Description

Gluten-free fig newtons are the perfect combination of soft, crumbly dough and sweet, fruity filling, making them an irresistible snack or breakfast treat. This homemade recipe uses wholesome ingredients to replicate the classic cookie, ensuring everyone can enjoy its nostalgic flavor without worrying about gluten. Let’s get baking!

Ingredients

Scale

For the Dough:

1 ½ cups gluten-free all-purpose flour (with xanthan gum)
½ cup almond flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter or coconut oil (softened)
⅓ cup coconut sugar or light brown sugar
1 large egg (or flax egg for vegan)
1 teaspoon vanilla extract

For the Fig Filling:

1 ½ cups dried figs (stems removed)
⅓ cup honey or maple syrup
¼ cup orange juice (freshly squeezed)
½ teaspoon cinnamon
2 tablespoons water (as needed for consistency)

Instructions

1. Prepare the Filling:

Soak dried figs in warm water for 10 minutes to soften.
Drain and transfer figs to a food processor. Add honey, orange juice, cinnamon, and water.
Blend until smooth and jam-like. Set aside.

2. Make the Dough:

In a medium bowl, whisk together gluten-free flour, almond flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add egg and vanilla extract; mix until combined.
Gradually add dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal parts, wrap in plastic, and refrigerate for 20 minutes.

3. Assemble the Fig Newtons:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll out one portion of dough between two sheets of parchment paper to a ¼-inch thickness.
Spread half of the fig filling over the dough, leaving a ½-inch border.
Roll out the second portion of dough and place it over the filling. Press edges lightly to seal.
Cut into rectangular bars and transfer to the prepared baking sheet.

4. Bake:

Bake for 12–15 minutes, or until edges are lightly golden.
Let cool completely before serving to allow the filling to set.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Make Ahead: The dough and filling can be prepared a day in advance and refrigerated separately.
Substitutions: Swap honey with agave for a vegan option, and use oat flour for added fiber.
Rolling Tip: Use parchment paper to prevent sticking and ensure even thickness.

Prep Time: 30 min
Cook Time: 15 min

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 12 g
Sodium: 80 mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3.5g
Trans Fat: 0
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 15 mg