#fignewtons

Today is National Fig Newton Day, my absolute favorite cookie when there are absolutely no other cookies within walking distance.

Enjoy a healthier version of the classic Fig Newtons with this paleo and gluten-free recipe. Almond and coconut flours replace traditional wheat flour, while natural sweeteners like maple syrup add a touch of sweetness. The filling is made from wholesome dried figs, giving you a delicious treat without any artificial additives.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup dried figs, soaked in warm water for 30 minutes, then drained. 2 tablespoons water. 1 tablespoon lemon juice.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, arrowroot powder, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a dough forms. Divide the dough in half and roll each half between two sheets of parchment paper into rectangles about 1/4 inch thick. In a food processor, blend soaked figs, water, and lemon juice until a smooth paste forms. Spread the fig paste evenly over one of the dough rectangles. Carefully place the other dough rectangle on top of the fig layer. Press down gently to seal the edges. Using a sharp knife, cut the dough into individual fig bars. Transfer the bars to a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are golden brown. Allow the fig bars to cool completely before serving.

Prep Time: 45 minutes

Cook Time: 15 minutes

Enjoy a healthier version of the classic Fig Newtons with this paleo and gluten-free recipe. Almond and coconut flours replace traditional wheat flour, while natural sweeteners like maple syrup add a touch of sweetness. The filling is made from wholesome dried figs, giving you a delicious treat without any artificial additives.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup dried figs, soaked in warm water for 30 minutes, then drained. 2 tablespoons water. 1 tablespoon lemon juice.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, arrowroot powder, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a dough forms. Divide the dough in half and roll each half between two sheets of parchment paper into rectangles about 1/4 inch thick. In a food processor, blend soaked figs, water, and lemon juice until a smooth paste forms. Spread the fig paste evenly over one of the dough rectangles. Carefully place the other dough rectangle on top of the fig layer. Press down gently to seal the edges. Using a sharp knife, cut the dough into individual fig bars. Transfer the bars to a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are golden brown. Allow the fig bars to cool completely before serving.

Prep Time: 45 minutes

Cook Time: 15 minutes

Enjoy a healthier version of the classic Fig Newtons with this paleo and gluten-free recipe. Almond and coconut flours replace traditional wheat flour, while natural sweeteners like maple syrup add a touch of sweetness. The filling is made from wholesome dried figs, giving you a delicious treat without any artificial additives.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 cup dried figs, soaked in warm water for 30 minutes, then drained. 2 tablespoons water. 1 tablespoon lemon juice.

Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, arrowroot powder, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a dough forms. Divide the dough in half and roll each half between two sheets of parchment paper into rectangles about 1/4 inch thick. In a food processor, blend soaked figs, water, and lemon juice until a smooth paste forms. Spread the fig paste evenly over one of the dough rectangles. Carefully place the other dough rectangle on top of the fig layer. Press down gently to seal the edges. Using a sharp knife, cut the dough into individual fig bars. Transfer the bars to a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are golden brown. Allow the fig bars to cool completely before serving.

Prep Time: 45 minutes

Cook Time: 15 minutes

These homemade gluten-free vegan fig newtons are a delightful treat that will satisfy your sweet cravings. They're made with wholesome ingredients and bursting with the natural flavor of figs. Perfect for a snack or dessert!

Ingredients: 1 1/2 cups gluten-free all-purpose flour blend. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup coconut oil, softened. 1/4 cup maple syrup. 2 tablespoons unsweetened applesauce. 1 teaspoon vanilla extract. 1 cup dried figs, stems removed and chopped. 1/4 cup water.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the gluten-free flour, baking powder, and salt in a bowl and mix them together. Melt the coconut oil and mix it with the maple syrup, applesauce, and vanilla extract. Mix until you get a dough. Put the chopped figs and water in a small saucepan. Stir the figs every now and then as you cook over medium-low heat until they soften and turn into a thick paste. Take it off the heat and let it cool down a bit. Split the dough in half. Out one half into a rectangle shape between two pieces of parchment paper. This should be about 1/4 inch thick. Cover the rolled-out dough with half of the fig mixture. Roll the dough carefully into a log. The parchment paper can help you lift and roll it. Do it again with the rest of the dough and fig mixture. Place the logs on the baking sheet with the seam side down. For 20 to 25 minutes, or until lightly golden, bake in an oven that has already been heated. Time to cool down. Take it out of the oven and wait 10 minutes. Cut the logs into individual fig bars with a sharp knife. Let it cool all the way down before serving. Have fun!

Prep Time: 20 minutes

Cook Time: 25 minutes

These Vanilla-Rooibos Fig Newtons without gluten are a delicious new take on an old favorite. The rooibos tea and vanilla extract give it a unique taste that goes well with the sweet and chewy fig filling. Plus, they don't have gluten, so people with dietary restrictions can eat them.

Ingredients: 1 cup dried figs, stems removed. 1/2 cup dried apricots. 1 cup almond flour. 1/2 cup gluten-free oat flour. 2 tablespoons rooibos tea leaves finely ground. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. 1 teaspoon vanilla extract.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the dried figs and apricots in a food processor and blend them together. Pulse them until a paste forms. Put the almond flour, oat flour, baking powder, salt, and finely ground rooibos tea leaves in a bowl. Blend the maple syrup, vanilla extract, and melted coconut oil together and then add them to the dry ingredients. Mix until you get a dough. Split the dough in half. Take one half and lay it between two pieces of parchment paper. Roll it out into a rectangle that is about 1/4 inch thick. Spread half of the fig-apricot paste on the dough that has been rolled out, leaving a little space around the edges. You can use the parchment paper to help you carefully fold the other half of the dough over the filling. To seal, press the edges together. Use the rest of the dough and fig-apricot paste to roll and fill the other cookies. Put both of the filled rectangles on the baking sheet that has been prepared. Bake in a hot oven for 15 to 20 minutes, or until the edges turn golden brown. After taking them out of the oven, let them cool for a few minutes. Then, cut each rectangle into four Vanilla-Rooibos Fig Newtons. Let them cool down all the way before you serve them. Have fun!

Prep Time: 20 minutes

Cook Time: 20 minutes