Get the Recipe: Gluten Free Fig Newtons
These homemade Gluten Free Fig Newtons taste just like the classic! They feature a pillowy soft crust and a delicious fig filling. These nostalgic bars are great for a healthy snack for both kids and adults!
Ingredients
Fig Filling
- 1 cup dried figs, not fresh
- 2 tbsp maple syrup
- ¼ cup coconut sugar, or other granulated sugar
Crust
- ¼ cup coconut sugar
- 1 egg
- 1 tsp baking soda
- ¼ cup coconut oil, melted
- 1 tbsp maple syrup
- 1 cup almond flour
- ¾ cup tapioca flour, or cornstarch
- 2 tbsp coconut flour
Instructions
- 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.
Notes
- 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!
Calories: 141kcal, Carbohydrates: 18g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 90mg, Potassium: 51mg, Fiber: 2g, Sugar: 9g, Vitamin A: 38IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg