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Homemade Fig Newton Cookies (Vegan+GF)

Love fig Newtons? Well these homemade ones are a really fun way to skip the packages and enjoy some baking in your own kitchen.
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 36 cookies



  • 10-12 medium figs stems removed and sliced
  • 1/2 cup medjool dates
  • 1 cup water
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon chia seeds
  • 1 teaspoon pure vanilla extract

Cookie Crust:

  • 150 g about 1 1/3 cups rolled oats
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 medium apple sliced and seeded
  • 1/4 cup maple syrup
  • 1 teaspoon baking powder
  • 1 cup almond flour
  • 1 cup arrowroot starch or cornstarch, plus a bit more for work surface



  1. Add the figs, dates, water, and lemon juice to a medium to large saucepan over medium high heat and bring to a low boil. Reduce heat to low and cook for about 10 minutes, stirring occasionally, until the dates begin to soften. Simmer, still stirring occasionally for about 5 minutes until mixture has begun to thicken. Remove from heat and set aside to cool. We'll come back to it after making the dough.

Cookie Crust:

  1. Pour the oats into a food processor or blender and pulse until it's ground into something like flour. After that, pour the floured oats into a separate bowl and add the apple, syrup, vanilla, and salt. Blend until completely smooth then pour into the bowl with the oats. Stir together then add the almond flour, baking powder, and starch until the mixture forms a thick dough. (It may seem a bit dry at first but as you continue stirring it should come together.)

Filling Pt.2:

  1. Pour the fig mixture into the blender (no need to wash ) and blend until completely smooth. Add the chia seeds and vanilla and pulse a few more times then set aside until ready to fill the cookies.


  1. Preheat oven to 350 degrees F (180 C) and line a baking tray with parchment or silicone pads. On a clean surface spread a small amount of cornstarch and scrape your dough out with a large rubber spatula. Roll out half of dough into a rectangle roughly 1/8 inch thick. cut into strips about 3 1/2 inches wide and use a pastry bag fitted with large tip (or just a spoon) to spread filling in a straight, 1-inch wide, line down center of strips. Fold one side over filling and brush with water, then fold other side to overlap and press down gently to seal. Cut strips into bars and place (fold side down) on baking tray.
  2. Bake for 12-15 minutes or until edges are golden. Remove from oven and cool before serving.
  3. Alternative Method:
  4. For a quicker way to make these you can simple roll the dough into 1-inch balls and press them into thumb print cookies. Fill them with a spoonful of the filling and bake on a parchment lined tray for 12-15 minutes. Cool before serving.