Oct 10 2012

Homemade Fig Newtons!

Homemade Fig Newtons!

I’m sure it’s obvious that I don’t buy a lot of pre-packaged food, but Fig Newtons are one of the few things I occasionally buy. I get Newman’s Organics (a brand I’m a fan of), but in order to stay “fresh” on the shelves of stores, even organic brands have to add ingredients that I would rather live without (i.e. soy lecithin, corn syrup).

So, I was excited when I saw on Weelicious a recipe for home-made newtons. I had to make a few changes to make them vegan, etc., but the end result is amazing! They taste great, and they are fun to make with the kids. I personally think working with most dough is a pain in the ass, but when you do it with kids it’s fun.

Figs are a great source of antioxidants, vitamins A, E, K and minerals like calcium, potassium, and iron. These make a great after school snack, or late night munchie.


  • 1 cup roughly chopped dried figs, stems removed
  • 2 tablespoons strawberry jam
  • 1 tablespoon honey
  • 6 tablespoons unsalted non-dairy butter, softened
  • 1/2 cup sugar
  • Egg replacement equivalent to 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white whole wheat flour


  1. Preheat oven to 350.
  2. Place the figs in a small bowl, cover with hot water, and soak for 10 minutes.
  3. Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add strawberry jam, honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.
  4. In the bowl of a standing mixer, or with a hand mixer, cream together the non-dairy butter and sugar for 2 minutes, or until smooth. Add the egg replacement and vanilla and mix until incorporated.
  5. Add the flour and mix until a dough forms.
  6. Roll dough between two pieces of parchment paper into two 12 x 4 inch rectangles.
  7. Spread the fig mixture on one half of each rectangle – spreading up the 12-inch side and leaving a 1/4-1/2 inch border.
  8.  Fold the dough over on top of itself and gently press the dough together at the edges.
  9.  Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet.
  10.  Bake 15-20 minutes, or until golden.

This recipe also works well with peanut butter, if you want to spread a layer on the dough, before you add the fig mixture.

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