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5 from 1 vote

Homemade Fig Newtons

Better Than Store-Bought Fig Newtons! These cookies are so much easier to make than you might think and every bite is sweet, soft, extra figgy, and just SO. GOOD.
Prep Time45 mins
Cook Time8 mins
Total Time53 mins
Course: Snacks
Cuisine: American
Servings: 48
Calories: 146kcal
Author: Traci


Fig Filling

  • 2 cups dried figs
  • 2 cups almond flour
  • 2 cups sifted powdered sugar
  • ¼ teaspoon salt
  • 6 egg whites
  • ½ teaspoon orange zest
  • ½ teaspoon vanilla extract


  • 2 cups oat flour
  • 1 ½ cups all purpose flour
  • 2 teaspoons baking powder
  • teaspoon baking soda
  • teaspoon salt
  • cups unsalted butter, room temperature
  • 1 ⅓ cups brown sugar, firmly packed
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract



  • Place dried figs in the bowl of a food processor.
  • Purée.
  • Combine fig paste, almond flour, powdered sugar, and salt in the bowl of an electric mixer.
  • Mix well.
  • Add eggs.
  • Mix well.
  • Stir in orange zest and vanilla.
  • Set aside.


  • Heat oven to 375 degrees F.
  • Line sheet pan with parchment paper. Set aside.
  • In a large bowl, whisk together oat flour, all purpose flour, baking powder, baking soda, and salt. Set aside.
  • With an electric mixer, beat butter and sugar.
  • Add eggs, one at a time, beating well after each.
  • Mix in vanilla.
  • Stir in flour mixture just until blended.
  • Divide dough into thirds.
  • Working with 1 portion of dough at a time, place on an un-floured piece of parchment.
  • Lightly sprinkle top with flour.
  • Roll into a rectangle that is 4" wide and 1/8" thick.
  • Trim, if necessary.

Putting It Together

  • Place fig filling in a piping bag.
  • Snip off end so that you have about a 1" opening.
  • Pipe filling straight down the middle third of dough.
  • Fold the right side of the dough over the filling.
  • Using the parchment to help, roll the dough over to the left so that the seam is on the bottom.
  • Press gently to seal.
  • Using a sharp knife, slice into 1 1/2" sections.
  • Repeat with remaining dough and filling, mixing scraps back in and re-rolling.
  • Place cookies on prepared baking sheet.
  • Bake for 7-8 minutes until just starting to brown.


  • Cut off the stems on the dried figs before puréeing.
  • Be careful not to over-mix the cookie dough!
  • Don't add more than 1/4 teaspoon of orange zest! It's just enough to bring some flavor to the cookies.
  • Don’t press too hard when assembling the cookies! You just want to gently seal the cookie.
  • You can cut the cookies bigger or smaller. The baking time will need to be adjusted.


Serving: 1cookie | Calories: 146kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 75mg | Potassium: 83mg | Fiber: 2g | Sugar: 14g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg