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Fig Newtons

Fig Newtons:

For the Cookie Dough

    8 Tbsp salted butter, softened
    ¼ c brown sugar, packed
    1 egg
    1 tsp pure vanilla extract
    1 tsp fresh orange zest
    2 c Frankie’s Gluten Free All Purpose Flour
    ½ tsp psyllium fibre
    ½ tsp baking powder
    ¼ tsp salt

For the Fig Filling

    6 oz dried figs
    ¼ c water
    2 Tbsp orange juice
    ⅛ tsp cinnamon
    2 tsp honey


Dough: In a stand mixer, cream the butter and sugar until light and fluffy, 2-3 min. Beat in the egg, vanilla extract, and orange zest until well combined. Add the flours, baking powder, and salt. Mix until a soft cookie dough forms. With your hands, shape the dough into a ball. Wrap the ball in plastic wrap and refrigerate until firm, 1 hour.

Filling: While the dough is chilling, make the filling. In a small saucepan, place the dried figs, water, orange juice, and cinnamon. Cover and simmer over low heat for 10 minutes, until the figs begin to plump. Remove the mixture from the heat and allow it to cool for a few minutes. Then, transfer the mixture to the bowl of your food processor. Add the honey and blend until a thick paste forms. Set the filling aside.

Putting It Together: Preheat oven to 325F. Line a large baking tray with a baking mat or parchment paper. Set aside.

On another piece of parchment paper, roll the chilled dough into a 8-9 inch x 14 inch rectangle. Use a knife or pizza cutter to make the outer edges even. Cut the dough lengthwise into two or three even strips, roughly 3-4 inches x 14 inches.

Divide the fig filling paste between each strip of dough, forming it into a line down the center of each strip. Press the filling to roughly 1-inch wide.

Carefully fold each edge of dough over top of the fig paste, making a log. Press the top to seal the dough slightly. Place the logs, seam side down, onto your linked baking sheet, spacing at least 2 inches apart.

Bake the cookies for 17-20 minutes, until the logs feel dry and slightly firm when touched. Remove the cookies from oven and cut each log into 8-10 cookies while they are still warm. While still warm, place the cut cookies into an airtight container. (This will soften the cookies as they cool.)

Store the cookies in an airtight container on the counter for up to 1 week.

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