Turns out, Homemade Fig Newtons are way better than the real thing! This homemade version requires no baking and only a handful of simple ingredients.
Both the cookie and the filling have fresh orange juice and zest, which gives these babies a seriously delicious burst of flavor!
If you make these, I highly recommend letting them chill awhile after cutting them as well as eating them straight out of the refrigerator. They’ll get perfectly firm and even more tasty!
If you give this a try, I’d love to hear about it! Tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos to show me your results! (:
Fig Newtons (V/GF)
These homemade Fig Newtons are way better than store-bought!
Ingredients
Cookie Crust
- 1 1/2 cup gluten free oat flour *see notes
- 1/4 cup + 3 tbsp coconut flour
- 1/4 cup + 2 tbsp maple syrup
- 2 tbsp coconut oil
- 2 tbsp orange juice
- 2 tsp orange zest
Filling
- 3/4 cup dried figs , soaked in HOT water for at least 30 minutes
- 1 1/2 tbsp orange juice
- 1 tbsp water
- 1/2 tbsp maple syrup
- 1/2 tsp orange zest
- Pinch of ground cinnamon
Instructions
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In a large bowl, mix together both and then add the maple syrup, coconut oil, orange juice and zest. Mix together until fully combined.
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Place the dough on a piece of parchment paper and roll it out to make a 9 x 14” long and ½” thick rectangle. Transfer to the refrigerate to chill while making the filling.
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To make the filling, drain the water from the figs and place figs and the remaining filling ingredients in a food processor. Process until it becomes a paste. Set aside.
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Take the chilled cookie crust out of the refrigerator and cut it in half lengthwise.
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Place half of the filling down the center of each rectangle.
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Take the left side of the first rectangle and roll it to meet the right side. Carefully pinch ends together to stick. Smooth out any cracks in the dough that you can, but it’s OK if there's some left. They won't affect the final product!
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Repeat the last step with the second rectangle.
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Place logs back in the refrigerator to chill for at least 2 hours.
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After chilling, cut into cookies (about 1” wide).
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Enjoy! Store leftovers in the refrigerator. These will get better and firmer the longer they chill.
Recipe Notes
If you don’t have gluten free oat flour, you can just throw some old fashioned oats in a food processor and process until it becomes a flour.
If you liked this recipe, you’ll love my Breakfast Date Bars, Maple Mango Pecan Cookies and my No-Bake Nutella Cookies!
