutes of hands-on time. Trust us, it’s worth the small amount of extra effort!
Start by making the filling. Rehydrate dried black mission figs by soaking them in pure pomegranate juice for at least an hour. If you want to plan ahead, do this step the day before baking and let your figs soak overnight!
Once they’re reconstituted a bit, heat the figs (with the pomegranate juice) on the stovetop until soft, then blend in a food processer until thick and jammy.
Next, make the cookie dough: Combine the dry ingredients in one bowl and the wet in another. Add the wet to dry and beat until well combined. Pour in the melted coconut oil and mix until a dough forms. Freeze the dough for 20-30 minutes so it’s easy to roll out!
Once the dough is firm but still pliable, roll it out between two sheets of parchment paper. Spread the fig filling over the top, then roll into a long tube. Chill the dough in the refrigerator for 1-2 hours, or overnight if you wish. Don’t skip this step—it'll help with even slicing.
Use a sharp knife to slice the cookies into ½-inch thick pinwheels. Bake until light golden brown, and enjoy!
Tip: For a more festive cookie flavor, add a bit of orange zest, nutmeg, and/or cardamom to the dry ingredients before mixing up the dough.
