Velvety smooth and naturally sweetened fig butter is nestled in between moist and chewy oatmeal banana cookies for a decadent and healthy treat that everyone will love! My homemade fig butter is made with fresh figs and makes for the perfect addition to any toast, yogurt bowl, or in between my oatmeal cookies!
The inspiration for these cookies came when I realized I had a box of fresh figs sitting in my fridge! I thought of what to do with these figs and remembered how much I loved fig butter! I used to buy jars of fig butter from Trader Joes to slather on toast or add to yogurt and let me tell you, the homemade version is over-the-top delicious!
Figs are a great source of fiber, potassium, and vitamin A, aiding in digestion, boosting your immune system, and helping to keep your heart healthy!
I love to add figs to salads, baked treats, or in yogurt bowls, or oatmeal for a fiber-filled and energizing meal!
Homemade Fig Butter
To make my homemade fig butter, I started by soaking fresh figs in a bowl of water for about 3-4 hours in order for them to begin to soften.
Then, I took the stems off and added them to a pot and heated them on medium heat until they started to release some liquid.
Once they begin releasing liquid, add in the rest of your ingredients except for the honey and reduce the heat to low, stirring frequently and mashing the ingredients together with a fork or masher as the figs begin to soften.
Once the figs break down fully and the ingredients are slightly mashed, add the mixture to a food processor and pulse until smooth and combined, making sure not to overmix so that the fig butter remains fairly thick.
Transfer to a bowl and mix in 1 tbsp of honey with a spoon.
Store in the fridge for up to 1 week.
Here’s what you need to make my homemade fig butter!
- Fresh figs
- Unsweetened Applesauce
- Lemon Juice
- Coconut Sugar
- Cinnamon
- Vanilla Extract
- Honey
My Oatmeal Banana Everything Cookies!
For these sandwich cookies I used my recipe for oatmeal banana everything cookies which I’ve linked here. I substituted coconut sugar for more cane sugar this time. Just leave out the add-ins (walnuts, Craisins, pumpkin seeds) if you want a classic oatmeal cookie like the one shown in the pictures!
Once you make the batter, form the dough into 1 inch balls (it should be pretty sticky). You want the balls to be rounder and fairly small as they will expand.
Here’s what you need for my oatmeal cookies!
- Banana
- Olive Oil
- Sugar
- Vanilla Extract
- Whole Wheat Flour (or All-purpose)
- Baking Soda
- Salt
- Cinnamon
- Rolled Oats
Time to Sandwich!
Allow the cookies to cool on the pan for 2 minutes before assembling. Flip over one cookie so that the flat part faces up and spread about 1/2 tbsp of fig butter on top. Place another oatmeal cookie on top to make your sandwich cookies! Repeat the process with the remaining cookies.
This recipe should make about 12 sandwich cookies. Double the recipe if you want more because I guarantee these cookies are gonna be gone in no time.
Store them in a sealed container or in the fridge to last longer.
I think you’re gonna love these healthy, fiber-filled sandwich cookies with the best fig butter!
If you give this recipe a try make sure to leave a comment and rating! I’d love to see your creations on Instagram so if you give them a try, tag me @sipandscone and spread the love!
If you liked this recipe make sure to check out some of my latest recipes!
- Apple Cinnamon Scones
- Lemon Thyme Olive Oil Cake
- Lemon Turmeric Blueberry Breakfast Loaf
- Zesty Olive Oil Zucchini Bread
- Healthy Chocolate Orange Energy Bites
Oatmeal Sandwich Cookies with Homemade Fig Butter
Ingredients
- 11 fresh figs
- 2 tbsp unsweetened apple sauce
- 2 tbsp lemon juice
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp corn starch
- 1 tbsp honey
Instructions
Homemade Fig Butter
- Soak the fresh figs in a bowl of water for about 3-4 hours in order for them to begin to soften.
- Take the stems off and add the figs to a saucepan. Turn to medium heat until they start to release some liquid.
- Once they begin releasing liquid, add in the rest of your ingredients except for the honey and reduce the heat to low, stirring frequently and mashing the ingredients together with a fork or masher as the figs begin to soften.
- Once the figs break down fully and the ingredients are slightly mashed, add the mixture to a food processor and pulse until smooth and combined, making sure not to over-mix so that the fig butter remains fairly thick.
- Transfer to a bowl and mix in 1 tbsp of honey with a spoon. Place in the fridge for 20 minutes before assembling the sandwich cookies.
- Store in the fridge for up to 1 week.
Banana Oatmeal Cookies
- Click on the link for my banana oatmeal everything cookie recipe.https://sipandscone.com/banana-oatmealcookies/
- I left out the Craisins, pumpkin seeds, and walnuts and swapped the 1/3 cup of coconut sugar for another 1/3 cup of cane sugar for a classic oatmeal cookie in this recipe.
- Roll the dough into 1 inch circular balls and flatten them slightly (it should be pretty sticky). You want the balls to be circular and fairly small as they will expand.
- Allow the cookies to cool on the pan for 2 minutes before assembling. Flip over one cookie so that the flat part faces up and spread about 1/2 tbsp of fig butter on top. Place another oatmeal cookie on top to make your sandwich cookies! Repeat the process with the remaining cookies.
- Store them in a sealed container or in the fridge to last longer.
I can attest – these are delicious!
I’m so glad you enjoyed them!
Loved the combination of sweet and buttery flavors that melt in your mouth, figs and oatmeal make a great cookie healthy recipe!
Thank you! You can’t go wrong with fresh figs this time of year!