Start by prepping your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside for 5 minutes to gel.

In a large bowl stir together the coconut oil, almond butter, maple syrup, vanilla and flax egg. Add in the remaining ingredients except for the figs (cinnamon, baking soda, and whole wheat flour) and stir to form a moist dough.

Freeze the dough for 45 minutes or refrigerate for about 2 hours. You want the dough to be chilled.

Before the dough is completely chilled, soak your figs in boiling water for about 10 minutes. Once they're soft drain the water and add the figs to a food processor and process until a smooth puree forms, scraping down the sides of the bowl if necessary.

Preheat your oven to 350 degrees and remove your dough from the freezer or fridge. Divide the dough in half and place one half of the dough back in the fridge while you roll out the other half. On a piece of parchment paper or a silicone baking mat that has been lightly dusted with flour, roll the dough into a long rectangle that is about 5 inches wide and ¼ inch thick. As you roll out the dough you may need to use your hands to fix slight tears and keep the edges in a straight line. If needed trim the edges to create a neat rectangle.

Spread half of the fig puree down the middle of the dough from top to bottom, leaving about 1. 5 inches on the sides. Lift up one side of the dough using the parchment paper and fold it over the fig puree so that it covers half of the fig puree. Repeat with the other side of the dough. Press the middle seam together and press the ends of the dough together

Place the fig newton "log" into the fridge to firm up while you repeat the process with the second piece of dough.*
Cut the two logs into 6-8 newtons each and spread them out on a baking sheet covered with parchment paper.
Bake at 350 for 10-12 minutes. Let them cool completely before storing in an airtight container in the fridge.