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stack of homemade fig newton cookies next to a glass of milk

Homemade Fig Newtons

  • Author: Emily
  • Total Time: 1 hour 5 minutes
  • Yield: 26 fig newtons 1x
  • Diet: Vegan


These Homemade Fig Newtons are a simple recipe that comes together quickly with fig jam and whole wheat flour. This is a healthy cookie recipe for the fig-lovers in your life.


Units Scale

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, measured from softened but not melted state
  • 1/2 cup organic cane sugar
  • 3 TBS aquafaba , the liquid from a can of chickpeas* (see notes for substitutes)
  • 2 TBS neutral oil
  • Splash of almond milk, as needed
  • 1 tsp vanilla extract
  • Zest of one clementine or 1/2 orange
  • 3/4 cup fig jam (or see notes for homemade filling version)



  1. Begin making the dough by whisking flour, baking powder, and salt in a large bowl. Set aside.
  2. In a food processor or large standing mixer, cream coconut oil, sweetener, applesauce, aquafaba (or substitute), 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 slowly combine. Add second half of flour and mix until a stiff dough forms.
  4. Remove dough from processor and wrap in plastic or reusable food wrap like BeesWrap. Let dough chill in refrigerator for at least 30 minutes, and up to one day. I do not recommend skipping this step as it helps hydrate your flour.
  5. 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.
  6. 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.
  7. 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.” Press down on the tops of each log to flatten slightly
  8. Place three logs onto a parchment lined sheet and bake for 20 minutes. Remove from oven, place onto a wire rack, and slice into 1-inch long cookies. Let cool completely before enjoying. Best stored in the fridge.


In place of aquafaba, feel free to substitute: 3 TBS pumpkin puree, 3 TBS mashed banana, or 1 TBS flaxseeds mixed with 3 TBS water (all of these will help “bind” the bars)

For homemade fig filling blend, 9 oz dried figs (de-stemmed and soaked in hot water for at least 10 minutes, and drained), 3 TBS applesauce, 1 tsp maple syrup,  and a pinch cinnamon in a food processor. Pulse to combine and use in place of jam.

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Cookie
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 fig newton
  • Calories: 89 calories
  • Sugar: 6.4 grams
  • Sodium: 45 milligrams
  • Fat: 3.6 grams
  • Saturated Fat: 2 grams
  • Unsaturated Fat: 1.6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 13.5 grams
  • Fiber: 0.3 grams
  • Protein: 1 gram
  • Cholesterol: 0 milligrams

Keywords: fig newton, cookie, dessert