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Fig Newtons

  • Prep Time: 75 minutes
  • Cook Time: 12 minutes
  • Total Time: 87 minutes
  • Yield: 8 1x


  • Cookie dough
  • 14 pitted medjool dates
  • 1/4 cup orange juice
  • 1/2 tsp orange zest
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 3/4 cups oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • Filling
  • 2 cups dried figs (I used black mission)
  • 2 tbsps coconut sugar
  • 1 tsp lemon juice
  • 3/4 cup water


  1. Cookie Blend the dates, orange juice, applesauce, vanilla extract, and orange zest until smooth.
  2. In a mixing bowl, stir together the oat flour, baking powder, baking soda, and cinnamon.
  3. Add the date mixture.
  4. Mix to form a slightly sticky ball of dough. If it is overly sticky, add 1/4 cup more oat flour.
  5. Wrap in plastic and refrigerate for at least 1 hour.
  6. Filling: Remove any stems from your figs.
  7. Combine the dried figs, water, lemon juice, and coconut sugar in a medium sauce pan.
  8. Bring to a boil. Reduce to simmer. Cover and simmer for about 15-20 minutes or until the figs are soft.
  9. Blend briefly to form a paste without any large chunks.
  10. To assemble: Roll out the chilled cookie dough to about 1/4 inch thickness. Cut off any ragged edges to make a rectangle. Cut the rectangle in half width wise.
  11. Working on one of the halves, spread a line of filling about 1 inch wide down the length closer to one edge. Fold the other side of the dough over the filling and pinch the edges together to close. Cut into 4 cookies. Or just [url undefined]see diagram[/url].
  12. Repeat with the other half of the dough.
  13. Transfer to a baking pan lined with parchment paper.
  14. Bake for 12 minutes at 350F.
  15. Let them cool briefly then enjoy! Keep leftovers in the fridge in an airtight container.