Gluten Free Fig Newtons (Homemade, Paleo)
These Gluten Free Fig Newtons are a fun and nostalgic homemade snack! These will bring you right back to your childhood. They feature a soft pillowy crust filled with a naturally sweet fig filling. These Paleo fig newtons are great for back to school snacks, a rainy day baking activity, or any occasion!
Why You’ll Love This Recipe
- These gluten free fig newtons are the best homemade snack!
- They are old fashioned, nostalgic, and a popular childhood snack.
- Figs are not only delicious, but they are healthy too.
- This recipe is made with dried figs.
- The crust is similar to a pie crust. It is cakey, pillowy and so soft!
- This recipe is Paleo, Grain Free, Gluten Free, and Dairy Free!
History of Fig Newtons
Fig Newtons were first baked in 1891 in Newton, Massachusetts. The bakery was called the F.A. Kennedy Steam Bakery.
In the 1800s, many physicians prescribed a diet of biscuits and fruit to help alleviate digestive issues and constipation. Fig Newtons are the perfect remedy for this!
After being brought to the United States from British immigrants, these popular cookies were then produced by Charles Roser. He was a Philadelphia baker who first included a fig paste into dough. The Kennedy Biscuit Company purchased the recipe from Charles Roser and began producing Fig Newtons.
How To Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Next, make fig filling. Add filling ingredients to a food processor or blender. Process until a sticky paste is formed. Set aside.
Next, make the crust. Add coconut sugar and egg to a mixing bowl. Whisk for 1 minute until combined. Then, add in remaining crust ingredients and stir until a dough is formed.
Place ball of dough onto parchment lined baking sheet. Sprinkle with tapioca flour. Use a rolling pin to roll dough into a rectangle that is about 12 inches high by 6 inches wide.
Then, spoon fig filling down the middle of the rectangle. Filling should be about 2 inches wide. Use parchment paper to help you fold both edges of dough over filling.
Then, use a pizza cutter or knife to cut roll of dough every 1 inch. Then, slice every small piece in half to form 1 inch squares. Use your fingers to mend the crust. Arrange on baking sheet a few inches apart.
Bake for 12 to 14 minutes or until crust has started to turn lightly golden brown. Allow to cool on pan for 5 minutes. Then, remove to a wire rack to finish cooling.
Expert Tips & Tricks
Use dried figs for a delicious filling. They are more naturally sweet and yield a much better texture.
Follow the recipe steps and photos!
I do not recommend making any big substitutions. The only substitutions I can recommend are using brown sugar or maple sugar for the coconut sugar. In addition, cornstarch or arrowroot powder can replace the tapioca flour.
Since the crust is gluten free, feel free to work with it! It will not taste overworked like a traditional (gluten filled) pie crust would. Use your fingers to mend the dough as needed.
Frequently Asked Questions
No, Fig Newtons are not gluten free.
No, Nabisco Fig Newtons are not gluten free.
Yes, Fig Newtons have figs in them. It is the main ingredient used in the fig filling.
Fig Newtons have figs in them, which are great for constipation. They are high in minerals such as potassium, calcium and iron.
Fig Newtons were first baked in the F.A. Kennedy Steam Bakery in 1891. This was located in Newton, Massachusetts, which is where they got their name.
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Get the Recipe: Gluten Free Fig Newtons
- First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Make fig filling. Add filling ingredients to a food processor or blender. Process until a sticky paste forms. Set aside.
- Then, make the crust. Add coconut sugar and egg to a large mixing bowl. Whisk for 1 minute.
- Once combined, add in baking soda, melted coconut oil, and maple syrup. Stir to combine.
- Then, add in almond flour, tapioca flour and coconut flour. Stir until a thick dough that is similar to pie crust is formed. Form into a ball.
- Place ball of dough onto parchment lined baking sheet. Sprinkle with tapioca flour.
- Place another sheet of parchment paper over ball of dough. Use a rolling pin to roll out dough into a large rectangle that is approximately 12 inches long and 6 inches wide.
- Place fig filling down the middle of the crust dough, about 2 inches wide.
- Use parchment paper to help you fold both edges of crust over fig filling.
- Then, use a pizza cutter or sharp knife to cut down every 1 inch. Then, slice each piece of dough in 2.
- Use your fingers to mend any edges of fig newtons.
- Spread fig newtons over the lined baking sheet.
- Then, bake for 12 to 14 minutes or until crust is starting to turn very slightly golden.
- Finally, remove from oven. Allow to cool on pan for 5 minutes before removing to a cooling rack.
- There are step by step pictures further up in this blog post. I highly recommend following them closely for best results!
- Brown sugar or maple sugar can replace coconut sugar.
- Cornstarch or arrowroot powder can replace tapioca flour.
- This recipe uses dried figs. De-stem figs if needed.
- If you only have access to dried figs, you will need to add a little more maple syrup while mixing to achieve a sticky paste.
- The crust is very similar to pie crust. It is easily mended and workable.
- These gluten free fig newtons taste like the classic. They are slightly dry!
- Store leftovers loosely covered at room temperature for up to 4 days.
- Refrigerating these will harden them. Thaw before eating!
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