Homemade Fig Newtons

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Before we cleaned up our diet, Fig Newtons were a big staple around here.  We all know how fig newtons are often touted as a healthy cookie option for kids.  So when I read the label for my Fig Newton Exposed post, I was disgusted at all the nasty stuff in them!  My healthy fig newton recipe is so much healthier than store bought ones and a fig newton you can feel good about giving your kids. These fig newtons also taste better in my opinion.

Fig Newtons 1 watermark

These are made with whole grains and no refined sugars, unlike the real cookies.  The real cookies contain high fructose corn syrup. :(  You can also use the recipe as a base to add in your own fillings.  If you filled these with fruit, they would almost taste like a Nutri-Grain bar as well.  The possibilities are endless.  I also added a little cinnamon to the dough to spice it up a bit.  I think it turned out well that way.  One other thing to note is, using the coconut oil will not make them taste like coconut at all, but it does help add a sweetness to the cookies.

Homemade Fig Newtons

Homemade Fig Newtons

Homemade Fig Newtons

Rating: 51

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 16 cookies

Homemade Fig Newtons

A healthier version of the classic cookie.

Ingredients

Instructions

    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.
  • I got about 16 out of my batch.

They should last a couple of weeks, but you can refrigerate them to make them last even longer. Enjoy!

http://mywholefoodlife.com/2013/05/08/homemade-fig-newtons/

135 thoughts on “Homemade Fig Newtons

  1. I have loved Fig Newtons since my Kindergaten teacher gave them to try (and dried and fresh figs—all yum!) but I was sad reading the label. I’ve missed them. Although I eat little flour, this is a worthy exception!! Thank you!

  2. We have neighbors with fig trees. I made fig newtons a zillion times last summer– they are AMAZING. Wanna know a fun trick? Orange zest in the filling. Do it. :)
    These are gorgeous! Now I can’t wait for fig season again!

    1. Thanks for the tip! I will try that. I added a little cinnamon to spice it up a bit, but I will try the orange zest sometime!

    1. I hope you and he enjoy them! I had never bought figs either, which is sad because my mother in law is Turkish!

      1. I think your recipe is great and a good alternative to store bought ones which are full of gmo’s and preservatives. I am sorry people gave you grief, one way to shut them up is just change your recipe to organic. nothing they can say then but great things. all of the ingredients you listed can be purchased organically and you then have a 100% healthy snack. take care keep up the good work.

  3. Fig newtons were always a favorite. I remember sharing a sleeve of them with my dad while we drank our morning coffee on his porch in Florida. Now he is gone, and I don’t eat them any more…. but I sure would like to! I am going to try your recipe! Thanks for another great one!

  4. Thanks for this recipe! I love fig neutons but haven’t had them in forever since I can’t bring myself to buy anything that can sit on a shelf for years:/ I was wondering if I could use fig butter ( I have some from Trader Joes’) in the filling?

  5. I was a huge fig newton fan as a kid, but anytime I’ve eaten them as an adult I’ve thought they were due for a healthy makeover. These look and sound divine.

    We’re collecting childhood favorites for the Shine Supper Club this month and a recipe like this would be perfect. I hope you’ll join us!

  6. I just finished making these and my 5 year old was very excited to try them…and she loved them! I tried a different recipe for fig bars but came out hard…these ones are beyond perfect and deliciouse!!! I have also made your peanut Choc chip bars that we love in our home and I make them weekly now!!! Keep up the amazing work!!! It’s always hard to find healthy snack for kids.the recipes you put up here are great and kid friendly as well! My daughter loves to cook with me and your recipes are so simple she can loves to read them and measure the ingredients out!!!

    1. Awww that’s awesome! My daughter often helps me make the recipes and is my official taste tester. :) I have a Nutri-grain bar recipe coming in a few days as well. :)

    1. I didn’t use a real egg. I used flax meal to make an egg. All you do is take 3 T warm water and 1 T flax meal. Whisk together and put it in the fridge for a minute or two. Works great as an egg substitute. I think you can do it with chia seeds as well.

  7. I want to thank you for all these recipes! I recently became intolerant to refined/processed sugars (like lactose intolerance, but with sugar and corn syrup) and have really been missing desserts and such. Your website is soo helpful! I’ve been trying to make my own recipes with agave syrup, but have often used the wrong proportions. These give me a great base for some things I’ve been wanting to try. Thank you sooo much!

  8. These sound amazing! Can you tell me how I can make them gluten free? I have brown rice flour, coconut flour and almond meal in the pantry.
    Thanks, I absolutely love your blog!!!

    1. Thank you! You can try and make them gluten free. I would try brown rice and almond four. You may want to add an extra egg too. I hope you enjoy them!

  9. I love fig bars! I’m careful with my diet but once a month I allow myself to eat some whole wheat fig bars (that are sold at the farmers market down the street from me). I’ll definitely be making these. Thanks!

  10. I love fig Newtons….well I used too, I haven’t had them in years. I definitely want to try this recipe asap. Has any one substituted honey for the maple syrup with success?

  11. This look so yummy! We also had the store bought ones when everyone was going up I can’t believe all the yucky things that are in them. I’m trying this recipe tonight thank you!!!!

  12. I just made these and they taste great! However, my filling came out very goopy, even though I did not add any water. It oozed out the sides as I cut the cookies. I used fresh figs and I’m wondering if you used fresh or dried.

    I discovered your website about a month ago and have been making many of your wonderful recipes in my attempt to feed my family whole foods. Thank you for sharing!

    1. I am glad they taste good! I did use dried figs and I guess I have to edit the recipe to specify that. I am very happy you are enjoying my recipes! :)

  13. I am really looking forward to trying this recipe. My grandmother has a fig tree and we have a ton saved in the freezer from last season. Do you have suggestions on how to tweak the recipe for fresh figs?

    1. If you use fresh figs, I would probably use less and maybe strain them after you process them? I had a reader use fresh figs and she said they were a bit watery, so maybe the straining will help? Please report the results so I can tell others. I hope you enjoy it!

      1. I used about 12 fresh figs and followed the directions for mixing with maple syrup and putting in the food processor. The mixture was very watery. I then put the mixture in a pot on the stove and reduced it on low, until it was thick as peanutbutter.

  14. I can’t wait to try these! I miss these since going gluten free 5 years ago. I am going to try with gluten free flour. You have a great website! I stumbled upon you this morning when another blog shared your recipe for Coconut Truffles (which I can’t wait to try) and I kept clicking on recipes! L(

  15. We love fig newtons but haven’t had any since we read the label. I was given fresh figs so I had to add oatmeal and coconut flakes to get a peanut butter consistency. I am ready to put them in the oven and cant wait to try them. Thank you for a great healthy recipe. The next time I will use dried figs! Thanks again !

  16. Fiori di Sicilia works well too. It is a common extract used by the Italians. Basically a combination of orange, lemon and vanilla. Goes beautifully with figs!

  17. WHen I tried to roll out the dough after chilling it for 1 hour it was just a mess. I managed to spread it out on my cookie sheet but I know I will not be able to fold over half, its not firm at all. Can I bake it with the fig spread on half then cut it and sandwich it once cooked?

  18. Amazing! First time baking with coconut oil and using a flax egg and success. I should have double the recipe because I have a fig loving toddler and we will be fighting over them. Now trying to decide which Larabar recipe of yours to try:)

    1. Awesome! Glad you liked them! If I were you, I would try the coconut cream larabars. They are the most popular and also my fave. :)

  19. I made these today and found them to be pretty bland. I looked over the recipe and realized there is no salt in it at all. You probably omitted it for health reasons but I added just a bit of salt on top of one cookie and it was immediately improved. I wish I had noticed the salt omission earlier…

      1. Moving away from salt is very hard, but once you do, you will enjoy REAL flavors a lot more.
        Speaking from experience! Now when I eat salt, it makes me gag! So many better flavors than salt!

  20. I just made these! Had to use a lot more than 1 tbsp of water.. more like 3-4 to get the right texture/ability to blend it. (Had to use my BEABA!)
    Next time, I’ll double the filling and make the dough a lot thinner. (Mine ended up way thick!)
    The flavor was amazing! My husband and I both love these!
    Thank you!
    Now for some pumpkin overnight oats to put in the fridge for the weekend! :)

  21. I made these this week and they turned out great – even after inverting the portion of oil and applesauce. A trick for those who said they turned out too thick: I took the rolling pin to them again after folding the dough and before cutting them into squares. Thanks for yet another wonderful recipe!

  22. Your fig bar recipe looks great and I plan to try it. If I use dried figs, do I need to soak them first? I have never seen fresh figs where I now live, even in season, but dried figs I can find. (Trader Joe’s carries fig butter.) Thank you!

  23. I’m going to try these but was wondering- do you think dates would work? In Vancouver BC they sold date newtons- but I can’t find them in the US.

