These Paleo Fig Newtons are easy, delicious, and healthy. Made with all real ingredients and sweetened only with fruit. Gluten free and vegan as well!
Fig Newtons were one of my favorite cookies when I was younger. I know it’s a little weird, but I’d pick that over other cookies most the time. I always loved the filling- the slight crunch from the seeds and how it’s sweet and sticky. This homemade version is just as tasty, but without all the junk (high fructose corn syrup, soy bean oil, and resistant corn maltodextrin- just to name a few.) The filling is sweet, but not overly sweet. The almond flour outside is so much better than the store bought ones. It’s more moist, is grain free, naturally sweetened, and has a hint of applesauce. It is so good!
These are easy to make! The filling is blended in a food processor or blender in less than a minute and the outside cookie is mixed in a bowl with no mixer required. It is pressed into a pan and baked and ready in about 30 minutes. So simple!
These aren’t quite as sweet as the original, but they’re not meant to be. If you’re eating paleo then you will find them plenty sweet, if you’re used to regular cookies you may think they’re not sweet enough. It’s all personal preference as well. My husband and I both think they’re just right.
It does take a little time pressing them into the pan. Don’t rush it! To get that top layer to cover the fig mixture, it’s easiest to flatten small pieces out with your fingers then press it on top. Continue until it’s all used then press to fill in any small holes.
You will love this healthier version of the famous cookie. Made with all real ingredients that you can feel good about eating.
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Paleo Fig Newtons
Ingredients
Crust
- 1 1/2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 cup unsweetened applesauce
Instructions
- Preheat oven to 325° and line a 8x8 pan with parchment paper.
- Combine figs, lemon juice, salt, and cinnamon in a food processor or blender and process until smooth. It will be a thick mixture.
- In a medium bowl, combine almond flour, coconut flour, salt, cinnamon, and applesauce. Stir until fully combined and no lumps remain. Divide in half and press half of the mixture into the prepared pan.
- Top with fig mixture, spreading as evenly as possible.
- Top with remaining almond mixture. The best way to do that is to take small pieces and flatten with your fingers. Place on top of fig mixture and repeat until all almond mixture is used. Press any holes closed once all is on top.
- Bake for 30-32 minutes.
- Cool and cut into squares.
Simone says
Hi! I have a nut allergy, and was wondering if you had any success with other GF flour options? Thanks!
Jessica DeMay says
Hi Simone- I think sunflower seed flour would work great. You can make it yourself using raw seeds in a blender or buy it on Amazon, but it’s much cheaper to make. Hope that helps!
Katie says
This recipe was amazing and super easy. It’s 5 year old and mom approved.
Jessica DeMay says
Thanks, Katie! I’m so glad you both loved them!
Vicky Kamlani says
These were great!!! We changed the filling a little – added orange juice because we didn’t have lemons. Added water and maple syrup because the figs would not move in my blender. So good!!
Jessica DeMay says
Thanks for trying them, Vicky! I’m so glad you like them!
Cara says
Can these be made with fresh figs? My tree is overflowing!
Jack says
Why does it have applesauce and cinnamon in it? Does the original recipie have these ingredients? I don’t want the extra sugar or the cinnamon.
Jessica DeMay says
Hi Jack- no applesauce isn’t in the original. The original is sweetened with high fructose corn syrup, sugar, and corn syrup. Applesauce is the only sweetener in the cookie part- no maple syrup or coconut sugar. It’s not extra sugar. Feel free to leave the cinnamon out, but I made these as a copycat and they taste just like them. If you’re looking for a copycat with the exact same ingredients, then this isn’t it. It’s much healthier and lower in sugar.
Katy says
I only had a 2.25 qt baker availble so I used 3 cups almond flour, 1 cup coconut flour (because my brain read 2 T as 1/2 cup, duh!), about a cup and a half apple sauce (the extra 1/2 cup to make up for the added coconut flour)
For the filling I used about 15-20 fresh figs and boiled them with water Until soft and jammy, then pureaide (sound that out please, Autocorrect isn’t helping me out lol)… no citrus because I didn’t have any.
Pretty anxious to see how they turn out… five minute left in the oven.
Thank you for the recipe. I’m awful at following them but appreciate the starting point!
Jessica DeMay says
Hi Katy- I’m curious to how they turned out. 1 cup of coconut flour is definitely too much and I’m thinking they came out dry. I hope they still are tasty!