I searched the internet for a healthier fig cookie recipe – and I found it!  If you want a Fig Newton without the preservatives and added stuff that does not nourish your body – here ya go!  You’re welcome!

Today I want to humbly remind us – yes – US – not just you…  we really ARE what we eat.  🙂


(makes about 16 cookies)


For the cookie

2 C. white whole wheat flour

2 flax eggs (see video below for tutorial)

1/3 C. coconut oil

1/3 C. maple syrup

1 tsp. baking powder

2 tsp. vanilla extract

1/2 tsp. cinnamon

2 Tbs. almond milk

2 Tbs. unsweetened applesauce

For the filling

15-20 figs

1 Tbs. maple syrup



For the filling

In a food processor, grind up the figs, 1 Tbs. maple syrup and a bit of water.  You want the figs to be the consistency of peanut butter so only add a bit of water.  You won’t need more than about a Tablespoon.

Blend into a paste.  Set aside.

For the cookie

Preheat oven to 350 degrees F.

In one bowl, mix all dry ingredients.

In another bowl, mix the wet ingredients.

Add dry to wet and mix only until combined.  Be careful not to over-mix.  The dough will be sticky and a bit wet.

Gather it in a ball and wrap it.

Put the dough in the fridge for about an hour to firm up.

Once firm, roll the dough onto a floured surface.  Roll it as square as possible if you want your cookies to look like Fig Newtons.

Once the dough is rolled out, spread the fig mixture onto half of the dough.

Fold 1/2 of the dough onto the other and cut into 2 x 2 squares with a pizza cutter.

Place on lined baking sheet and bake for about 12-15 minutes.

They will last a couple of weeks, but you can refrigerate them to make them last longer.

Here’s a tutorial on how to make flax eggs:

Have fun!  🙂

Let me know what you think!!!

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