Fig butter frosted cookies recipe

Ingredients

• 2 tablespoons coconut oil, solid
• 3 tablespoons raw butter or coconut butter (cold)
• 3–4 tablespoons raw honey (liquid or crystallized) or coconut nectar
• 2 tablespoons lucuma powder
• Pinch of Real Salt

• ⅓ cup dried Calimyrna or Turkish figs (white figs)
• 1½ cups coconut flakes, macaroon-cut or fine-cut
• ¼ cup almond butter
• 2 tablespoons coconut butter
• 3 tablespoons raw honey (liquid or crystallized) or coconut nectar
• 1 tablespoon mesquite pod meal
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt
• 3 tablespoons banana flakes or powder (optional)

1. Place all the Honey Butter Frosting ingredients into a food processor, and mix until soft and silky smooth. Don’t overprocess so that the coconut oil and the raw butter are melted, or the frosting may separate.
2. Or mix by hand, by whipping the coconut oil and the butter in a bowl with a spoon, then adding remaining ingredients, and mixing until smooth.
For the Fig Cookies
3. Chop the figs into small pieces.
4. Add all ingredients to a food processor, and mix until a sticky dough forms.
5. Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough to about ¼-inch to ½-inch thick. Or roll between two sheets of parchment paper on a cutting board using a straight-sided glass or a rolling pin to evenly compact the dough.
6. Remove the top layer of parchment paper, then frost with the Honey Butter Frosting.
7. Remove the cookies from the parchment paper, place on a cutting board, and cut into squares. Chill for about 30 minutes, until set. Store chilled.