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+ servings
three fig newtons on parchment paper with flowers and fresh figs

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.
4.50 from 6 votes
Prep Time: 45 mins
Cook Time: 8 mins
Total Time: 53 mins
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

Dough

  • 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

Filling

  • 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.

Dough

  • 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.

Notes

  • 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.

Nutrition

Serving: 1cookieCalories: 146kcalCarbohydrates: 22gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 75mgPotassium: 83mgFiber: 2gSugar: 14gVitamin A: 86IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.