Preheat the oven to 350 degrees fahrenheit and place your dried figs in hot water for 5-10 minutes.
Take your orange and grate it until you have about a teaspoon of Orange Rind. Then just it in half and juice it for the tablespoon of juice.
Gather all your filling ingredients and place them in a food processor. Blend until you have a grainy mixture.
1 Cup Dried Figs, 1 tsp Orange Zest, 1 tbsp Freshly Squeezed Orange Juice, 3 tbsp Maple Syrup, 1/4 tsp Cinnamon, 1/4 tsp Salt, 2 tbsp Ground Flax Seed
Mix all your crust ingredients together, except for the water. Save the water for last if you find your crust super sticky or dry - then add in the water.
1 Cup Almond Flour, 1/4 Cup Coconut Flour, 1/4 Cup Tapioca Starch, 1 Egg, 3 tbsp Maple Syrup, 1/4 Cup Melted Coconut Oil, Pinch Salt, 1 tbsp Water
Roll out the crust between two pieces of parchment paper.
Cut the crust into strips.
Place the filling on half of the strips and begin folding the other half on top of the strips with the filling to form your Fig Newton logs. Your goal is to create 4-5 logs. This may take some patience, but it's worth it!
Once you have your logs created and you are satisfied with how they look, place them on a non-stick baking sheet or parchment paper and place in the oven for 20-25 minutes.
Once they are golden brown, remove from the oven and allow to cool.
Once cool cut into your desired size of cookie. Enjoy!