Homemade fig newton cookies you can whip up in a flash. Each cookie has a buttery grain-free crust wrapped around a marvelous strawberry and fig filling. They're also paleo, gluten-free, and dairy-free, making them the best healthy fig newtons on the block!
Say goodbye to those packaged cookies and a big hello to these healthy fig newtons you can make right at home! If you didn't grow up on fig newtons, my sincerest condolences. Stuck in the middle of the cookie and snack bar spectrum, they're a childhood favorite of mine!
Healthy Fig Newton Ingredients
The ingredient list for these bars is quite simple. Here is what you need:
- Vegan or grass-fed butter
- Coconut sugar
- Almond flour
- Cassava flour
- Baking Soda
How to Make Homemade Fig Newtons
- The dough - First and foremost, we need to make the dough. We start with room temperature butter (vegan or grass-fed) and beat in the coconut sugar until we get a nice creamy texture. Then we add in the egg and vanilla and beat until fully incorporated. Next, we fold in the flours and baking soda until a large ball of dough forms. Wrap up the dough and stick it in the fridge for a couple minutes while we prepare the filling.
- The filling - To ensure a thick, jam-like filling, heat the strawberries and figs in a skillet with a little bit of honey until soft. The heat releases some of the natural sugars and the softness of the fruit allows for a well-blended filling.
- Put it all together - now we need to assemble the bars. After you roll out the dough and shape it into a rectangle, spread the jam on top just left of the center. We want it a little off to the side so there is enough room to fold both sides over top evenly. Start by folding the left side of the dough over the filling. I like to use the parchment paper to guide it. Then, fold the right side of the dough over top and press into the dough so that it's almost "glued" together. You should now have a long log of dough filled with the fig mixture. More details on this step below.
- Cut into bars. This is the easy part. Cut the log in half with a knife and then in half again to make 4 bars. This may vary depending on how big you want your bars.
Assembling the Bars
I know what you're thinking, how do you get the filling in the middle? The good news is that it's actually super easy with a few tricks!
- Flour is your bff. I like to use tapioca flour or a touch of arrow root starch when rolling out dough. This helps keep the dough manageable and not too sticky.
- Use parchment paper when rolling out your dough. This part is crucial. You can use parchment paper to guide the dough over the filling when it's time to wrap up the filling
- You want your filling to be thick. I have attempted to roll up a filling that is too thin around dough and I'll be the first to tell you that it isn't fun. Thick filling is best for this recipe as it will all stay in place when you fold the dough into place.