Curated and considered for the modern primal life

Paleo Fig Cookie Bites, and Paleo Fruit Tarts

Posted on September 30, 2014 by Alyssa Cassidy


Remember the ol' fig cookies you ate at your grandma's house growing up? Well here are a few of the main ingredients in them: 

  • Unbleached Enriched Flour (Wheat FlourNiacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Figs, High Fructose Corn SyrupCorn Syrup, Sugar, Soybean Oil, Whey (From Milk), Partially Hydrogenated Cottonseed Oil, Salt, Baking Soda, Cultured Dextrose, Calcium Lactate
I'll stop there. Enough said. But I'm totally loving dried figs right now, and fresh ones are starting to pop up in the markets as well. With a spoil of dried figs on hand, I wanted a cookie to reminisce about the old favorite, so I subtracted all the crud and came up with a deliciously simple, nutritious cookie instead. 


You will need:

2.5 oz of dried figs

3.5 tbsp Nutiva coconut flour

2 tbsp of a grainer primal flour like this Super Flour

2 eggs

1 tsp Pure Indian Foods Ghee

pinch of ground cloves, pinch of cinnamon

vanilla or almond extract if desired

*Coconut Manna and coconut sugar or carazuc if making Fruit Tarts


(NO added sugars or sweeteners in this one, unless you add to the coconut manna!)


Preheat oven to 350.

First work the dried figs into a paste. Do it by boiling them down or soaking them, the blending into a puree.


Next, in a separate bowl, mix together the 2 eggs, melted ghee, coconut flour, Super Flour, spices and mix well. It should be a bit like traditional cookie dough in texture.

Prepare a greased pan, or a pan lined with parchment paper.

Take 1 teaspoon of the dough and flatten by hand into 2 inch wide patties- use some extra coconut flour if dough is sticky. This should make about 15. 

Lay each flat on pan until finished making all patties.

Next you will scoop 1/2 teaspoon of the fig paste into the middle of each and wrap the dough around the paste, squeezing closed, then rolling into a tight ball. ***ALTERNATIVELY, roll the dough out with a rolling pin and cut into even sized rectangles. about 2x3 inches each, cover a squash of one rectangle piece with fig paste and cover with another, making a pocket type cookie (think ravioli) and press together edges. 

Bake for 10-15 minutes, flipping halfway through until slightly brown and slightly hardened. 

Serve warm, but be careful as the filling may be hot! If you did the rectangles instead of the balls, smooth some warmed coconut manna on top, and add a few sprinkles of coconut sugar or carazuc for that fruit tart look. 


Posted in cookies, fall, figs, fruittarts, holidays, paleo, primal, recipe



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