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A stack of gluten free fig newtons bars

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!
5 from 6 votes

Ingredients

Fig Filling

Crust

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