Fig Newtons

Fig newtons seem to be everybody’s childhood favorite. Especially my husband’s. I made a batch of homemade, gluten free fig newtons this weekend and he ate the cookies so quickly that I had to hide some for friends.

What makes these little fig newtons so special? Well, I’m told they taste like the real thing. And besides, unlike the original, they have no white flour, white sugar or artificial flavors. They’re gluten-free, dairy-free, vegan and naturally sweetened, making them a perfect treat for just about anyone –including those on the GFCF diet.

Lately, a number of parents have been in touch with me about the GFCF diet. Through these correspondences I have been introduced to TACA, as well as Jenny McCarthy’s memoir about her son, Louder Than Words, in which she discusses her journey to heal her son’s autism.

I am glad to have encountered this strongly networked group of parents and to provide GFCF recipes such as the one below that offer fun food for the whole family.

Fig Newtons

Print Pin Recipe
Servings 20 cookies

Ingredients

Filling:

Instructions

  • Place figs in a food processor and blend for 30 seconds until they are well chopped
  • Add lemon juice and vanilla; process until a smooth paste results
  • In a large bowl, combine almond flour and salt
  • In a small bowl, combine agave, yacon, grapeseed oil and vanilla
  • Mix wet ingredients into dry, then refrigerate dough for 1 hour
  • Divide chilled dough into 4 parts
  • Between 2 pieces of parchment paper, roll out 1 part of the dough into a 10 x 4 inch rectangle, ¼ inch thick
  • Spread ¼ of the filling evenly down the right side (lengthwise) of the rectangle
  • Fold the dough in half down the long side --resulting in a 10 x 2 inch bar
  • "Mend" the seam so the bar is symmetrical
  • Repeat with 3 remaining parts of dough and filling
  • Transfer each bar to a parchment paper lined baking sheet; bake at 350°F for 10-15 minutes
  • Allow to cool slightly; cut bar every 2 inches to form the fig newtons
  • Serve
Prep Time 10 mins
Fridge Time 1 hour
Cook Time 10 mins
Total Time 1 hr 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Comments

50 responses to “Fig Newtons”

  1. Hi Elana,
    I found your site a few weeks ago and have been trying your recipes non-stop since. I made these Fig Newtons tonight and they are awesome. I also ordered your cookbook this weekend and am really looking forward to receiving it. I have two little boys and, thankfully, none of us have any food sensitivities. I just like to incorporate a variety of different things into our diets. Who says we HAVE to eat gluten all of the time just because we’re not allegic to it? That’s what I keep telling my husband, anyways, who has been very patient with me and my quest for the perfect diet. Your recipes have helped make a compelling argument, so thanks for that! Happy Thanksgiving!

  2. you could put ANYTHING in the middle of these, nut butter and apple butter, something gingery with honey, or chai and coconut!!!

  3. Can you use fresh figs? And what ratio? I have beautiful fresh figs from a friend and I need to use them soon. I love fig newtons and I miss them and want to make some.

    Also, can I blanch my own almonds and use the food processor to make blanched almond flour? Is it possible?

  4. Hello!
    I’ve just found your site and am hooked!

    Just wondering if you could directly sub molasses for the yacon syrup?

    Thanks!

  5. Hello Elena,

    Wow you are so clever, my son loves your simple bread that I make a little different as he has a problem with agave syrup and we cant get the other, therfore as fig is our all time fave, can i change this recipe to honey as well and if so what are the quantaties? also we have a fig tree and would love to use the fresh ones is this possible in the recipe?? or do they need to be firm?

    thanks again for your lovely site and great recipes

    Michelle

  6. Hi, I ordered almond flour so I could try your fig newton recipe. While I was on the Honeyville site, I saw they also sold dehydrated egg whites, so I ordered these as well. When they came I read the label and was very disappointed to find that the egg whites are processed on equipment that also processes products containing soy, wheat,egg, peanut and tree nuts. So there is a risk of cross contamination. I will have to send the egg whites back. Can you recommend a source for gluten free egg whites?

    Thanks,
    Mara

    • Hi Katrina, thanks for your comment. I went to your lovely site and looked at the Fig Newtons. From what I could tell it was either a course almond flour (such as Bob’s) or maybe just not quite enough almond flour in the mixture (I scoop my almond flour out of a glass jar which packs it down a bit and really need to convey this better to readers). Either way, it looks like you had some tasty success in the end. Thanks again for stopping by and sharing!

  7. These look so good! I think you may have saved my sanity with your almond flour recipes.

    My hubby just decided to go gluten free to help some of his symptoms and I was despairing of all the starch in many of the recipes… even the more creative ones.

    BTW, I did look at your license – so, it’s ok to share your recipes-free, of course? like from a bulk food store? or to sell product made with your recipes and include where I got the recipe?

    Thanks so much!
    Linda

    • Linda, that is such a sweet comment, I really appreciate it! I know, the starch is a bummer in so many gluten free recipes. Yes, it is ok to share the recipes along with giving the appropriate credit back to me and my website. Thanks so much for your comment and for stopping by!

      • Well, I made the fig newtons and hubby liked them, he says they’re the first gluten free treat he’s had that is moist.

        Only problem is I used honey and molasses and it was all very sticky and almost impossible to work with except I was using parchment paper – phew! It’s just that agave syrup is prohibitively expensive for use and I haven’t found yacon syrup yet. I had even added 1/3 cup of almond flour, but still too sticky.

        Since he loves them, I will try again, with less honey.

        Linda

  8. OMG! Elana,
    These look scrumptious! You’ve nailed the amount of cakey yumminess to figgy sweetness ratio right on.

    Other GF recipes for this tempting childhood treat have left me dissapointed with their too thick, dry cake that doesn’t cut it.
    Even the shape of the other newtons has been disappointing.

    You have done it again. I cannot wait to make these…OMG!!! :-)

    Love & Light,

    Tee

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