Ingredients
Method
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.http://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.