1. 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:

1. 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.
   
2. 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:

1. Drain figs and place all ingredients in a food processor or high-speed blender. Process until almost smooth, but still slightly chunky.
2. (Make sure you are using a HIGH-speed blender such as a NutriBullet or Vitamix.)
3. 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.
   

4. Roll up each rectangle, using the wax paper to help guide your crust, until the two sides meet. See picture.

   
5. (Sometimes it is easier to completely cut through the wax paper and separate the two halves before attempting to roll them.)
6. Once both rectangles are rolled into a log, refrigerate for at least 2 hours before cutting into 1-inch wide fig newtons.
7. Keep cookies refrigerated between servings for best texture.
8. Cookies can last for up to 1 month if kept refrigerated.