Yes to Yummy

Fig Newtons

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Even though they were “healthy,” I loved Fig Newmans/Newtons. There was something about that soft, buttery cookie and the way it paired with the chewy, sticky figs in the center. Then again, figs are one of my all-time favorite foods, so perhaps that’s why I enjoyed the cookie so much.


Prep Time
Cooking Time
Total Time
Yield Lots and lots of Fig Newtons


1/4 cup of non-hydrogenated organic palm shortening (or butter, if you prefer)

3 tablespoons of unrefined cane sugar (or coconut sugar/maple crystals)

1/3 cup of raw honey (or other liquid sweetener, but not recommended)

2 teaspoons of vanilla

2 1/3 cups of blanched almond flour

1/2 teaspoon of baking soda

A pinch of salt

A pinch of cinnamon


10 ounces of Mission figs

2 tablespoons of your preferred liquid sweetener (I used maple syrup)

1 small, ripe banana

1 tablespoon of vanilla

A pinch of salt

A pinch of cinnamon


In the bowl of a stand mixer, cream together the palm shortening  with the sugar on medium speed for about a minute or so. Once light and well-incorporated, scoop in the raw honey and beat on medium until creamy and fluffy, about 2 minutes.

Now, pour in the vanilla and mix on low just to incorporate, only about 1 minute.

To the wet ingredients, add the blanched almond flour, baking soda, salt, and cinnamon. Mix on low until all of the ingredients are combined and a solid-but-still-damp dough forms, about 2 minutes.

Scoop out all of the dough onto a big sheet of plastic wrap and form it into a ball (or heart…). Put in the fridge for 2-4 hours to firm up.

Meanwhile, make the fig filling: combine the figs with your preferred liquid sweetener, banana, vanilla, salt, and cinnamon in the bowl of a food processor and pulse until smooth and sticky, about 2 minutes.

Transfer the fig mixture to a pastry bag fitted with a large, wide tip or a plastic storage bag with the corner snipped off. Set aside while you roll out the cookie dough.

After the waiting time has elapsed, preheat the oven to 350, line two baking sheet with parchment paper, and take out the dough and place it on a well-floured, clean work surface. (I always use arrowroot powder to prevent stuff from sticking.) Roll it out into an approximately 9 x 12 inch rectangle using your hands or a VERY well-floured rolling pin.

Cut the dough vertically (down the longer side) into 4 sections. Start with one and place the other three in the fridge for the meantime.

Using the pastry bag or plastic bag filled with the fig filling, pipe a long, fat line down the center of the dough quarter, making sure it stretches all the way to the end.

Using a small knife or an inverted spatula, lift either ends of the cookie dough up and over the filling. Applying gentle pressure, secure the seam between the two sides and either cut off or pinch up the ends.

With a sharp knife or dough cutter, break the log into 2-inch long cookies. Once you cut each one, work it a little in your hands and/or on the counter to make the seam a little more subtle.

Repeat the same steps with the remaining three pieces of dough and the fig filling.

Transfer the cookies to the prepared baking sheets and bake on the middle rack of the oven for 10 minutes, then transfer to the top rack for another 2 minutes if they aren’t already golden-brown. (You only want to be seeing a little color around the edges: too much means they’re over-baked!)

Let cool to room temperature before inhaling.

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