Homemade Fig Newton Cookies {Dairy & Gluten Free}
Let me start by saying, these cookies aren’t exactly pretty! But they taste amazing!!
I had found a blog a while back that made fig energy bites and since then I had wanted to try to make Fig Newton Cookies – well I finally did it!
The recipe calls for 1 Cup of dried figs, well I only had 3 left after that, so I just used the entire bag.
I recommend soaking them in hot water for about 10 minutes before you blend all the filling ingredients together.
Alright, I have to be honest I was very nervous when many recipes suggested using Orange juice and rind inside. I thought it would ruin the taste of the cookies, but nope! It just makes them that much better.
Omit if you’d like or enjoy a hint of orange with each bite.
Next – add all the filling ingredients into a food processor.
I personally don’t blend half, then the other half. I just simply blend it all at once!
Set aside the filling until you have your dough ready and layed out.
Let me show you how I put my fig newtons together.
I started by rolling out the dough between two pieces of parchment paper.
You can roll in quite thin or keep it thicker if you prefer! If you need a reference 1cm is about what you’d like.
Next I cut the dough into strips.
Then I put the filling on half of the strips and folded the other side on top.
Yes – I am sure there is a much better way to do this, but this is what worked for me!
Essentially you want to create 4-5 logs of Fig Newton Cookies.
How you do that is really up to you! I found the dough super forgiving and easy to work with.
Last step is to place them on a non-stick baking sheet or some parchment paper and bake them at 350 fahrenheit for 20-25 minutes.
You want them to be golden brown as the figs will keep them quite moist.
Once they have cooled, cut them into your desired size and enjoy!
Homemade Fig Newton Cookies
Equipment
- Food Processor
Ingredients
Filling
- 1 Cup Dried Figs
- 1 tsp Orange Zest
- 1 tbsp Freshly Squeezed Orange Juice
- 3 tbsp Maple Syrup
- 1/4 tsp Cinnamon
- 1/4 tsp Salt
- 2 tbsp Ground Flax Seed
Crust
- 1 Cup Almond Flour
- 1/4 Cup Coconut Flour
- 1/4 Cup Tapioca Starch
- 1 Egg
- 3 tbsp Maple Syrup
- 1/4 Cup Melted Coconut Oil
- Pinch Salt
- 1 tbsp Water
Instructions
- Preheat the oven to 350 degrees fahrenheit and place your dried figs in hot water for 5-10 minutes.
- Take your orange and grate it until you have about a teaspoon of Orange Rind. Then just it in half and juice it for the tablespoon of juice.
- Gather all your filling ingredients and place them in a food processor. Blend until you have a grainy mixture.1 Cup Dried Figs, 1 tsp Orange Zest, 1 tbsp Freshly Squeezed Orange Juice, 3 tbsp Maple Syrup, 1/4 tsp Cinnamon, 1/4 tsp Salt, 2 tbsp Ground Flax Seed
- Mix all your crust ingredients together, except for the water. Save the water for last if you find your crust super sticky or dry – then add in the water.1 Cup Almond Flour, 1/4 Cup Coconut Flour, 1/4 Cup Tapioca Starch, 1 Egg, 3 tbsp Maple Syrup, 1/4 Cup Melted Coconut Oil, Pinch Salt, 1 tbsp Water
- Roll out the crust between two pieces of parchment paper.
- Cut the crust into strips.
- Place the filling on half of the strips and begin folding the other half on top of the strips with the filling to form your Fig Newton logs. Your goal is to create 4-5 logs. This may take some patience, but it's worth it!
- Once you have your logs created and you are satisfied with how they look, place them on a non-stick baking sheet or parchment paper and place in the oven for 20-25 minutes.
- Once they are golden brown, remove from the oven and allow to cool.
- Once cool cut into your desired size of cookie. Enjoy!
Notes
- You want to bake your cookies until they are golden brown as the fig newtons will keep them moist.
- Store in an air tight container for 4 days or freeze for 1-2 months.
