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Homemade Fig Newton Cookies
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5 from 2 votes

Homemade Fig Newton Cookies

These Homemade Fig Newton Cookies are not only delicious but also paleo, gluten free, grain free, and refined sugar free. They are very similar to the store bought Fig Newtons and completely yummy!
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 16 cookies
Calories 160kcal
Author Lise Ode


For the filling

  • 1 1/3 cup dried figs (I used 7 ounces of black mission figs)
  • 1 tablespoon lemon juice
  • 1/4 cup date sugar (substitute coconut sugar, if desired)
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 1 pinch salt

For the crust

  • 1 cup almond flour
  • 1/2 cup arrowroot flour
  • 1/4 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 pinch salt (I used pink himalayan salt)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/4 cup date sugar (substitute coconut sugar, if desired)
  • 1/4 cup unsalted butter, melted (substitute coconut oil for dairy free)
  • 2 tablespoons maple syrup


  • Preheat oven to 350°F. Line a half sheet pan with raised edges (13" x 18") with parchment paper or nonstick silicone mat. Set aside.
  • Remove stems from figs and cut into quarters. Place in a medium bowl and cover with boiling water. Let them soak for about 5 minutes. Drain liquid and set aside.

For the filling

  • Place all of the filling ingredients (including the soaked figs) into a food processor. Process until you get a smooth and creamy paste. You might have to scrape the bowl a few times to make sure all of the ingredients are incorporated and pureed. Place in a small bowl, cover and set aside.

For the crust

  • In a medium bowl, add all of the dry ingredients. Whisk together until fully incorporated. Set aside.
  • Place the butter, date sugar, egg and maple syrup in a large bowl. Beat with an electric mixer on medium until creamy. With mixer on low, gradually add the flour mixture. Then beat on low until it resembles small to medium crumbs.
  • Pour half of the crumbs onto a piece of wax paper. Repeat with remaining crumbs. Press and squeeze the crumbs into a ball of dough, then flatten slightly with the palm of your hand. Place a second piece of wax paper on top of each. Roll out into a rectangle that measures about 7" x 10".
  • Remove the top pieces of wax paper, then add the filling. Use half of the filling for each rectangle of dough. Spread it right down the middle of the rectangle, lengthwise. The filling section should be about 2 inches wide and 10 inches long.
  • Use the wax paper to gently fold the dough over the filling on each side. Very gently press at seams, so the dough will stick together.
  • Gently transfer the two cookie logs to your prepared sheet pan. Use a pizza cutter or sharp knife to cut the dough into 1-inch cookies. Gently separate cookies so there is about an inch in between each one. You should have about 7 or 8 cookies per log.
  • Bake for 12-15 minutes or until light golden brown on the edges. Let cool and serve. Store in an airtight container at room temperature for 2 days or in the refrigerator for 2 weeks.


Calories: 160kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 85mg | Potassium: 126mg | Fiber: 3g | Sugar: 13g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg