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cookie - Homemade Gluten-Free Fig Newtons


Serves 16. 150 Calories; 8g Fat (46.1% calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 103mg Sodium.

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Rate this recipe 4.3/5 (9 Votes)


  • Filling:
  • crust
  • 3/4 cup gluten-free oat flour
  • 1/2 cup gluten-free all purpose flour
  • 1/2 cup golden flax seed meal
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 3/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup Swerve Sweetener or other erythritol
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 8 oz dried figs (I used golden California Figs)
  • 1/2 cup water


Adapted from


Step 1

In a small bowl, whisk together the oat flour, all purpose flour, flax seed meal, coconut flour, baking powder, xanthan gum and salt.
In another bowl, beat butter with erythritol until well combined. Beat in egg and vanilla extract.
Beat in flour mixture until dough comes together.
Turn out onto plastic wrap and shape into a low, flat rectangle. Wrap tightly and refrigerated 1 hour.
Combine figs and water in the bowl of a food processor and puree until smooth.
To assemble:
Preheat oven to 350F and line a baking sheet with parchment paper.
Sprinkle work surface with some gluten-free all purpose flour and roll out dough to a large rectangle, about 10 by 16 inches. Cut into 4 even strips, about 4 inches wide each.
Gently and carefully loosen each strip of dough with a sharp knife or an offset spatula. Spoon 1/4 of the filling down the center of each strip.
Carefully fold edges over and pinch to seal. Patch any cracks or tears.
Cut each strip into 8 cookies and place cookies on prepared baking sheet.
Bake 12 to 15 minutes, or until light golden brown and just firm to the touch.
Remove and let cool completely on pan.


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