Homemade Fig Newtons Recipe

Homemade Fig Newtons for you.  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.  But if you ever looked at the ingredients, most are not good.

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. You definitely need to try them.

Homemade Fig Newtons

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.

Another great thing about this recipe is that it freezes well.  So you can make up a huge batch and freeze some for later. I suggest storing them in an air-tight container with a piece or parchment between each row of cookies.  That way, you don’t have to worry about them sticking together.

Homemade Fig Newtons

Homemade Fig Newtons

Prep Time 1 hr Cook Time 15 min Serves 16 cookies     adjust servings

A healthier version of the classic cookie.


    For the cookie

    For the filling

    • 15-20 figs (I used dried Turkish Figs I got at Sprouts)
    • 1 T maple syrup
    • water


      For the filling

      1. 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.
      2. Blend into a paste and set aside.

      For the cookie

      1. Preheat oven to 350.
      2. In one bowl mix all the dry ingredients.
      3. In another bowl, mix the wet.
      4. Add dry to wet and mix only until combined. Be careful not to over-mix. The dough will be sticky and a bit wet.
      5. Gather it in a ball and wrap it.
      6. Put the dough in the fridge for about an hour to firm up.
      7. Once firm, roll the dough onto a floured surface. I tried to roll my dough as square as possible.
      8. Once the dough is rolled out, spread the fig mixture onto half of the dough.
      9. 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.
      10. Place on lined baking sheet and bake for about 12-15 minutes.
      11. I got about 16 out of my batch.


      Recipe Notes

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

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      168 thoughts to “Homemade Fig Newtons Recipe”

      1. 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!!!!
      2. 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! :)
      3. 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.
      4. 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(
      5. 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 !
      6. 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!
      7. 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?
      8. 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. :)
      9. 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!
      10. 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! :)
      11. 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!
      12. 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!

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