Healthy No Bake Fig Newton Cookies (Gluten & Dairy Free)
These Healthy Fig Newton Cookies are better than the original. The cookie and snack aisles of the grocery store is a huge source of inspiration for all my healthy treats. There’s something so fun for me about taking a classic treat and reimagining it with wholesome ingredients. This passion drives me to experiment in the kitchen, and the results are often deliciously rewarding hehe! These cookies are a fantastic way to indulge in a classic treat while sticking to your health goals. I hope they inspire you as much as the snack aisle in the grocery store inspires me! Whether you need a quick energy boost or a satisfying dessert, these cookies are sure to hit the right spot.
These fig newtons 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 refined sugar in these cookies.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You'll Love These Cookies
- Nutritious Ingredients: Made with simple, wholesome ingredients, these cookies are rich in fiber, vitamins, and minerals. Figs provide natural sweetness and essential nutrients, while oats and nuts add protein and healthy fats.
- Easy to Make: No baking required! Just mix your ingredients, shape the cookies, and refrigerate.
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.
- Maple Syrup - 1/3 cup of maple syrup, or liquid sweetener of choice.
- Coconut Oil - 1 tablespoon of melted coconut oil, or butter/oil of choice.
- 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 freshly squeezed 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 so that they blend easily.
- Drain your figs. In a food processor, add the figs, orange juice, syrup, cinnamon, and salt. Blend and refrigerate while you make your dough.
- In a large bowl, whisk together the almond flour, oat flour, and salt. Add in the coconut oil, syrup, orange zest, and orange juice. Mix until fully incorporated and a dough forms. It is sometimes easiest to just use your hands to make the dough.
- On a long piece of wax paper or parchment paper, roll out your cookie crust. Roll the crust out into a long rectangle. The cookie dough should be about 1/4 inch thick.
- Cut a line down the middle of the rectangle long ways so that you now have two long rectangles. Place half of filling down the center of each new rectangle. Fold each rectangle over itself longways. Watch my Instagram reel if you need a video visual (linked in this blog post)
- Slice your fig newton cookies as big ad you would like. I cut mine into 18 slices. Refrigerate, covered for at least an hour before serving. Keep cookies refrigerated between servings for best texture. Cookies can last for up to 1 month if kept refrigerated!!
How To Store Leftovers
You can store your leftovers in the fridge for up to a month in an airtight container! They freeze great as well, for up to 3 months.
(adsbygoogle = window.adsbygoogle || []).push({});Check Me Out on Social Media
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!
(adsbygoogle = window.adsbygoogle || []).push({});These Healthy Fig Newton Cookies are better than the original. The cookie and snack aisles of the grocery store is a huge source of inspiration for all my healthy treats. There’s something so fun for me about taking a classic treat and reimagining it with wholesome ingredients. This passion drives me to experiment in the kitchen, and the results are often deliciously rewarding hehe! These cookies are a fantastic way to indulge in a classic treat while sticking to your health goals. I hope they inspire you as much as the snack aisle in the grocery store inspires me! Whether you need a quick energy boost or a satisfying dessert, these cookies are sure to hit the right spot.
- 1 3/4 cup almond flour
- 1 1/2 cup oat flour
- 1/3 cup maple syrup (organic)
- 1 tbsp coconut oil (melted, or any butter/oil of choice)
- 2 tbsp orange juice (freshly squeezed)
- 1 orange (zested)
- 1/2 tsp salt
- 7 oz dried figs (soaked in warm water for 30 minutes. Make sure the water covers the figs by 1/2 an inch.)
- 3 tbsp orange juice (freshly squeezed)
- 1 tbsp maple syrup (organic)
- 1/2 tsp cinnamon
- 1/8 tsp salt
- Before you start preparing your fig newton cookie crust, make sure you have soaked your dried figs in water for 30 minutes so that they blend easily.
- Drain your figs. In a food processor, add the figs, orange juice, syrup, cinnamon, and salt. Blend and refrigerate while you make your dough.
- In a large bowl, whisk together the almond flour, oat flour, and salt. Add in the coconut oil, syrup, orange zest, and orange juice. Mix until fully incorporated and a dough forms. It is sometimes easiest to just use your hands to make the dough.
On a long piece of wax paper or parchment paper, roll out your cookie crust. Roll the crust out into a long rectangle. The cookie dough should be about 1/4 inch thick.
On a long piece of wax paper or parchment paper, roll out your cookie crust. Roll the crust out into a long rectangle. The cookie dough should be about 1/4 inch thick.
Cut a line down the middle of the rectangle long ways so that you now have two long rectangles. Place half of filling down the center of each new rectangle. Fold each rectangle over itself longways. Watch my Instagram reel if you need a video visual (linked in this blog post)
Slice your fig newton cookies as big ad you would like. I cut mine into 18 slices. Refrigerate, covered for at least an hour before serving. Keep cookies refrigerated between servings for best texture. Cookies can last for up to 1 month if kept refrigerated!!Servings 18
- Amount Per Serving
- Calories 155kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 0.7g4%
- Sodium 69.4mg3%
- Total Carbohydrate 20.2g7%
- Dietary Fiber 3.3g14%
- Sugars 10.2g
- 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.
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.