fig bar cookies (vegan & gluten-free) Something Vegan

RECIPE
Filling:
5 oz. dried black mission figs, chopped
2 Tbsp. pure maple syrup
2 Tbsp. hot water
1/2 tsp. vanilla extract
Dough:
1/2 cup gluten-free oat flour
1/2 cup brown rice flour
1/4 cup organic sugar
1/4 tsp. baking powder
1/4 tsp. salt
3 Tbsp. oil (vegetable, light olive, or canola)
2 Tbsp. water
1 tsp. vanilla extract
Preheat the oven to 350 degrees Fahrenheit. To a food processor, add figs, maple syrup, water and vanilla extract. Process until smooth. Transfer to a plastic bag and set to the side. To a bowl, add oat flour, brown rice flour, sugar, baking powder, and salt. Stir well. Add oil, water, and vanilla extract. Stir until a dough forms. Roll out half of the dough between two pieces of parchment paper—into a 5×12-inch rectangle. Cut the corner off of the bag of filling. Spread half of the filling down the middle of the dough rectangle. Using the parchment paper to help, carefully fold in the sides of the dough, over the filling, to make a long cookie bar. Gently press the bar to make sure it is sealed. Use the parchment paper to lift and flip the bar onto a pan lined with parchment paper—make sure the bar is seam-side down. Repeat with the other half of the dough and filling. Bake 15-18 minutes. Cut each bar into 6 2-inch pieces. Makes one dozen cookies. Store in an air-tight container.

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