Ingredients:
- 5 figs, peeled
- 5 dates, de-seeded and chopped
- 1/4 lemon
- 5 tablespoons (or 75 grams of vegan butter
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons soy milk
- 1 & 1/2 cups flour
Special Equipment:
- Stand mixer
- Rolling pin
Directions:
- Add figs, dates, and juice of 1/4 lemon to a blender
- Blend until smooth
- Set aside
- Cream vegan butter in stand mixer
- Add brown sugar, salt, baking powder, vanilla extract, and soy milk
- Mix until creamy
- Add flour
- Mix until you get a soft dough
- Refrigerate for at least 15 minutes
- Place dough between two sheets of parchment paper on a cutting board
- Rolld the dough thin
- Add a layer of fig-date mixture down the middle of dough (1-2 inches wide)
- Use parchment paper to fold one side over fig-date mixture
- Fold in the other side
- Cut dough into 2-inch slices
- Bake at 350 degrees for 15 minutes
- Allow cookies to cool for 15 minutes before serving
Video: