Skip the packaged cookies because grain free, naturally sweetened and paleo fig newtons are so easy to make at home!
There are some recipes that are painstakingly planned and then there are others that jump out of the woodwork, burrow into your brain, and won’t let you think about anything else (least of all the recipe you’d actually planned to make) until you’ve successfully conquered it.
On a completely unrelated note, please don’t ask me how many homemade fig newtons are in my fridge right now. 
Luckily, there is no such thing as too many homemade fig newtons. They’re delicate and flaky – but only when they’re fresh from the oven; after a night in a tupperware they soften up into a more fig-newtony-cakey texture, so you get the best of both worlds. And the filling! Oy. Don’t even start with me. It’s SO. GOOD. Somehow, only four basic grocery store ingredients transform into something transcendent with nothing more than a tap of your magic wand. Actually a whirl in the food processor, but those are pretty much the same thing, in my book.
Since everyone in the known universe has at least some vague familiarity with fig newtons, I assume they need no introduction. So just imagine the newtons you know, but with a more delicate crust, a less aggressively-sweet filling and a hint of fruitiness and spice. Plus, of course, not a hint of gluten, grain or refined sugar in sight, but I dare you to try to convince anyone of that.
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HomePaleo Fig Newtons
- Total Time: 45 minutes
- Yield: Makes 8 bars 1x
- Diet: Gluten-Free, Dairy-Free
Description
Chewy, homemade fig bars with a naturally sweet crust. Perfect for an afternoon snack or dessert.
Ingredients
- 1 cups (237 ml) dried figs
- 2 tbsp orange zest
- 1 tbsp fresh orange juice
- 0.25 cups (59 ml) grade B maple syrup
- 0.125 tsp pumpkin pie spice
- Pinch fine sea salt
- 1 cups (237 ml) blanched almond flour
- 0.25 cups (59 ml) coconut flour
- 0.25 cups (59 ml) tapioca starch
- 1 tbsp granulated monk fruit sweetener
- Pinch of salt
- 1 large egg
- 0.25 cups (59 ml) butter
Instructions
- Preheat the oven to 350°F (177°C).
- Cover a standard baking pan with parchment paper or a nonstick pad.
- Make the filling: Pulse the figs in the food processor to roughly chop, then add the remaining filling ingredients and puree into a chunky paste. Scrape down the bowl to ensure everything is evenly incorporated.
- Transfer the filling to a small bowl.
- Wash and dry the food processor.
- Make the crust: Pulse the almond, coconut, and tapioca flours, sweetener, and salt together to combine. Add the egg and process for a few seconds. Add the butter and process until the dough forms a ball.
- Divide the dough in half, and gather each half into a ball.
- Place one dough ball between two pieces of wax paper and roll into a rectangle (about 1/2 cm thick).
- Slice the rectangle in half lengthwise to form two long strips.
- Divide the filling into four equal portions and spread one portion along each dough strip, leaving a 1/2″ border.
- Fold each dough strip over the filling, forming two filled logs. Press the edges to seal and transfer to the prepared baking sheet. Flatten slightly.
- Repeat with the remaining dough and filling to make four logs.
- Bake for 20-25 minutes, until the logs are slightly golden.
- Let cool until comfortable to handle, then cut into 1 1/2″-2″ slices and transfer to a wire rack to cool completely.
Notes
- For a richer flavor, soak the dried figs in warm water for 15-20 minutes before processing.
- If the dough is too dry, add 1-2 teaspoons of water at a time until it comes together.
- Store cooled Fig Newtons in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
What ingredients do I need to make the filling for the Paleo Fig Newtons?
The filling requires only figs, which are naturally sweet, to create that classic flavor.
How can I achieve the delicate and flaky texture for the crust?
To get a delicate and flaky crust, make sure to blend the crust ingredients well in the food processor until they have a fine, consistent texture.
What happens to the texture of the fig newtons after they’ve been stored overnight?
After a night in a tupperware, the fig newtons will soften and take on a more cake-like texture, giving you a different experience from when they are fresh out of the oven.
Hi! Thanks for your recipe! I’m excited to try. How big of a rectangle shouldnit Be for half the dough? Or did you just eyeball it? Thanks!