These Healthy Fig Newton Cookies are better than the original. They are gluten free, dairy free, and vegan! I make my cookie crust out of almond flour and oat flour, which are full of vitamin E, magnesium, and riboflavin, whole grains, fiber, phosphorus, and more! There is also no added sugar in these fig newton cookies! You only have natural sugar from the figs. These are one of my favorite grab-and-go snacks to give me some energy and satisfy that sweet tooth of mine! I hope you give this recipe a try and love them as much as I do! Be sure to try my Blueberry White Chocolate Chip Cookies as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
For the Crust:
- Almond Flour – 1 3/4 cups of fine almond flour. My favorite is by the brand Prozis. You can use the code KATIE10 for 10% off as well!
- Oat Flour – 1 1/2 cups of oat flour. I used the oat powder by Prozis.
- Maple Syrup – 1/3 cup of sugar free maple syrup, or liquid sweetener of choice. I use the brand Lakanto, which you can find on Amazon. I use this one because there is no artificial sweeteners in it and it is made with monk fruit!
- Coconut Oil – 1 tablespoon of melted coconut oil.
- Orange Juice – 2 tablespoons of freshly squeezed orange juice.
- Orange Zest – Zest of 1 orange.
- Salt – 1/2 teaspoon of salt.
For the Fig Filling:
- Figs – 7 ounces of dried figs, soaked in warm water for 30 minutes (about 1 1/2 cups). Make sure the water covers the figs by at least 1 inch.
- Orange Juice – 3 tablespoons of orange juice.
- Maple Syrup – 1 tablespoon of sugar free maple syrup, or liquid sweetener of choice.
- Cinnamon – 1/2 teaspoon of ground cinnamon.
- Salt – Pinch of salt.
How To Make Them
- Before you start preparing your fig newton cookie crust, make sure you have soaked your dried figs in water for 30 minutes.
- In a large bowl, whisk together the almond and oat flour. Add in the coconut oil, syrup, salt, and orange zest, and orange juice. Mix until fully incorporated and a dough forms.
- On a long piece of wax paper or parchment paper, roll out your cookie crust. Roll the crust out into a long rectangle (about 9×14 inches). The cookie crust should be about 1/4 inch thick. Refrigerate the fig newton crust while you preparing the fig filling.
- Drain your figs. In a food processor, add the figs, orange juice, syrup, cinnamon, and salt. Blend until smooth. There will still be small chunks due to the figs.
- Remove the cookie crust from the refrigerator and cut a line down the middle of the rectangle long ways so that you now have two rectangles. Place half of filling down the center of each new rectangle.
- Fold up each rectangle in half longways.
- Refrigerate, covered for at least 2 hours before cutting your fig newton cookies. I cut mine into 18, but you could definitely do more if you rolled the dough out more! I like a thicker cookie crust.
- Keep cookies refrigerated between servings for best texture. Cookies can last for up to 1 month if kept refrigerated!! They only lasted me about 5 days though because they are so freaking delicious!
How To Store Leftovers
You can store your leftovers in an airtight container in a cool, dry place for up to 1 week. I like to pop mine in the microwave for a few seconds so they are warm and gooey.
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Healthy Fig Newton Cookies
These Healthy Fig Newton Cookies are better than the original. They are gluten free, dairy free, and vegan! I make my cookie crust out of almond flour and oat flour, which are full of vitamin E, magnesium, and riboflavin, whole grains, fiber, phosphorus, and more! There is also no added sugar!
Ingredients
For the Crust
For the Filling
Instructions
Before you start
-
Before you start preparing your fig newton cookie crust, make sure you have soaked your dried figs in water for 30 minutes.
-
In a large bowl, whisk together the almond and oat flour. Add in the coconut oil, syrup, salt, and orange zest, and orange juice. Mix until fully incorporated and a dough forms.
-
On a long piece of wax paper or parchment paper, roll out your cookie crust. Roll the crust out into a long rectangle (about 9x14 inches). The cookie crust should be about 1/4 inch thick. Refrigerate the fig newton crust while you are preparing the fig filling.
-
Drain your figs. In a food processor, add the figs, orange juice, syrup, cinnamon, and salt. Blend until smooth. There will still be small chunks due to the figs.
-
Remove the cookie crust from the refrigerator and cut a line down the middle of the rectangle long ways so that you now have two rectangles. Place half of filling down the center of each new rectangle.
-
Fold up each rectangle in half longways.
-
Refrigerate, covered for at least 2 hours before cutting your fig newton cookies. I cut mine into 18, but you could definitely do more if you rolled the dough out more! I like a thicker cookie crust.
-
Keep cookies refrigerated between servings for best texture. Cookies can last for up to 1 month if kept refrigerated!! They only lasted me about 5 days though because they are so freaking delicious!
Serving Size 1 cookie
Servings 18
- Amount Per Serving
- Calories 137kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 0.7g4%
- Sodium 78mg4%
- Total Carbohydrate 16g6%
- Dietary Fiber 3.3g14%
- Sugars 6g
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