  24. Oh man you are going to be the death of me! Haha! These are amazing ~ soooo yummy!! I didn’t have figs but did have medjool dates so I used those instead. Used 17 of them and added about 2 teaspoons of water. They turned out so good!!! Thank you!!

  25. I feel pretty foolish asking this question as no one has asked this, but… About how large was the square you rolled out in inches? Or maybe you could just tell me how thin the dough should be (1/4″?). I ended up with more dough than filling (or maybe I spread the filling a little thick — not sure) and would really like to try and get the proportions a little better next time. Suggestions?

      1. Thank you. I know it’s not a true science so just a guess is great. They smell fabulous and I can hardly wait for dessert!!

  26. These didn’t come out good. In fact, they were disgusting. Maybe I did something wrong, but these tasted all flourish.

  27. I just took the first pan out of the oven. My house smells amazing! Can’t wait until they cool. Thanks for giving me a reason to use my mom’s original rolling pin. It always makes everything taste amazing!

  28. I’ve been looking for a Fig Newton recipe for a long time. As soon as I found this one I jumped up to give it a try. I sliced and dehydrated figs from my dad’s garden last summer and stuck them in the freezer. For the filling I ground 4 cups of dried sliced figs and 2 strips of dried orange rind in a Bullet and ground it completely. They looked like flour when I dumped them in a bowl. I followed the cookie recipe as listed. Loved the result, but they aren’t sweet. I will probably add a little sugar to the dough next time.

  29. Oh dear lord.
    I thought I had reached the pinnacle of food-related happiness when I discovered your version of pecan pie (thanks again for that, by the way).
    BUT I made these sweet little beauties last night, and I don’t know what I like best!
    Perhaps I should eat both. At the same time. Just for comparison, of course.
    Thank you for this. I can’t begin to tell you how much your recipes have simplified things for me.

  30. I’m glad I found this recipe! Some modifications I might make for next time: no maple syrup in the fig mixture (very sweet already). Use lemon juice and/or zest in the fig mixture and add water as needed to get the consistency. Add a bit of salt to the dough – maybe half a teaspoon of sea salt – to give it some life. I might play around with some other dried fruit for the filling for fun. It’s a very versatile recipe!

  31. I just took these out of the oven and they are DELICIOUS!! I’m training for a marathon at the moment and hate all the artificial fuel foods and thought this time around I’d go the natural route. Fig newtons are one of the recommended running foods but I hate how much fake stuff they pack in those little guys. When I saw your recipe I was so excited but when I took my first bite I was even happier! So good, so natural and so healthy! I think they are going to be great running fuel!! Thank you!

  32. Way to go Melissa! This link is in a Food Babe’s letter about Fig Newton’s and she’s recommending your recipe.
    I love your recipes; they are delicious and super easy to make.
    Thank you!!

  33. I just stumbled upon your blog after googling “homemade fig bars”, was I shocked to see that it actually sounds much easier than I expected! My dad and sister and I love them, we normally buy them from Amish Markets, never thinking we could actually make them ourselves! I’ve seen you comment about blueberry chia jam as a filling, but was wondering if you thought you could use dried blueberries instead since you used dried figs? I realize this is not rocket science, but just wanted your thoughts (In my mind you are the supreme cook), I’m super excited to try to make these!

    1. I think dried blueberries might work well in these. You might have to add a little water though. I hope you enjoy my recipe. :)

  34. Hello! for flax eggs, can i just use two normal eggs?
    and for the dried figs, i am using figs from my tree, how should i dry them out. i don’t have a dehydrator.

  35. I just made these with fresh figs, and though they are a bit goopey (I should have read these comments beforehand so I could have corrected this), they are delicious! My husband and I both really like them! I am so excited to have a cookie treat to put into my preschooler’s lunchbox that is healthy and that she will enjoy:-) She is used to real food lunches and never complains about what I pack for her, but I am excited to be able to give her something fun and different that is still real food and didn’t take me all day to make!
    Thanks so much for your creative recipes and for your dedication to helping people enjoy real food! Your recipes are always a part of our weekly meal plans:-)

  36. Yay, thank you! I, too was heartbroken when I read the label on the Fig Newtons. We were avoiding HFCS anyway, then my hubby was diagnosed with diabetes and we had to really take a long hard look at the rest of our diet. Maple syrup is one of our primary sweeteners and the whole grain flour makes this a perfect treat. I will have to make them soon.

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