I’m a sucker for figs. Fresh or dried, I love them. I especially love dried figs in cookie form. I’ve made classic fig rolls (some people call them fig newtons) using the same recipe, but I saw a few pictures on Pinterest where people had made fig pinwheels. So, I decided to make fig pinwheels using my own recipe 🙂 This was slightly difficult, given that the absence of gluten makes any form of dough/pastry either very wet and sticky, or crumbly – there is little to no stretch, so they can be hard to mould/roll. However, I overcame this by rolling the chilled dough on top of some clingfilm, and then chilling again (for about 2 hours, until pretty solid), before slicing into cookies.
To make a small batch of around 6-7 cookies, I used: 1 egg, 2 tbsp coconut oil, about 2-3 tbsp coconut flour, 5 tbsp of arrowroot powder, and a pinch each of salt and baking powder. The filling was about 4 dried figs, 2 dried prunes and a little fresh lemon juice and zest. I baked them (I think?) at my trusty 350 F, for about 10-15 minutes each side, or until golden. Baking paper would certainly work better than foil (some were a little scorched on one side!), but we didn’t have any…due to my prolific baking. Oops. I regret nothing!