The Best Easy Vegan Fig Newton Recipe - gluten-free
The best vegan homemade fig Newton recipe. Can be made in a bar instead of a rolled cookie to make it a super quick, simple, and just as tasty homemade fig Newton cookie. Mmm, these homemade fig Newton cookies are mouthwatering, and so much better than store-bought cookies. And it’s all vegan. Utterly tender almost crumbly, without being too crumbly, loaded with cozy comforting flavors, these homemade fig Newton cookies are everything cookie dreams are made of.
Ingredients
Ingredients for the filling
- 1 cup Dried Black Mission Figs or other juicy dried figs, Stems removed
- 2 tsp Orange Zest (optional) do not pack
- 1 tbsp Orange Juice
- ¼ cup Pure Maple Syrup
- ⅛ tsp Pumpkin Pie Spice
- Pinch of Fine Salt
Ingredients for the crust
- 1 cup Almond Flour blanched
- ¼ cup Coconut Flour
- ¼ cup Tapioka Starch
- Pinch of Salt
- 3 tbsp Almond Butter or other nut butter like cashew
- 2 tbsp Pure Maple Syrup
- ¼ cup Vegan Butter Cold, cut into cubes
Instructions
- Preheat the oven to 350F. Line a standard baking pan with baking paper or a non-stick pad and set aside.
- Place the figs in a small bowl and cover them with hot water. Soak for 3-5 minutes until softened. Drain and discard the soaking liquid. If your figs are very soft to start with, skip this step.
- Making the filling: Add the figs to a food processor and pulse a few times to roughly chop. Add the remaining filling ingredients and puree into a chunky firm juicy paste. Stop a few times to scrape down the bottom and sides of the bowl to make sure everything is evenly incorporated.
- Next, pour the filling into a small bowl and set them aside. Clean and dry the food processor.
- Making the crust: Add the almond, coconut, and tapioca flours along with the salt to the food processor. Pulse several times to combine. Add the almond butter and maple syrup, and process for a few seconds to combine.
- Add the vegan butter and process until the dough comes together into a ball. You shouldn't be able to see any large clumps of butter left in the dough. If there are clumps left, keep pulsing a few more times.
- Next, divide the dough in half and gather each half into a ball. Place one ball of dough on a piece of wax paper, cover with another piece of wax paper, and roll out into a rectangle (dough should be about 1/2 cm thick). If you don’t have wax paper, just roll the dough on a lightly flour-dusted surface.
- Slice the rectangle lengthwise into halves to make two long strips.Divide the filling into four equal portions and spread one portion along the length of each of the two strips of dough you just cut (set aside the other two portions of filling for now), leaving about a 1/2" border of dough.
- Pick up the wax paper and use it to carefully fold each strip of dough over onto itself, forming two filled logs. Gently press the edges together to seal each log and then carefully transfer it to the lined baking sheet. Flatten each slightly with the heel of your hand or use a wet spoon or fork to flatten. Repeat the process with the remaining dough and filling. You should have a total of four logs.
- Bake for 20-25 minutes until the fig newtons are slightly golden around the edges.Remove from the oven and leave them to cool until they are cool enough to handle. Cut into 1 1/2" - 2" slices and transfer to a wire rack to cool completely before serving.
Notes
Store in an airtight container