This tasty homemade version of a childhood favorite gets a nutritional boost from whole wheat flour, sunflower seeds and no refined sugar. Each small cookie is just the right size for a lunchbox treat or an after-school snack.
Method
In a medium bowl, combine figs with 1 cup boiling water and let soak 15 minutes.
Drain figs and process in a food processor until smooth.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together honey, egg yolks, vanilla and cinnamon until blended.
Gradually stir in flour just until dough forms (if necessary, gently knead dough in the bowl until it comes together in a ball).
On a lightly floured surface, roll out dough into a 12x16-inch rectangle.
Cut in half lengthwise to form 2 thin rectangles.
Spread half of the fig mixture lengthwise down the center of each rectangle, leaving a 1-inch strip on either side.
Fold 1 side of the dough over the fig mixture, and then roll filled dough over on itself so the seam is on the bottom.
Cut evenly into 12 small bars. Repeat with remaining dough and filling.
Arrange bars on the prepared baking sheet. Brush tops with egg white and sprinkle with sunflower seeds, gently pressing down to adhere.
Bake about until bars are lightly golden, about 15 minutes.
Nutritional Info
Serving Size
1 bar cookie
Calories
60
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.