Next add as many dates and/or coconut sugar as desired to sweeten and blend to combine. I used 10 dates and 1 1/2 Tbsp coconut sugar (amount as original recipe is written // adjust if altering batch size). However, you could also leave it as is.
For ease of transfer, cut both of the cookie logs in half and use a spatula or pie server to gently transfer to a parchment-lined baking sheet. Freeze for at least 30 minutes (up to 1 hour or overnight) to set/firm up. Then use a sharp knife to slice into roughly 1-inch slices. There should be about 22-24 cookies (amount as original recipe is written // adjust if altering batch size).
*Fig center loosely adapted from Martha Stewart and Giada de Laurentiis.
*Nutrition information is a rough estimate calculated using all of the fig filling and 8 additional dates in the filling per 24 cookies.