If you’ve been searching for a gluten-free version of the classic Fig Newtons, look no further!
I’ve received countless requests for a copycat recipe, so I knew I had to create one that would satisfy your cravings. This gluten-free Fig Newtons recipe is so close to the original that you won’t even notice the difference.
The secret to nailing that iconic Fig Newton flavor lies in the combination of vanilla, lemon and orange extracts. These extracts are essential, giving the cookies their distinct taste. Another crucial aspect of this recipe is the unique cooling method, which ensures the cookies retain their moisture and achieve that soft, cakey texture we all love.
The best part? This recipe is incredibly versatile. You can easily swap out the figs for other dried fruits, such as strawberries or apples, to create your own personalized version. Whether you’re sticking to the classic fig filling or experimenting with new flavors, this gluten-free recipe will quickly become a household favorite.
Another fantastic thing about this recipe is that both the dough and the filling can be made a few days ahead of time and help in the fridge. Once assembled, the bars can be frozen unbaked for up to a few months and then taken out and baked off as needed.
Ingredients
Cookie Dough
- 250 grams 1:1 gluten-free flour blend
- ½ teaspoon kosher salt or coarse salt
- 112 grams unsalted butter
- 55 grams granulated sugar
- 60 grams light brown sugar
- 1 large egg (50g)
- 2 egg yolks (40g)
- 1½ teaspoons vanilla extract
- ½ tsp lemon extract
- ¼ tsp orange extract
Filling
- 250 grams (9 oz) dried Figs see notes
- 450 grams water
- 2 tbsp honey or brown sugar
- ¼ tsp lemon extract
- pinch of salt
Instructions
Dough
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Whisk together the flour, and salt. Set aside.
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Place the butter, sugar and extracts in the bowl of an electric stand mixer and beat until light in color. Add the egg and egg yolks, one at a time, beat to combine after each addition.
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Put the mixer on low speed, and gradually add your flour mixture. Beat until the dough pulls away from the side of the bowl.
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Wrap the dough in plastic and refrigerate for at least an hour.
Filling
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Simmer the figs, water, honey and salt in a medium saucepan over medium heat, stirring occasionally, until the figs are very soft, and the liquid is syrupy, 15-20 minutes. There should only be 4-5 tablespoons of liquid remaining in the pan when they're done.
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Let the mixture cool slightly. Puree the figs and the liquid in a food processor with the lemon extract until the mixture has a thick, smooth, jam consistency. Set aside to cool.
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Once cool, transfer the filling into a pastry bag with a plain round tip.
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Preheat oven to 350 degrees.
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Remove the dough from the fridge.
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Knead the cool dough briefly on a piece of parchment until pliable and smooth, then dust with flour and roll into an 8-inch square. Sprinkle both sides with flour and roll into a 13 1/2 -14-inch square. Move the dough around and check underneath frequently to make sure it is not sticking, use a little additional flour if needed. Once you have the correct size, brush off excess flour, and trim to a 13-inch square. Cut into four 3 1/4-inch-wide strips.
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Transfer the parchment with the strips of dough onto a baking sheet. (all 4 strips will fit on a single sheet).
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When filling the cookies you want the dough pliable enough that it won't crack when you bend it but still cool enough that it doesn't tear as you work with it. If the dough has warmed too much during rolling, place a cold cookie sheet (from the freezer) on top for 10 minutes to chill, or place it back in the fridge for a few minutes.
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Remove the strips from the fridge and gently press down along the edges of each strip to slightly flatted the part of the dough that will overlap.
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Pipe a 3/4-inch-wide strip of filling down the center of each portion. If needed use an offset spatula to flatten and widen your strip of filling. Fold a long flap of dough over each strip to the middle of the filling, brush away excess flour. Fold the other side up and just barley overlap. Gently press down on each strip to flatten and even out the filling. Place the bars in the fridge for 10 minutes to firm up.
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Remove the bars from the fridge and carefully roll them over so that the seem side is on the bottom. Gently press down if needed. Make sure all four bars are evenly spaced on your baking sheet.
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Bake until the bars are slightly puffed and firm, without any significant browning, about 18 minutes. Leave the bars on the baking sheet and immediately cut into 1 1/2-inch pieces with a bench scraper. Cover with a kitchen towel and top with another baking sheet that you have turned upside down. This will trap the steam as they cool and retain moisture which creates a soft and cakey texture that is unique to fig newtons. After 30 minutes, carefully transfer to an airtight container, with a paper towel between each layer. Cover and let them sit for at least 6 hours before serving; prior to that, the cookies will not be as soft and cakey. These cookies get even better on day two and day three. Store for up to 1 week at room temperature or up to a month in the fridge.
Recipe Notes
You can use any dried figs you like but for results closest to the original Fig Newtons, use California golden figs or a mix of golden figs and black mission figs.
For other filling flavors you can replace the figs with any other type of dried fruit that you like.