You have to make these healthy homemade versions of fig newton cookies that sweet, soft, and chewy! No preservatives, refined flour or sugar! Paleo Friendly!
Hello, friends! How are things in your neck of the woods? I feel like I can’t complain about anything today at all given the situation in Houston and the Irma forecasts in Florida.
For those of you affected please know that you are in my heart and prayers. When I had a client tell me she couldn’t find any water at the stores, I basically freaked out. As I said, my heart and prayers are with all of you.
If I were going to complain about something it would be the heat, which now seems incredibly mellow dramatic. This morning I was thinking about how I literally can’t wait till I don’t have to get my ass up out of bed, down some cold brew and get out the door with the pup before it’s blazing hot.
I long for the days when I can wake up early and enjoy a hot cup of coffee while getting some work done, then taking a mid-morning or mid-afternoon break to walk with the pup.
Come on fall please don’t show up late this year, a little early would be nice. That’s what I was thinking about this morning, now I’m continuously praying my client finds water before she has to hunker down. Perspective people, that’s all we need sometimes.
I’ll enjoy a cookie in the afternoon with my cold brew and thank my lucky stars I don’t have to hunker down EVER for hurricanes or any other natural disaster. In fact, we may have blazing heat, but we don’t have natural disasters.
It’s the one perk of putting up with endless summers. Speaking of cookies, these are literally AMAZING! I’m so happy with the way they turned out I couldn’t be more excited, especially after the first batch was a fail. You know the saying if at first, you don’t succeed, try again… and I’m glad I did!
The first batch tasted pretty good but looked weird. Half of them looked like little minifig pies and the other half just looked weird. The key to making these cookies is how you fold the dough. Originally I tried to flip the dough over in half, but that didn’t work.
You’ve really really got to line the fig filling straight down the center and fold over each end, then close your seam. You will likely have extra dough since you will need to cut the ends straight to make a rectangle after your roll out your dough.
I just used my extra dough to make a long cookie log which tasted amazing. The cookie part of this recipe is based on my recipe for frosted flourless thumbprint cookies so I knew the dough would be good on its own too!
I’ve been trying to take more how to steps in my photos because I know they help me a lot when I go to look up a recipe. What do you guys think, are they helpful or does it not really matter?
Healthy Homemade Fig Newton Cookies
Either way, you need to make these cookies. I took them over to a friends house so that I wouldn’t eat the three batches I had (gave her the pretty ones) and her son ate three of them right then. He is at the picky age too so you know they are good!
Plus they are more balanced than your typical fig bar because the almond flour provides healthy fats and protein, which are all but void in a typical fig bar. More filling and more stable blood sugar for the win! Plus they are gluten free, grain free and dairy free (aka Paleo friendly) for those with sensitivities! PS I recommend keeping them in the fridge in an airtight container so they don’t dry out.
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Healthy Homemade Fig Newton Cookies
For Cookie Crust
- Preheat oven to 350F and line a baking sheet with a silicone mat or parchment paper.
- Add all ingredients for cookie into a food processor and process until a dough forms. Remove the dough from the food processor and set it in the fridge to chill while you make your fig filling.
- Add all ingredients for the filling into the food processor (make sure you remove the hard knob piece at the top of the fig stem) and process until a well-combined paste like substance forms. Basically, when you feel like you wouldn’t mind eating it.
- Spray a large piece of parchment paper with cooking spray and place HALF the dough on top of it. You are now going to fold over the parchment paper from straight end to straight end (not from ripped end to ripped end, God I hope that makes sense). I have Costco parchment paper so it’s 15 inches across when I folded it over it was 7 inches across which is perfect because you want to roll out the dough to be about 5-6inches by 8-10 inches. Alternatively, you can use two pieces of parchment paper on top of each other, but the dough is too sticky to roll the dough out directly with your rolling pin. Plus, if you are using a wine bottle because you don’t have a rolling pin, then that’s even trickier 😉 You’ll need to trim the edges so you have a flat piece as shown in the picture above.
- Now add half your filling down the center of the piece of dough. Then, fold the two edges inward toward each other and seal it the best you can. When you place it on the baking sheet place it with the seam side down!
- Repeat with the other half of the filling and dough. If you have more dough leftover just make one log without filling like I did!
- I highly recommend brushing that reserved one teaspoon of butter over the top of each log and then sprinkling with sugar and cinnamon!
- Now you can bake at 350F for 22-25 minutes or until edges are golden brown. The log without filling will also help you determine when they are done because when you insert a toothpick into it and it comes out clean, you know they are done!
- Cut them immediately when they come out of the oven then let them cool before placing in an airtight container and storing them in the fridge.