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.
Paleo Fig Newtons
- 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.