Chocolate Bilberry Fig Cookies



Filling Ingredients
1/2cup dried figs, stems removed, soaked in hot water for 15 minutes
1/2cup soft, pitted Medjool dates (about 8), soaked in hot water for 15 minutes
1/2cup bilberry spread (or raspberry, orange, or any other fruit flavor)
1/2cup pecans
1/4cup + 2 tablespoons cocoa powder
1/4cup water
1/8teaspoon salt
Dough Dry Ingredients
2cups almond flour
1cup coconut flour
2teaspoons baking soda
2teaspoons baking powder
Dough Wet Ingredients
1/2cup melted coconut oil
1/2cup honey
2 Eggs
1/4teaspoon liquid vanilla stevia


  1. Preheat oven to 350F
  2. In a food processor with an S blade, puree filling ingredients for about 15 seconds. Set aside
  3. In a mixing bowl, whisk together the dry dough ingredients/
  4. In a separate mixing bowl, use an electric mixer to combine the wet dough ingredients.
  5. Add the dry ingredients to the wet ingredients, and combine with the electric mixer.

To Assemble:

  1. Lay half of the dough on a sheet of unbleached parchment paper.
  2. Lightly fold the top of the paper and roll the dough into a 7” x 10’ rectangle. Use your hands to press the edges in as you roll, making nice, clean edges.
  3. Add half the filling in a log shape 1 & ½” from one long side of the dough.
  4. Use the side of your hand to press the ends together, sealing the dough. Use a pizza cutter or knife to trim the excess dough.
  5. Using the pizza cutter in a back-and-forth motion, cut 1” cookies.
  6. Line a baking sheet with unbleached parchment paper.
  7. Place the cookies 1” apart on the lined sheet.
  8. Repeat the process with the other half of the dough and filling.
  9. Bake cookies for about 12 minutes.
  10. Store any leftover cookies on the counter, lightly covered with a cloth napkin.

Reprinted with permission from The Paleo Chocolate Lover’s Cookbook by Kelly V. Brozyna, copyright © 2013. Published by Victory Belt Publishing Inc.