Description
Enjoy the classic flavor of fig newtons with this wholesome, sugar-free recipe. These easy-to-bake treats feature a tender, chewy cookie base and a naturally sweet fig filling.
Ingredients
- For the Cookie Dough:
- 1 ½ cups superfine almond flour
- ¼ cup coconut flour
- ½ cup granulated sugar substitute (erythritol/monk fruit blend)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- For the Fig Filling:
- 1 ½ cups dried figs (Mission or Calimyrna), stems removed
- ½ cup water (or orange juice)
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
Instructions
- 1. Prepare the Fig Filling: Combine dried figs and water (or orange juice) in a small saucepan. Simmer for 10-15 minutes until figs are very soft. Cool slightly, then blend in a food processor with lemon zest and vanilla until smooth. Set aside to cool completely.
- 2. Make the Cookie Dough: Whisk almond flour, coconut flour, sugar substitute, baking powder, and salt in a bowl. In another bowl, cream softened butter, egg, and vanilla. Gradually add dry ingredients to wet, mixing until just combined. Divide dough in half, wrap, and chill for 30-60 minutes.
- 3. Assemble the Fig Newtons: Preheat oven to 350°F (175°C). Roll one dough disc into a 10×6-inch rectangle on a lightly floured surface. Spread half the fig filling down the center third. Fold one long side over the filling, then the other, sealing edges. Repeat with remaining dough and filling.
- 4. Bake for Perfection: Transfer logs to a parchment-lined baking sheet. Bake for 18-22 minutes, until lightly golden. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Slice into 1-inch cookies and serve.
- Prep Time: 30 mins
- Cook Time: 20 mins