I came home from the store with two pounds of fresh figs the other day.No clue as to what I was going to do with them but they were too tempting to walk away from.My husband, Joe, spotted my purchase and stated that he’d never had a fig in his life.He thought about that for a minute and then remembered one of his childhood favorites – Fig Newtons.Then my husband told me, as only he can, that I couldn’t make anything as good as a Fig Newton. He had me cornered – I had no choice but to prove him wrong.
I was in quite a quandary because I wasn’t sure I could make a suitable cookie outside before the figs passed their peak.The wheels in my head started turning and I recalled a naturally sugar and gluten- free crust at Gluten-Free, Dairy-Free, Sugar-Free.In Angie’s version, the crust is raw.I decided to bake it, cook down the figs to achieve the jam-like center, freeze the cookies, and then top them with my homemade ice cream.
If you do make these, just know that you may eat them all in one sitting.Or at least half of them.The apricot and cinnamon in the crust compliment the sweet fig jam and the ice cream, well, it makes these cookies pure bliss.I can’t remember the last time I enjoyed a dessert this much.Half of my cookies were topped with my vanilla bean ice cream, the other half with my dark chocolate, which I promise to post in the near future – it’s my best chocolate ice cream yet.
Don’t be intimidated by the different parts of this recipe – it’s actually fool-proof and virtually maintenance-free.Just make it when you’re going to be home for a few hours.You can line your 8×8 pan with aluminum foil lifters if you choose.It’s not necessary, though.I think it’s easier to cut these cookie bars in the pan.