Fig Newtons (Free of Gluten/Dairy/Soy/Eggs/Grain and Refined Sugar)

by Brittany on June 23, 2011

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Fig Newtons made out of Almond Flour? Oh Yes!

I knew Honeyville Blanched Almond flour was flawless – but these cookies proved to me that any baked good is possible using it. Yes, Anything. I’m telling you- if you haven’t ordered a bag to experiment with .. you really need to.

I made the dough for these cookies in my cuisinart. A Stand mixer should also do the job.


2 Cups Blanched Almond Flour
2 Cups Potato Starch Flour
4 TBS Butter (Earth Balance)
1/2 Cup Raw Agave Nectar (Or Honey)
1 Tsp. Vanilla Extract
1/4 Tsp. Baking Powder
1/4 Tsp. Salt

I used Raspberry Preserves for my filling. ( I ran out of Figs) . If you would like to make a fig filling try combining the following in a food processor.  (*I have not tested this fig filling recipe*)

2 1/2 lbs. fresh figs
1/4 c. orange juice
4 tbsp. honey (or Agave)
  1. Preheat Oven to 325 Degrees.
  2. Combine all ingredients in Food Processor until they come together to a smooth dough.
  3. Divide dough in half- and roll half out into a narrow long shape on parchment paper to prevent sticking  (see photo below)

4. Spoon a thin layer or Fruit Preserves, Jelly or Fig Filling -leaving a boarder around the edges.

5.  Fold one side of the dough over itself. Gently pinch to seal the dough. Use the palms of your hands to           square the edges. (Next time I will try using this folding technique).

6. Using a sharp knife cut the log into 12 (give or take) cookies. Place on cookie sheet and bake for 12 minutes. (no LONGER- or they will lose their perfect soft texture)

7. Repeat with 2nd portion of dough.

Yields 2 dozen cookies. Store at room temp in a sealed container or freeze.



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{ 25 comments… read them below or add one }

bitt June 23, 2011 at 4:26 am

this looks so good! probably even better with raspberry preserves. yum.


BrittanyAngell June 23, 2011 at 12:23 pm

Thanks Bitt! I think I prefer them with preserves.. I'll probably add them to the christmas cookie lineup and make them exactly this way again.


Ricki June 23, 2011 at 11:58 am

I'm so glad you posted this recipe! When I saw your note on Facebook, I thought, "I HAVE to make those!". This recipe is so straightforward and so brilliant. Can't wait! :)


BrittanyAngell June 23, 2011 at 12:24 pm

Thank you Ricki! I was really excited with how simple the recipe was myself. I have been challenging myself to use less ingredients. xoxox


Jeri June 24, 2011 at 7:25 am

Oh my. I don't care if it's almost 100 here in CA. These look like they will be worth turning the oven on for.


BrittanyAngell June 24, 2011 at 12:40 pm

Good thing they only take 12 minutes to bake :) -Brittany-


Vicky June 26, 2011 at 1:54 pm

These look really good!!!!


BrittanyAngell June 26, 2011 at 1:55 pm

Thank you Vicky!


SunnyB June 27, 2011 at 2:08 am

I have been craving Fig Newton’s! Honeyville Blanched Almond Flour is my #1 flour of choice…I cannot wait to try your recipe! Beautiful! xo


BrittanyAngell June 27, 2011 at 5:21 pm

Honeyville is my favorite too :)


Eryn July 5, 2011 at 4:20 am

We made these tonight, and they were everything we were hoping them to be…well my husband actually made them and he was proud of his accomplishment :) For the filling, used your filling recipe but subbed the agave/honey with applesauce and the orange juice with grape juice (ran out of oranges). The proportions made a good consistency, but we quartered the recipe and had plenty of filling for the amount of dough. Thanks so much for a great little cookie!


BrittanyAngell July 5, 2011 at 3:39 pm

I am so happy they turned out! And thank you so much for the feedback on the filling. I still need to try it :)
Xo- Brittany


Danielle October 22, 2011 at 11:51 am

oh Wow, it has been a while since I ate a newton! Think coconut flour would work? for nutty folks like myself? ;)


Brittany October 22, 2011 at 3:22 pm

Hi! Coconut flour works totally different than the other flours- so while yes it may work in this recipe- I doubt in the same proportion as the almond flour. You would have to experiment! Sorry I can’t give you an answer with better directions.


Suzy November 5, 2011 at 2:17 am

Is there a less expensive flour I can use as a substitute for almond flour? I’ve encountered so many recipes lately that call for almond flour and it’s 3x what I pay for white or brown rice flour. Thanks for the recipe!!


Brittany November 5, 2011 at 3:22 am

I purchase my almond flour from or honeyville. It’s cheaper than bobs and better quality. There is no replacement unless you were to use another nut flour. It may be more expensive then brown rice but it’s far healthier for you and makes incredible baked goods.


Renee November 5, 2011 at 4:21 am

They look so yummy, I would use a jam or jelly too. I like how they look fluffy not hard like a lot of GF food look when I make them.



Brittany November 5, 2011 at 12:54 pm

That’s in part due to the almond flour! It has so much moisture in it. It’s my favorite to work with! :)


jenn November 8, 2011 at 6:17 pm

yum! i don’t like fig newtons, and i can eat gluten…it’s my son who can’t have it. these actually look yummy to me!
thanks for the recipe!!


Meagan January 2, 2012 at 3:13 pm

That dough looks FANTASTIC!


Tonja Linson January 22, 2012 at 12:05 am

I just made these and they are the BOMB! I used strawberry preserves and I felt like a kid again! Love it. I’m going to experiement with different fillings-PB & J, chocolate and homemade marshmallow. The options are endless. Thank you, Brittany!


Nyasha April 12, 2012 at 2:24 pm

Can I use oil instead of butter?


Brittany April 12, 2012 at 3:15 pm

You could try coconut oil!


Shawnie September 3, 2012 at 4:34 am


yum – fig newtons! [SMILE]… I can’t use starch tho’ – have an allergy… Is it needed in the recipe – or can I replace it with something? If I knew what it did for the recipe, I could probably come up with a solution… Thanks…

I love your site – sooo many good recipes! [SMILE]


Brittany September 3, 2012 at 5:58 pm

Have you been to the website elanas pantry? If you are looking to avoid starch I know she has a recipe that should fit the bill.


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