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!
A classic made-over
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 with simpler ingredients. 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. A mix of dried figs, lemon juice and a touch of cinnamon. 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.
Making the fig newton crust
It does take a little time pressing the crust 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. The proportions are also a little different than the store bought kind- the crust is thinner and the filling is thicker. It's a good change.
You will love these paleo fig newtons- made with all real ingredients that fir your dietary needs. Here are some more copycat recipes to try:
- Paleo Butterfinger Candy Bars
- Vegan Paleo Cosmic Brownies
- Paleo Vegan Samoa Cookies
- Oatmeal Cream Pies (paleo)
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Paleo Fig Newtons
Ingredients
Crust
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ 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.
Sloane says
I have a sensitivity to almonds; could you just use all coconut flour or perhaps a different nut flour?
Jessica DeMay says
Hi Sloane- coconut flour wouldnt work because it's much drier and requires a lot of liquid, but another nut flour should work great. Hope you try them!
Heidi says
Can I use fresh figs rather than dried?
Jessica DeMay says
Hi Heidi- I haven't tried so I can't for sure. I'm sorry I can't be more of a help. Hope you try them.
Summer says
Did you try that yet? All I have is fresh I froze from my tree this past summer.
Stephanie says
Made these today. OMG - delicious! Thank you for sharing this lovely recipe. Will be making these again, for sure. 🙂
Jessica DeMay says
You're welcome, Stephanie! Thank you for trying them! So glad you love them 🙂
Gisele Briggs says
Do you think I could use dates instead of figs?
Jessica DeMay says
Hi Gisele- Yes, dates will work as well. I hope you try them and enjoy them!
Pavla says
Fantastic recipe, although I must have had a moment because it wasn't until the end, just before I put the Finished product in the oven that I noticed that recipe is asking for FIGS not DATES! So now I can positively let you know that it works just as well with dates, my kids, my husband and friends all loved it!
Making it second time today:)
Jessica DeMay says
Thanks, Pavla! Ha- well, that doesn't sound like the worst mistake 🙂 I'm glad everyone enjoyed them and I'm happy to hear you're making them again!
Amanda says
Do these freeze well? Store for how long otherwise? I used an cake frosting spatula to spread the top layer of the crust! It worked really really well.
Jessica DeMay says
Hi Amanda- I haven't tried freezing them, but I think that would work great. Just make sure they're airtight so they don't get freezer burn. That spatula trick is so smart! Thanks for sharing it 🙂
Megan Elberty says
Thanks for a healthy sweet treat to add to my recipe box!
Jessica DeMay says
You're welcome, Megan! I hope you enjoy them!
Kaila @ Healthy Helper says
Can the almond meal be swapped for coconut flour?
Jessica DeMay says
Hi Kaila- are you asking if these can be made completely with coconut flour? That may work but the measurements won't be the same. Coconut flour is much drier and not as much is needed. Maybe 1/2-3/4 cup total- I don't know for sure though because I haven't tried it. I hope that helps.
Kaila @ Healthy Helper says
Thank you!! Will give these a try!
Jessica DeMay says
You're welcome! I hope you enjoy them 🙂
Jamie says
Did that work for you?? I'm allergic to nuts but can have coconut flour so I was curious if I could just use all coconut flour too! How did it turn out?!
Spenser says
Can I sub coconut flour for the cup of almond flour I'm missing? I may need a little more/less of the coconut flour I'd think?
Jessica DeMay says
Hi Spenser- that may work, but is doesn't convert 1:1. You don't have any almond flour or just not enough? You'll need maybe 1/4 of the amount of coconut flour because it's much drier and goes further. I hope that helps and let me know if you have any other questions.
Isabelle says
I would like to try them, but without adding the salt.... you think it would taste good? Thanks
Jessica DeMay says
Hi Isabelle- the salt really helps bring out all the flavors. I always use Real Salt- it's unprocessed and I never need as much because the flavor is so much better. It isn't stripped of all the minerals that table salt is. This will work without the salt, but I don't recommend it.