Fig Newtons

Don’t let the word vegan and gluten free fool you here. Probably the best gluten free cookie I have ever had!

Light in cookie texture loaded with 3 ingredient fig filling. This recipe is easier than it looks. Fig newtons I cannot be left alone with as is, and now this kitchen is even more deliciously dangerous for my waistline! BUT worth it!

You can add other fruit flavors but fig are sticky and hold up nicely. I would advise using dried fruit (blueberries, strawberries) and add to the fig mixture during the food processor processing. If you use fresh blueberries or strawberries they ooze out and we want our filling to hold together in the baking process.

*You can use regular stick butter and any milk you want (whole, 2%, skin, cashew, almond, etc). These can either be made vegan, gluten free, both, or neither. All substitution are a 1:1 ratio for your butter, milk, and flour. I did not have any milk so I used coffee creamer…worked perfectly!

I used Bob’s Red Mill 1:1 Gluten-Free Baking Flour, you can use all purpose or my recommended favorite whole wheat by King Arthur brand.

Watch the process below:

I love the addition of the Civilized Coffee honey crystals because it does not add liquid but all of the flavor! For a fun spin, sprinkle cinnamon before you add the fig paste in the center of the dough and a tad bit of turbinado sugar on the top before baking. Both are totally optional, or add cinnamon to your dough as you are mixing it. Lots of room for play here!

For the holidays, use gingerbread spice for a gingerbread fig newton!

Fig Newtons

• Servings: 24
• Time: 45minutes
• Difficulty: Easy
• Print

Ingredients

For the filling:

• 1 cup fresh figs, stems cut
• 2 cups water
• 1 tablespoon lemon juice

For the cookie crust:

• 6 tablespoons butter, room temperature ( I used Earth Balance)
• 3/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon (optional)
• 1/4 teaspoon all-spice (optional)
• Dash of salt
• 2 tablespoons milk (any) or creamer
• 1 3/4 cup flour
• 1/2 teaspoons baking powder
• Honey crystals (optional)

Directions

1. In a medium sauce pan, bring figs, water and lemon juice to a simmer for 10-15 minutes or until 1 tablespoon of juice is left.
2. Using a food processor, or something similar, puree figs with juice until a paste is made. It is okay if some juice is left.
3. Next, in a standing mixer fitted with paddle attachment or hand beaters, beat butter, sugar, vanilla, and spices (if using), and salt together. Add milk or creamer.
4. On slow, blend flour and baking powder.
5. Form into 3 discs and chill for 12 minutes.
6. Pre-heat oven to 350 degrees F, line baking sheet with parchment. Using one disc at a time, place between two pieces of parchment and roll into a 1/3-in thick vertical sheet. See video above.
7. Then, spread 1/3 of the fig paste in a long vertical line and smooth it out into a wise line, add honey crystals and we roll! To roll, grab one side of the paper and fold over fig paste then repeat on the other side making the shell. Cut into 1 inch or so sections. Repeat on next 2 discs.
8. I use an off set spatula to move the pieces and this you will want to work pretty quickly so the dough doesn’t get too warm.
9. Bake 15-16 minutes. Remove, let cool. Store in zip lock bag or air tight container. Good on counter for 3 days, 5 days in fridge, or place in freezer for a rainy day. They are softer the next day and has more flavor. I love the crunch from the oven but also the soft chew in the morning as they set over night!