homemade fig newton cookies (grain free, scd)

these homemade fig newtons are even better than the commercial kind, with a sweet figgy-jam filling and an almond flour dough.

I am actually so-so-so-so excited about these fig newton cookies. These cookies have been in the works for quite some time, approximately three months or so. As the story goes, my mom gave me a giant bag of dried figs for my birthday. The reason why will become clear shortly. I had never even tried a single fig before, let alone a giant bag full. Of course, I’ve heard of ‘fig newtons’ cookies growing up, but as a child that cookie sounds like no fun at all, who wants a dried fruit-filled cookie??? I mean, you might have well as told me that fig = prune because I was not touching those cookies. 

Fast forward, a good twenty years later, and despite never eating fig newton cookies growing up, let alone liking them, I can say now that I freaking LOVE fig newton cookies…as long as they’re my homemade, grain free kind.

Now back to the massive bag of dried figs bestowed upon me by my mother for my birthday…after I opened the bag, she told me I should make her some fig newton cookies with it. I got to work, albeit (clearly) not immediately, but I eventually tested out figs and baked with them for the first time ever in my life.

I shared an early iteration at my fig newton cookies attempt on my Instagram @grainfreee, where you’ll see the filling recipe/ingredients remain the same as this final version, but it’s the dough recipe that I ended up having to adjust.

The filling is so delicious, you could definitely make it all by its own for a basic sort of fig jam spread/jelly situation. However when you combine with the dough, you get a sweet treat, and it’s one that I’ve been obsessed at having for breakfast with my morning coffee– it’s a must to warm these up for 5-10 mins in the oven or toaster oven, to create a little bit of a crispy-crunch on the outside before you try these, not to mention a warm and soft filling– it’s just so freaking good, and much better than eating one cold out of the fridge, although that is an acceptable method as well.

To make these truly feel like a classic fig newton, you roll them up into four logs and slice them into cookie format from there, to keep that sort of trademark-square-fig-newton shape. The dough itself is made with almond flour, and should be frozen before you roll out, otherwise you’ll run yourself into a sticky mess. 

I’ve included step-by-step photo breakdown of my process for rolling these out and baking them below, however if anything seems unclear or you have a question about this recipe, please don’t hesitate to ask– either drop a comment below, or DM me on IG about it @grainfreee. 

Most importantly, I hope you enjoy this grain free recipe!!

homemade fig newton cookies: ingredients

filling

• 1 cup of dried figs, soaked in water overnight, or soak in boiling hot water for 10-15 minutes
• 3 tbsp of honey
• pinch of salt
• 1 tbsp of water
• 3 tbsp of fresh-squeezed orange juice
• 1/4 tsp of orange zest

dough

• 2 cups of almond flour
• 1 egg
• 2 tbsp of honey
• 3 tbsp of grapeseed oil
• 2 scoops of collagen powder (I use Great Lakes collagen)

homemade fig newton cookies: ingredients

filling

1. Mix the soaked, soft figs (drained of water) in a food processor adding in the honey, orange juice, zest, water and salt. Blend extremely well until all combined and the figs are broken up well.
2. Set aside will you prepare your dough. 

dough

1. Mix the almond flour, collagen powder, grapeseed oil, honey and egg in one bowl. Combine well.
2. Roll the dough into four evenly sized balls and wrap in parchment paper. Put them in the freezer for a couple of hours to harden, which will make the dough easier to work with and roll out. 
3. Once the dough is hard, remove one ball of dough from the freezer and roll it out – place a piece of parchment paper on top of the dough as well as underneath the dough to facilitate rolling it out without sticking. it should be rolled out to approximately 8 inches in length and 2 inches in width, with a thickness of approx 1/4 inch.
4. Once the dough is rolled out, remove the top layer of parchment paper, and grab your fig newton filling and slather it onto the dough, keeping an outer edge of dough clean, using approximately 1/4 of the filling up (1/4 per each ball of  dough).
5. Now, carefully lift up the left edge, length-wise, using the parchment paper as a tool to help fold the dough over onto itself. Once it’s lifted and folded over completely to reach the other edge of the dough, begin to gently press down on the outer edges of the dough with your fingers, sealing it on the top and bottom by folding the dough over slightly on to itself.
6. Repeat with the three remaining balls of dough. 
7. Place each rolled out fig newton log on a large baking tray lined with parchment paper – to transfer to the baking tray, it’s advisable to keep it on the parchment paper as you transfer and gently roll it off the parchment paper, so it is ultimately plopped down on the baking tray upside down as it’s rolled off the original piece of parchment paper (view photos of the process below).
8. Bake in a preheated oven at 350 for 20-25 mins, keeping an eye to avoid them getting too browned on top.
9. Remove from oven and allow them to cool completely before cutting up each log into fig newton-esque squares.
10. Store in fridge or freezer, and I recommend serving these slightly warmed up and toasted.
    Step-by-step photos below

Search

Search