In a large bowl, combine the butter and sucanat. Blend them up with an electric mixer. This is to make the dough.
Add in the egg whites, water, and vanilla. Beat until these are all well mixed. Scrape down the beaters and bowl as necessary.
Mix in the flour, cinnamon, and flax. Blend them up until the dough has the right consistency and comes together.
Form the dough into a rectangular shape. Wrap it tightly in plastic. Keep it in the refrigerator for at least 2 hours.
To make the filling, combine figs, blueberries, and honey crystals in a medium saucepan over medium high heat. Bring the mixture to a boil and then reduce heat. Simmer for 20 minutes.
Mash the cooked berries with the back of a fork.
In a small mixing bowl, stir water and tapioca starch together. Add half of the tapioca starch to the hot berry mixture. Stir well until it’s the same thickness as a jam.
Preheat oven to 350 degrees F. Line a large-size baking sheet with a silicone mat or parchment paper.
Roll out the dough on a well-floured surface. Form into a 12x16in rectangle then cut into 4 equal 4x12-inch strips. Spoon the filling down the middle of all the strips. Then, fold the edges right over the filling. Pinch the edges to seal.
Cut off the ends of the logs with a sharp knife. Slice into 10 equal pieces, then put the cookies down on a baking sheet, seam-side down. Bake for 12 to 15 minutes or until light golden brown.