Fig Newtons Homemade

Savor the nostalgic delight of these homemade Fig Newtons, a healthier, more flavorful take on the classic cookie! Crafted with a soft, buttery dough made from a blend of all-purpose and whole wheat flour, and filled with a luscious fig paste infused with hints of lemon, this recipe perfectly balances natural sweetness and wholesome goodness. These tender cookies bake to perfection in just 15 minutes, offering a rich, chewy texture that pairs beautifully with their signature fruity filling. Perfect as a snack or dessert, these Fig Newtons are easy to make and ideal for meal prep, staying fresh for days in an airtight container. Impress your family with this homemade treat that packs a nostalgic punch and a whole lot of flavor.

Nutriscore Rating: 51/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 20

Ingredients

• 2 cups Dried figs
• 0.5 cups Water
• 2 tablespoons Lemon juice
• 1.5 cups All-purpose flour
• 0.5 cups Whole wheat flour
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 0.75 cups Granulated sugar
• 1 large Egg
• 1 teaspoons Vanilla extract
• 2 tablespoons Milk

Directions

Step 1

Prepare the fig filling: Chop the dried figs and combine them with water in a small saucepan. Simmer over medium heat for 10-12 minutes until the figs are soft and most of the liquid is absorbed.

Step 2

Transfer the fig mixture to a blender or food processor and add the lemon juice. Blend until smooth, then set aside to cool completely.

Step 3

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Set aside.

Step 4

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Step 5

Beat in the egg and vanilla extract until well combined.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.

Step 7

Add the milk to help the dough come together, then divide the dough into two portions. Flatten each portion into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Step 8

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

Step 9

Roll one portion of the dough out into a rectangle approximately 9x12 inches. Spread half of the fig filling down the center of the rectangle in a long strip.

Step 10

Fold the sides of the dough over the filling, overlapping them slightly. Pinch to seal and place seam-side down on the prepared baking sheet.

Step 11

Repeat with the second portion of dough and the remaining fig filling.

Step 12

Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden.

Step 13

Allow the baked cookies to cool for 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Step 14

Once cool, slice into rectangles or squares to create the classic Fig Newton shape.

Step 15

Store in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Serving size	860 grams (860.0g)

Amount per serving	% Daily Value*
Calories	2737

Total Fat 108.70g	139%
Saturated Fat 63.70g	319%
Polyunsaturated Fat 2.00g
Cholesterol 481mg	160%
Sodium 1381mg	60%
Total Carbohydrate 411.20g	150%
Dietary Fiber 25.80g	92%
Total Sugars 207.70g
Protein 38.00g	76%

Vitamin D 67IU	334%
Calcium 305mg	23%
Iron 14mg	80%
Potassium 1266mg	27%

*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: 35.3%

Protein: 5.5%

Carbs: 59.3%