In a large bowl, mix together both and then add the maple syrup, coconut oil, orange juice and zest. Mix together until fully combined.

Place the dough on a piece of parchment paper and roll it out to make a 9 x 14” long and ½” thick rectangle. Transfer to the refrigerate to chill while making the filling.

To make the filling, drain the water from the figs and place figs and the remaining filling ingredients in a food processor. Process until it becomes a paste. Set aside.

Take the chilled cookie crust out of the refrigerator and cut it in half lengthwise.

Place half of the filling down the center of each rectangle.

Take the left side of the first rectangle and roll it to meet the right side. Carefully pinch ends together to stick. Smooth out any cracks in the dough that you can, but it’s OK if there's some left. They won't affect the final product!

Repeat the last step with the second rectangle.

Place logs back in the refrigerator to chill for at least 2 hours.

After chilling, cut into cookies (about 1” wide).

Enjoy! Store leftovers in the refrigerator. These will get better and firmer the longer they chill.