In a small saucepan add the cut figs and water.

Cook over medium low heat until the figs are soft, about 15 minutes. Add more water as needed if the water boils off.

Once the figs are soft purée the figs with a hand blender (blender or food processor will work, too).

Store fig jam in the fridge to cool.

In a small bowl, add the chia to 3 tablespoons water. Let sit to gel.

In a food processor, add the cashews and process into a flour.

Add the coconut flour, sugar, baking soda, salt, cinnamon, vanilla, and chia gel.

Pulse until combined.

With the processor running drizzle in the coconut oil until a dough forms.

Roll the dough out with a rolling pin onto parchment paper into a rectangle about 1/4 inch thick.

Spread 1/2 cup of the fig jam mixture evenly onto the dough.

Using the parchment paper to help you, start on the shorter side of the rectangle, roll the dough with the filling on the inside to the other side of the dough into a log shape.

Use a serrated knife gently cut the dough log into 1/2 inch cookies.

Place the cookies flat on a lined baking sheet and form into rounds with your hands.

Bake in a 350° oven for 20-25 minutes until golden brown and firm.

I store these cookies on a plate on my counter, uncovered for up to 5 days. (If you store in a container they may get soggy, but still delicious).