Figgin' Awesome Cookie Bar

There is a shop in Montauk at the very end of Long Island, called Joni's. There, they make the most fresh and delicious things to eat.  Joni's is not entirely vegan, but she has a terrific selection of breakfast, lunch and baked goods which are.
It is such a warm and inviting place, you can just tell Joni herself puts her heart and soul into everything that is served.  She is almost always there with a smile on her face.
This summer I went to spend some time with my very dear friend in Montauk. Every morning I was there, I would make her take me to Joni's.
Every afternoon, I had her take me to have lunch there too.
Oh, and back again for coffee and a snack.
We would grab a baked good out of the big glass mason jars that Joni has lining the counter.  The jars are filled with different vegan and organic cookies, scones and things.

My friend would always grab the same fig filled cookie and put it in her beach bag to have while sitting on the sand of the beach, which is just one block away.
Of course, everything tastes even better while you are sitting in the sun, watching the waves and in great company.
Oh, how I love the summer....

My cookie here is an attempt to match Joni's delicious fig bar.
I have no idea what she put in hers, but it looked like a homemade, whole wheat, fig newton. I sort of just went with my memory of the cookie, and did my best to re-create it in my own vegan style.

I think my friend would happily toss one of these guys into her beach bag.
As a matter of fact, I think they would be awesome anytime.

Please read through this recipe all the way through before you begin.  It is a little bit labor intensive, but well worth the effort.
As an added bonus, these cookies taste even better the next day, so make them, wrap them up tight and enjoy them tomorrow!

Figgin' Awesome Cookie Bar

Cookie Dough

Whisk together in a medium bowl:

2 cups of organic pastry flour (which is a soft whole wheat)

1/4 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons organic ground flaxmeal

With two knives "cut in"

1/2 cup of Earth Balance buttery spread

Then with your hands, rub the butter pieces into the flour so the flour still feels light and cool, and the butter is not in big pieces.

Mix in with a spatula:

1/4 cup rice milk

2 teaspoons of vanilla

3/4 cup organic sugar (evaporated cane juice)

Keep blending with your spatula until a soft dough forms.  Turn the dough out onto a piece of parchment paper and knead it a few times.  Shape it into an 8"x8" square that is about 1 inch thick.  Wrap the dough with plastic wrap and place in the refrigerator for about an hour, until it is firm.

While your dough is chillin', make your filling.

Fig Filling

In a medium saucepan,over medium heat, combine:

1 pound dried mission figs, stems cut off and diced (about 2 1/2 cups) 

3/4 cup of water

1/4 cup agave nectar

2 teaspoons lemon juice

1 tablespoon of organic sugar

Bring to a boil, stirring occasionally.  Then lower heat and let simmer for 6-10 minutes, still stirring occasionally.  The figs will begin to soften.  Use a fork, or I like a potato masher, and as it simmers, mash the figs into a paste.  If it is very soupy let it simmer to thicken and if it is very dry add one teaspoon of water at a time until the paste is...well...like paste.

Remove from heat and set aside to cool.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

To assemble the bars;

Divide the dough into thirds and using plastic wrap or parchment paper under the dough and a sheet on top, gently roll the dough into a 12 inch long by 4 inch wide rectangle.  Moisten the dough slightly with water.  Spoon a third of the fig filling in a 2 inch strip down the rectangle.  Then bring the edge of the dough on either side up and join them over the filling.  It is okay if there is a tiny gap, better that than having to stretch it too much.  Use your hands to smooth the sides and press the filled rectangle down to about 1 1/2 inches wide.

Transfer the bar carefully, seam side down to the prepared baking sheet.  Repeat with the remaining dough and filling.  I would recommend either one to two bars at a time on a sheet.

Bake for 15-20 minutes at 350 degrees, until the bar is a golden brown.

Remove from oven and place pan on cooling rack.  Allow the bars to cool completely (seriously complete!).  Then slice into 2 inch bars.

Store in an airtight container in between layers of parchment or wax paper.  

These will be slightly crispy on day one, but I think the following day is even better because the dough  mellows and it is figgin' awesome!