This was not an easy recipe to conquer.
I know, you’re thinking how hard it could possibly be to come up with some sort of cookie dough that can be filled with homemade fig butter. It doesn’t seem hard until you realize that you need a dough that is soft and pliable but not sticky, a dough that will hold its shape without spreading, and that will maybe puff up a little bit to balance the generous amount of fig filling.
That’s a lot of demands on a dough that can’t contain refined sugar, wheat, or grains of any kind. Continue reading