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3 homemade fig newtons stacked together in front of a glass of apple cider.
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Homemade Fig Newton {Gluten-Free}

This easy homemade Fig Newton recipe combines the sweetness of fresh figs with a tender cookie crust made from gluten-free flour. These fig bars are so tasty, you might never buy the store-bought version again!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: fig bars recipe, fig newton, fig newton recipe, Fig Newtons, gluten free cookies, homemade fig newton
Servings: 20 cookies

Equipment

  • Oven
  • Stove

Ingredients

For the Filling

  • 16 fresh figs washed, dried, and quartered
  • 1/2 cup brown sugar packed
  • 1 tbsp orange zest
  • 1/4 tsp coarse salt
  • 1 tsp vanilla

For the Cookie Crust

  • 1 1/4 cups almond flour finely ground
  • 3/4 cup tapioca flour
  • 1 tbsp tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter at room temperature (12 tablespoons)
  • 1 1/2 cups brown sugar
  • 1 tbsp orange zest
  • 2 eggs
  • 4 tsp vanilla

Instructions

For the Filling

  • In a medium-sized heavy-bottomed saucepan, add figs, 1/2 cup brown sugar, orange zest, and 1 teaspoon vanilla to a low boil, stirring as needed.
  • Reduce the heat and simmer for 40-50 minutes, occassionally smashing the larger pieces with the back of a fork and stirring.
  • The fig mixture will cook down and thicken with a jam-like consistency.
  • Remove the filling from the heat and cool completely.

For the Cookie

  • Preheat the oven to 350 degrees F
  • Butter a 9 x 13 baking dish, then line with parchment paper or foil. Butter the top of the parchment paper or foil. This will allow for easy removal.
  • In a medium-sized bowl, whisk togehter the flours, baking powder, and salt. Set aside.
  • Using an electric mixer, beat the butter and 1 1/2 cups brown sugar until fluffy.
  • Add the orange zest and eggs. Beat on medium until the dough comes together. Then stir in the vanilla.
  • Slowly add the flour mixture while the mixer is running on low. The dough will be sticky.
  • Butter two pieces of parchment paper that are larger than your baking dish, measure 1 1/2 cups of the dough out, and roll or press the dough in between the pieces. This will be your top crust, so get it into a rectangle shape if you can. Put it in the freezer to set up.
  • Press the remaining dough into the prepared baking dish and bake for about 20 minutes or until golden brown.
  • Spread the fig filling across the baked crust and then get the top crust out of the freezer. Gently peel the parchment paper away from the cold cookie crust and then place it over the top of the fig filling.
  • Bake for another 20 - 25 minutes or until the top crust is a nice golden color.
  • Let the whole thing cool completely in the pan, on a wire rack.
  • Once cooled, lift the parchment out of the pan and slice into squares.

Notes

  • The fig filling can be made ahead and stored in the refridgerator for up to 3 days.