• Before you start preparing your fig newton cookie crust, soak 1 ½ c. dried figs in water for 30 minutes. Make sure the water covers the figs by at least 1 inch.

For the Cookie Crust:

• In a large bowl, combine both flours and toss to combine. Add oil, honey or syrup, and orange juice to the bowl and mix with a hand held blender or by hand until the mixture is well incorporated and resembles the consistency in the picture below.
  
• On a 1 ½ ft. long piece of wax paper place your cookie crust mixture. Roll the mixture out to make a 9 x 14 inch rectangle. The cookie crust will be about ½ inch thick. Refrigerate the fig newton crust while preparing the fig filling.

For the Fig Filling:

• Drain figs and place all ingredients in a food processor or high-speed blender. Process until almost smooth, but still slightly chunky.
• (Make sure you are using a HIGH-speed blender such as a NutriBullet or Vitamix.)
• Retrieve the cookie crust from the refrigerator and cut a line down the middle of the rectangle, making two 4.5 inch x 14 inch rectangles. Place half of filling down the center of each new rectangle as pictured below.
  
• Roll up each rectangle, using the wax paper to help guide your crust, until the two sides meet. See picture.
  
• (Sometimes it is easier to completely cut through the wax paper and separate the two halves before attempting to roll them.)
• Once both rectangles are rolled into a log, refrigerate for at least 2 hours before cutting into 1-inch wide fig newtons.
• Keep cookies refrigerated between servings for best texture.
• Cookies can last for up to 1 month if kept refrigerated.