These homemade fig newtons are the perfect on-the-go snack. These vegan fig bars are soft, sweet, and contain simple ingredients.
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Why purchase fig bars at the store when you can make them in the comfort of your home? Yes, it may require some extra elbow grease, but I assure you this recipe is well worth it. These homemade fig bars contain a soft cookie exterior and a delicious fig filling with a hint of orange zest.
Fig newtons are so nostalgic for me. I basically grew up eating Fig Newtons, so this recipe tugs on my heartstrings. It’s such a simple and delicious snack that anyone can whip up.
I also love that this recipe contains simple ingredients. Don’t get me wrong, I love Fig Newtons, but this recipe is lower in sugar (if that’s what fits your needs).
I highly recommend doubling this batch, because I am sure they will be eaten up in no time.
How to make Homemade Fig Bars:
- In a large mixing bowl, use a handheld mixer to cream together room temp. butter and brown sugar until light and fluffy. On medium speed, mix in apple cider vinegar, orange zest, and vanilla extract. Add flour, baking soda, spices, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. You may need to use your hands to press the dough together.
- Form dough into a disc and tightly wrap in plastic wrap. Refrigerate for 2 hours.
- While the dough rests, make the filling. In a food processor, combine soaked and drained figs, applesauce, orange zest, and vanilla extract. Process until a smooth paste forms. Transfer to a glass jar or container and refrigerate until the dough is done resting.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about a 15″ square. Cut square in half to make two 7.5×15″ rectangles. Spread about 1-inch-wide strip of fig filling down the center of each portion. Fold over one of the long sides of the dough to cover the filling and roll gently to seal (almost like a cinnamon roll). Gently flatten each bar with your fingertips then transfer to the prepared baking sheet.
- Bake fig bars until puffed and firm without any significant browning, about 18 minutes. Immediately cut into 1-inch pieces with a very sharp knife or bench scraper. Transfer to an airtight container, with a paper towel between each layer and on top. Per Serious Eats, “this will steam the cookies and retain moisture for them to reabsorb, creating a uniquely soft and cakey texture” Cover for at least 6 hours before serving (very important or else they will be dry!).
How can I make this recipe gluten-free?
I have not tested this recipe gluten-free, but you can try substituting the all-purpose flour for a gluten-free all-purpose blend. I have heard great things about Bob’s Red Mill and King Arthur Measure-for-Measure.
Is there a substitute for the brown sugar?
I have not tested this recipe with another type of sugar. You may be able to substitute coconut sugar.
What figs do I use?
I recommend dried black mission or turkish figs for this recipe.
I have leftover fig filling, what can I do with it?
Treat the filling like a fig jam! It’s delicious on toast, topped on oatmeal and pancakes, or served with crackers.
How do I store the fig bars?
Store them in an airtight container at room temperature for up to a week.
If you’re looking for more sweet snacks, you’ll also love these Chocolate Chunk Almond Granola Bars, this Peanut Butter Chocolate Chia Pudding, and these Oatmeal Trail Mix Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
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Homemade Fig Bars
Prep Time
35 mins
Cook Time
18 mins
Resting time
7 hrs
Total Time
7 hrs 53 mins
These homemade fig newtons are the perfect on-the-go snack. These vegan fig bars are soft, sweet, and contain simple ingredients.
Course:Snack
Keyword:homemade fig newtons, plant-based, vegan snack recipe
Author: Taavi Moore
Ingredients
Dough
- ½cuproom temperature vegan butter
- ¼cup (56g)light brown sugar
- 1tspapple cider vinegar
- 1tsporange zest
- 1tspvanilla extract
- 1cup (141g)all-purpose flour
- ¼tsp baking soda
- 1tspground cinnamon
- 1tspground nutmeg
- ¼tspsalt
Fig Filling
- 1cup (172g)dried black mission or turkish figs, soaked in boiling water for 20 minutes then drained
- 2tbspapplesauce
- 1tsporange zest
- 1tspvanilla extract
Instructions
In a large mixing bowl, use a handheld mixer to cream together room temp. butter and brown sugar until light and fluffy. On medium speed, mix in apple cider vinegar, orange zest, and vanilla extract. Add flour, baking soda, spices, and salt. Use a wooden spoon or spatula to combine until a soft dough forms. You may need to use your hands to press the dough together.
Form dough into a disc and tightly wrap in plastic wrap. Refrigerate for 2 hours.
While the dough rests, make the filling. In a food processor, combine soaked and drained figs, applesauce, orange zest, and vanilla extract. Process until a smooth paste forms. Transfer to a glass jar or container and refrigerate until the dough is done resting.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to about a 15" square. Cut square in half to make two 7.5×15" rectangles. Spread about 1-inch-wide strip of fig filling down the center of each portion. Fold over one of the long sides of the dough to cover the filling and roll gently to seal (almost like a cinnamon roll). Gently flatten each bar with your fingertips then transfer to the prepared baking sheet.
Bake fig bars until puffed and firm without any significant browning, about 18 minutes. Immediately cut into 1-inch pieces with a very sharp knife or bench scraper. Transfer to an airtight container, with a paper towel between each layer and on top. Per Serious Eats, "this will steam the cookies and retain moisture for them to reabsorb, creating a uniquely soft and cakey texture" Cover for at least 6 hours before serving (very important or else they will be dry!).
Recipe Notes
Substitutions:I have not tested this recipe with any substitutions. However, a gluten-free all-purpose blend may be substituted for the all-purpose flour. Additionally, coconut sugar can be used in replace of brown sugar.
Storage:Store bars in an airtight container for up to 1 week.
*Recipe adapted from Serious Eats
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You may also enjoy:
Double Chocolate Oatmeal Cookies
Vegan Ginger Molasses Cookies
Vegan Apple Cider Toaster Strudels
White Chocolate Pistachio Biscotti
