• 1 cup dried black mission figs
  • ½ cup pure pomegranate juice 
  • 3 cups almond flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 2 eggs
  • ½ cup raw honey
  • 1 tsp pure vanilla extract
  • ½ cup coconut oil (melted)
  1. Add the figs to a small saucepan with the pomegranate juice. Let it sit off the heat for one hour.
  2. Place the saucepan over medium-low heat and cook for about 8 minutes, until the figs are soft. Add to a food processor and blend until it reaches a jam-like texture. Set aside.
  3. In a medium-sized bowl, combine the almond flour, baking soda, and cinnamon. In a small bowl, beat the eggs, honey, and vanilla until smooth. Add the wet ingredients into the dry and beat until well combined.
  4. Pour the melted coconut into the batter and mix until incorporated. Shape the dough loosely into a ball and cover with plastic wrap. Freeze for 20-30 minutes so it’s easy to roll out.
  5. Preheat the oven to 375°F. Roll out the cookie dough between two sheets of parchment paper into a rectangular shape, until it’s about ¼-inch thick.
  6. Spread the fig filling evenly over the cookie dough. Starting with the long side, roll the dough up into a long tube. Chill the dough in the refrigerator for 1-2 hours.
  7. Slice the dough into ½-inch thick pinwheels. Place the cookies on a parchment-lined cookie sheet and bake for 15 minutes, or until golden brown. Enjoy!