Fig newtons used to be a favorite of mine! I know it wasn’t the most popular cookie choice but I loved them. My hubby brought some yummy dried figs home from a farmers market by his work so I decided fig cookies were in order!
Back in my early/mid-twenties, a popular fig newton company came up with a fat free version – so you can imagine how excited I was because at the time, eating fat free was helping me stay fit and healthy! (SARCASM!) But in all honesty, I stocked up on these little fat free newtons as it would actually take place as a meal from time to time. Yep….I was “that girl”! But as I grew out of that fat free (unhealthy) stage, I knew those newtons had to go. And believe me, it was hard walking down that grocery aisle and not want to give into the urge of getting them – just one more time!
To get the fig newton “fix”, I would just buy the dried figs and grab a couple to munch as a little treat. It honestly served the purpose. But when hubby came home with these, I felt like we needed an even better treat and I was just too lazy to create a recipe that would allow me to roll out the dough and fill them with figs…..so these little guys happened. I just mixed my fig mixture, right in with the cookie dough – and bam! DEEEELISH!
It’s super easy and if you love fig newtons, you will love these! And guess what? Tho they are a treat, they aren’t filled with the crud you’ll find in the popular newtons at the store. Happy eating!
- 1 cup almond flour
- 1 cup hazelnut flour
- 1/2 cup fig mixture*
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1 egg
- 2 tbsp brown butter
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- *Fig Mixture
- 1 1/2 cup dried figs, cut off stems
- 2 tbsp honey
- Dash of salt
- In a food processor, combine the *Fig Mixture ingredients until you've got a thick paste.
- Preheat oven to 350 degrees.
- In a bowl, mix the 2 flours together and set aside.
- In a standing mixer, add the rest of the ingredient from coconut sugar, down...as well as the fig mixture. Once all is incorporated, add your flours slowly until combined.
- Using a small scooper, place cookie dough balls into parchment lined cookie sheet ....they will not spread so carefully flatten a bit, with the back of a spoon (I use a little water to swipe on back spoon so it doesn't stick to dough).
- Bake at 350 for 12-15 minutes
Gah!! These look soooo yummy! I used to be “that girl” too – I could down an entire sleeve of Fig Newtons in one sitting because I loved them so much. Yikes! I love that you’ve come up with a way to enjoy that flavor again, without all the horrible junk! Do you think the hazelnut flour could be replaced with just more almond flour if we don’t have hazelnut on hand? Or does the hazelnut provide a different texture or purpose? Just checking because I’ve never used hazelnut flour before. Thanks Valerie, great post! Can’t wait to make these!! Xo ?
Hi Heather! We are so much alike! 🙂 Yes, I’m sure you can use all almond flour and they’d be good! I just happened to have hazelnut and wanted to use it up. I like the combo because they offer a “grittier” texture – if you will but they’d be fine without it, I’m sure! If you make them, let me know! I’d love to let readers know that they could sub out the hazelnut flour. Thx for checking in!