Fig Newtons

Soft, chewy, and filled with a luscious, naturally sweet fig filling, these homemade Fig Newtons capture all the nostalgic charm of the classic cookie with a wholesome twist. Featuring a buttery dough made from a blend of all-purpose and whole wheat flour, these treats wrap around a rich, spiced filling of simmered dried figs, fresh orange juice, and a hint of vanilla. Perfectly golden and bursting with flavor, this recipe transforms simple pantry staples into a delightful snack or dessert. Whether enjoyed with your morning coffee or as an afternoon pick-me-up, these Fig Newtons are a satisfying, healthier alternative to store-bought options.

Nutriscore Rating: 54/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 24

Ingredients

• 2 cups Dried figs
• 0.5 cups Water
• 0.25 cups Fresh orange juice
• 0.25 cups Granulated sugar
• 1 teaspoons Vanilla extract
• 0.75 cups Unsalted butter
• 0.5 cups Light brown sugar
• 1 Large egg
• 2 teaspoons Vanilla extract (for dough)
• 1.5 cups All-purpose flour
• 0.5 cups Whole wheat flour
• 0.5 teaspoons Salt
• 0.5 teaspoons Baking powder

Directions

Step 1

Prepare the fig filling: In a small saucepan, combine the dried figs, water, orange juice, and granulated sugar. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the figs are soft and most of the liquid has evaporated.

Step 2

Transfer the fig mixture to a food processor. Add the vanilla extract and process until smooth. Set aside to cool completely.

Step 3

Make the dough: In a large mixing bowl, cream together the butter, light brown sugar, and vanilla extract (for dough) until light and fluffy, about 2-3 minutes.

Step 4

Add the egg and beat until fully incorporated.

Step 5

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, salt, and baking powder.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.

Step 7

Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour or until firm.

Step 8

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 9

Roll out one portion of the dough on a lightly floured surface into a rectangle approximately 10x4 inches.

Step 10

Spread half of the fig filling down the center of the dough rectangle, leaving about 1 inch of space on each side.

Step 11

Fold one side of the dough over the filling, then fold over the other side to fully enclose the filling. Seal the edges by pressing gently.

Step 12

Transfer the log seam-side down onto the prepared baking sheet. Repeat with the second portion of dough and remaining fig filling.

Step 13

Bake for 18-20 minutes, or until the cookies are lightly golden and set.

Step 14

Allow the cookie logs to cool completely on a wire rack before cutting them into 1-inch pieces to create the classic Fig Newton shape.

Step 15

Store the Fig Newtons in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.

Nutrition Facts

Serving size	832 grams (832.0g)

Amount per serving	% Daily Value*
Calories	2500

Total Fat 81.20g	104%
Saturated Fat 44.00g	220%
Polyunsaturated Fat 0.00g
Cholesterol 372mg	124%
Sodium 1537mg	67%
Total Carbohydrate 415.70g	151%
Dietary Fiber 25.90g	93%
Total Sugars 211.60g
Protein 36.70g	73%

Vitamin D 41IU	205%
Calcium 329mg	25%
Iron 15mg	81%
Potassium 1420mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 5.8%

Carbs: 65.5%