Homemade gluten-free fig newton cookies you can whip up in a flash! Each bar has a pillowy soft crust wrapped around a fruity strawberry and fig filling that even the kids will love! This healthy fig newton recipe is so easy, it can be made in under an hour!
Say goodbye to those packaged cookies and a big hello to these healthy strawberry 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 (along with these cute strawberry pop tarts!)!
- Grass-fed butter - This is what gives the fig newtons their pillowy soft and buttery flavor. Make sure your butter is room temperature and soft to the touch. If needed, substitute vegan butter.
- Coconut sugar - Used to sweeten the crust slightly. If needed, this can be substituted with cane sugar or light brown sugar.
- Egg - This is what allows the crust to rise a bit creating a pillow-like softness. I do not recommend substituting the egg with a flax egg.
- Almond flour & Cassava flour - This combination is the best gluten-free flour for these strawberry fig newtons. If needed, substitute gluten-free 1:1 flour.
Step by step directions
This strawberry fig newton recipe is so easy to make! There are three main components:
Start with room temperature butter and beat in the coconut sugar until creamy. Then add in the egg and vanilla and beat well.
Next, 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 you prepare the filling.
To ensure a thick, jam-like filling, heat the strawberries and figs in a skillet with a little bit of honey and lemon juice until soft. The heat releases some of the natural sugars and softens the fruit.
Place the mixture in a blender or food processor and pulse until you reach a thick jam-like consistency.
Roll out half of the dough on a lightly floured working surface into a large rectangle. Spread the jam on top just left of the center of the rectangle. 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.
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.
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 arrowroot starch when rolling out dough. This helps keep the dough manageable and not too sticky.
- Use parchment paper when rolling out the 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.
If you're more of a visual learner, you'll love this video showing you exactly how to make these gluten-free strawberry fig newtons!
To store these gluten-free strawberry fig newtons, let them cool down completely then place them in an airtight container. They will keep for a week out on the counter and up to 10 days in the fridge.
Frequently asked questions
Yes, if needed you vegan butter can be substituted. Make sure whatever butter you use is at room temperature and is soft to the touch. Coconut oil can also be used, however, it should be in a solid state.
Be sure to only heat the strawberries and figs until soft (about 3 - 4 minutes). If you over heat them, they will become too mushy and won't create a "jam-like" consistency when blended.
This dough is best rolled out on top of a piece of parchment paper lightly dusted with a little extra flour. The parchment paper will help when rolling the dough up as well. Refer to the section above titled "assembly tips" for more info.
For more fruit filled treats, check out my:
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