There’s nothing quite as comforting as biting into a plump, moist Fig Newton…brings back all kinds of nostalgic childhood memories. Trouble with traditional Fig Newtons, and even the ones baked at your local health food market, is that the dough is made with grains and the filling is tainted with refined sugar. Nothing comforting about that!
I’m really pleased with how this recipe turned out (my second try…read about try #1 here). The dough is really sturdy and easy to roll out, and the cookies end up nicely golden and crispy on the outside while tender and moist on the inside. We’re using blanched almond flour and coconut flour instead of grain-filled flours and the sweetness in our filling comes from figs, apple and apple juice. Delicious and nutritious 🙂
Feel free to freeze your leftover cookies to keep them longer. I’m looking forward to packing these in lunches once school starts back up at the end of August. One cookie provides hours of energy. Enjoy!
- 1 cup dried figs, chopped (7oz)
- ½ cup apple, shredded
- ¼ cup lemon juice
- ¼ cup apple juice
- 2 ½ cups blanched almond flour
- ¼ cup coconut flour
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup coconut oil
- 2 eggs at room temp
- 1 Tablespoon vanilla
- ⅓ cup coconut sugar
- Combine all of the filling ingredients in a small saucepan. Place over medium low heat and simmer for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes.
- Place the fig mixture in a food processor and pulse until well blended.
- Preheat the oven to 350 degrees F. Lightly grease a pan with coconut oil.
- Combine the dry dough ingredients in a medium bowl and mix to remove any lumps. Combine the wet dough ingredients in another medium bowl and mix well. Combine the wet and dry ingredients together and mix well. Equally divide the dough and form into 2 balls. Chill for 15 minutes.
- Cut two rectangular pieces of parchment paper and place one ball of dough in between them. Use a rolling pin to flatten the dough evenly into a rectangle that is 16 inches long and 2 inches wide. Do the same with the remaining ball of dough, so that you have 2 rectangles that are matching in size.
- Cover one of the rectangles with the fig filling, keeping ¼ inch of dough around the rectangle free of filling. Carefully place the remaining rectangle of dough over the rectangle covered with filling. Pinch the edges of the two dough pieces all the way around the rectangle.
- Transfer the long piece of dough, along with the parchment paper that it is on, onto the baking sheet. Slice the dough into 16 1-inch cookies. Separate slightly, so that none of the cookies are touching each other.
- Bake for 15-20 minutes, until the dough turns golden. Enjoy!