Homemade Fig Newtons

Homemade Fig Newtons

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  • Prep Time


  • Total Time


  • Servings



  • For the cookie:

  • 2

    cups white whole wheat flour

  • 2


  • cup coconut oil

  • cup maple syrup

  • 1

    tsp baking powder

  • 2

    tsp ground vanilla bean or extract

  • ½

    tsp cinnamon

  • 2

    T milk (I used almond milk)

  • 2

    T applesauce unsweetened

  • For the filling:

  • 15-20


  • 1

    T maple syrup

  • water


For the filling: In a food processor, grind up the figs, 1 T maple syrup and a bit of water. You want the figs to be the consistency of peanut butter so only add a bit of water. I think I used about 1 tablespoon. Blend into a paste and set aside. For the cookie: Preheat oven to 350. In one bowl mix all the dry ingredients. In another bowl, mix the wet. Add dry to wet and mix only until combined. Be careful not to over-mix. The dough will be sticky and a bit wet. Gather it in a ball and wrap it. Put the dough in the fridge for about an hour to firm up. Once firm, roll the dough onto a floured surface. I tried to roll my dough as square as possible. Once the dough is rolled out, spread the fig mixture onto half of the dough. Once the fig mixture is spread, fold 1 half of the dough onto the other and cut into squares. I cut mine into about 2×2 squares and used a pizza cutter to do so. Place on lined baking sheet and bake for about 12-15 minutes. They should last a couple of weeks, but you can refrigerate them to make them last even longer. Enjoy!


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