There’s something so gloriously fall about homemade baked goods. When there’s a brisk chill in the air and a toasty oven sends loving signals of warm spices wafting through the house. Especially when the baked treat is one that takes just a little more work than tray bakes or scoop and drop cookies. Like from-scratch apple pie. A rustic pear galette. Or handmade candy. The extra time spent on these home crafted creations is an expression of love which, I think, makes everything taste even better. And these Healthy Homemade Fig Newtons are essentially like biting into your best childhood memories. They are a wonderfully warm and delicious snack, that will have your house smelling gloriously and have you feeling happy all over.
I’ll be honest, these do take a bit of time to make. Mostly just waiting for the dough to chill. And there is some rolling out involved. But don’t let that deter you! If I can do it, I am sure you can. I am the least dexterous person you will ever meet. The dough is super malleable so if you break it, you can just pinch it back together. And as there is no gluten, you don’t have to worry about overmixing and getting a firm crust. And I assure you, these are certainly worth extra bit of effort. The fig newtons are better than their store bought counterpart and have only simple and good for you ingredients. These lasted about 2 days in our house as they are just that good.
These fig cookies are naturally sweetened with just a bit of maple syrup to counterbalance the natural sweetness from the figs. I like to add a bit of powdered ginger to the fig filling for an extra zing, but this is completely optional. Recipe is paleo-friendly, meaning it’s gluten, grain, and dairy free, and free of any refined sugars.
paleo friendly (gluten/grain/dairy free), no refined sugar
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Homemade Fig Newtons
These Healthy Homemade Fig Newtons are better than the store bought kind and made with only good for you ingredients!
paleo (gluten/grain/dairy free), naturally sweetened
- ¼ cup maple syrup
- 3 tbsp coconut oil melted and cooled
- 1 tsp vanilla
- 1 egg
- 1 ½ cups almond flour
- 1 cup tapioca flour
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp salt
- 2 cups figs stems removed and chopped
- 2 tbsp maple syrup
- 1 ½ tbsp lemon juice
- 1/8 tsp powdered ginger optional
Prepare the crust by mixing the wet ingredients together until light and frothy.
Add the dry ingredients and mix together until a dough forms.
Gather dough into a ball and remove from bowl, cover with plastic wrap or parchment paper and press into a squat rectangle. Let chill in the fridge for at least an hour, ideally two, and up to overnight.
Once the dough has chilled, heat the oven to 350 degrees and line a baking sheet with parchment paper.
Place chopped figs in a small bowl and cover with hot water, let soak for 10 minutes.
Once the figs are rehydrated, place in a food processor or high-powered blender along with remaining filling ingredients and blend until a thick paste forms, about 30 seconds. Place back in the bowl and set aside while preparing the crust.
Between two large pieces of parchment paper, roll out the dough into a large thin rectangle, about 8 by 14 inches and ¼ inch thick.
Spread half the fig mixture in a 1 inch thick line about 2 inches from one edge of the crust the entire height of the crust. Using the parchment paper roll the crust over the filling and roll until the crust forms a seam at the bottom of the log. Cut this roll from top to bottom with a sharp knife and set aside, seam side down.
Repeat this process with remaining fig paste on remaining piece of crust.
Once both logs are rolled, cut into 1 inch thick pieces and set on baking sheet, seam down. The fig cookies can be close to each, just not touching. If the dough feels too soft to cut easily, place the rolls back in the fridge to chill for 10 minutes.
Baking for about 16 minutes or until cookies are lightly puffed and golden brown.
Remove from oven and let cool for about 20 minutes. The crust will be crisp when it comes out of the oven, but don’t fret, it softens up wonderfully after sitting in an air tight container overnight.