Today’s post is brought you by my friend (and neighbor), Katherine. She is a fabulous cook, and I have been inspired by her desire to feed her family healthily. Today she’s sharing a recipe for something I’ve always wanted to try.
Fig Newtons. Who doesn’t love them? Yummy sweet figs surrounded by a soft cookie.
Unfortunately the store bought brand has loads of other junk they throw into that delicious cookie. HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, and SUGAR are the third, fourth, and fifth ingredients in the Nabisco Fig Newtons that you find in your grocery store. No thank you. My body doesn’t need that. I knew I could do better.
I wanted to find a recipe that didn’t use refined sugar, butter, or white flour. I found what I was looking for over at My Whole Food Life, made a few changes, and am here to share it with you! The dough and filling are simple to make and will leave you feeling satisfied. Here it is!
Homemade Fig Newtons
25-30 Figs (I used dried Mission Figs that I found at my local grocery store)
Zest of one medium orange
1 Tablespoon pure maple syrup (adjust to preference)
Note: The original recipe called for white whole wheat flour. I saw another recipe that called for whole wheat pastry flour. While I liked the end product of these cookies, the cookie texture is more bread-like than cookie crumble. If you have either of the other two flours, I recommend you try one of those first.
*Your dough will need to firm up for an hour in the fridge, so no need to preheat your oven just yet.
In a food processor puree the figs, orange zest, maple syrup, and water (start with 1-2 tablespoons) until it resembles a spreadable paste. Taste and adjust sweetness as needed. Scoop into a bowl and set aside.
In a medium bowl mix together the eggs, coconut oil, maple syrup, milk and applesauce.
In another bowl, mix together the flour, cinnamon, and baking powder.
Add the dry ingredients to the wet ingredients and stir until just combined.
The dough will be wet and sticky. It’s okay! Gather it in a ball, wrap it in plastic-wrap and place in the refrigerator to firm up for an hour.
When you are ready to work with your dough, preheat the oven to 350 degrees.
On a floured surface, roll the dough into a large rectangle that is about 1/4 inch thick. Add flour as needed to prevent sticking.
Spread the fig filling on one half of the dough.
Fold over the other side of the rectangle to make a giant sandwich.
Use a pizza cutter to cut your cookies to the size you want. I cut mine into 24 cookies. They will expand just a tiny bit while baking.
Place onto a cookie sheet. Use a Silpat
or parchment paper to prevent sticking.
Bake for 12-16 minutes until firm to the touch. Cool.
Enjoy! They won’t last long!
Thanks so much, Katherine! I think I know what I’m making later this week!