3/4 cup gluten-free oat flour
1/2 cup gluten-free all purpose flour
1/2 cup golden flax seed meal
2 tbsp coconut flour
1 tsp baking powder
3/4 tsp xanthan gum
1/2 tsp salt
1/2 cup butter, softened
1/2 cup Swerve Sweetener or other erythritol
1 large egg
1/2 tsp vanilla extract
8 oz dried figs (I used golden California Figs)
1/2 cup water
In a small bowl, whisk together the oat flour, all purpose flour, flaxseed meal, coconut flour, baking powder, xanthan gum and salt.
Combine figs and water in the bowl of a food processor and puree until smooth.
Preheat oven to 350F and line a baking sheet with parchment paper.
Sprinkle work surface with some gluten-free all purpose flour and roll out dough to a large rectangle, about 10 by 16 inches. Cut into 4 even strips, about 4 inches wide each.
Carefully fold edges over and pinch to seal. Patch any cracks or tears.
Cut each strip into 8 cookies and place cookies on prepared baking sheet.