Fig Newtons

Not to be dramatic, but this recipe is absolutely my new FAVORITE dessert. And snack. And dinner.

What really is a “serving size” anyway?


I’ve been wanting to try homemade fig newtons for a while. Most vegan recipes online are “no bake” variations, consisting of mainly finely ground dates + nuts. While I have nothing against these interpretations, I really wanted a cookie that was fairly reminiscent of the cake-y store-bought variety.

Would you believe me if I said these taste better?

It’s true! The key is to use a flour that isn’t too heavy. Lately I’ve been enjoying white whole wheat pastry flour; it maintains the nutrient value of regular whole wheat but is much lighter. All-purpose would probably be even more pillowy, so feel free to experiment and report back.


The vegan egg replacement in these cookies is one I do not have much experience with–aquafaba! Otherwise known as the liquid from a can of chickpeas. You can read more about the handy uses for this brine here. It will last for about a week in the fridge and really helps to bind baked goods.

The figs impart a lot of natural sweetness so extra sugar is not entirely necessary. You’ll likely want to adjust these to your palate/audience.

Thank you to Sift and Whisk for recipe inspiration!

These biscuits pair wonderfully with a cup of tea on a chilly winter morning. For more staying power, dunk in a jar of almond butter and thank me later.

I realize I am really hyping these cookies. They are just that good. But you don’t have to take my word for it…make them yourself! .


For dough:

  • 1 and 3/4 cup white whole wheat or whole wheat pastry flour
  • 1/4 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup coconut oil, softened but not melted
  • 1/2 cup granulated sweetener of choice
  • 3 TBS aquafaba (liquid from a can of chickpeas)
  • 2 TBS applesauce, pumpkin, or mashed banana
  • Splash of almond milk, as needed
  • 1 tsp vanilla extract
  • Zest of one clementine or 1/2 orange

For fig filling:

  • 9 oz dried figs, de-stemmed and soaked in hot water for at least 10 minutes to soften
  • 3 TBS applesauce
  • 1 tsp maple syrup
  • Pinch cinnamon


  1. Begin making the dough by whisking flour, baking powder, and salt in a large bowl. Set aside.
  2. In a food processor or (ideally) large standing mixer, cream coconut oil, sweetener, applesauce, aquafaba,vanilla, and orange zest for a few minutes until a cohesive mixture has formed. Be sure to scrape down the sides every now and then.
  3. One this is smooth, gradually add half of the flour mixture to processor bowl and pulse until combined. Add second half of flour and mix until a stiff dough forms.
  4. Remove dough from processor and wrap in plastic or Bee’s Wrap.
  5. Let dough chill in refrigerator for at least an hour. If you’re impatient like me, 15 minutes in the freezer should also work 😊
  6. While dough is chilling, drain figs completely and add to food processor bowl along with apple sauce, maple syrup, and cinnamon. This will be fairly thick.
  7. Preheat your oven to 325 degrees F. Remove chilled dough and roll out on a well-floured surface. From this rectangle, slice 3 even strips about 3 inches wide and 13 inches long. See photo above for reference.
  8. Using a small spoon, line the center of each strip with fig filling. Be sure not to fill more than 1/4-inch wide, as this may make it difficult to fold. Once filling is added, bend edges of dough over fig jam to seal and place the seams on the underside of each “log.” You’ll want to flatten the tops slightly.
  9. Place three logs onto a parchment lined sheet and bake for 20 minutes. Remove from oven, place onto a wire rack, and slice into 2-inch long cookies. Let cool completely before enjoying. Best stored in the fridge.

Screen Shot 2018-01-27 at 8.05.13 AM

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.