Remove the stems from the dried figs, then roughly chop the figs.

Add the chopped figs and boiling water to a bowl, ensuring that they are fully submerged, then let the figs soak in the water for 30 minutes.

When the figs have finished soaking, preheat the oven to 375 degrees Fahrenheit.

Add the figs and soaking liquid to a food processor or blender.

Add the smooth almond butter, vanilla extract, and salt to the food processor or blender, then blend until smooth.

Add the whole wheat flour and baking powder to a mixing bowl then mix well.

Add the blended fig mixture to the mixing bowl, then use your hands to mix and knead the ingredients together until a dough is formed (the dough will be sticky, so wear kitchen gloves if you prefer).

Use your hands to roll the dough into 12 evenly sized balls and place them, evenly spaced, on two sheet pans lined with parchment paper (six balls per pan).

Use your fingers to flatten the dough balls into circle shapes.

Bake at 375 degrees Fahrenheit for 17 minutes.

Optional step: after the cookies have finished baking and have cooled to room temperature, drizzle some melted chocolate on top of the cookies, then place them in the fridge for 30 minutes to let the chocolate harden before serving.