Healthy Fig Bars (Gluten-free)

You have to make these healthy fig bars that sweet, soft, and chewy! No preservatives, refined flour or sugar! Paleo Friendly!

Course Breakfast, Snack, Snacks, Toddler

Cuisine American

Keyword gluten-free fig bars, gluten-free fig newtons, healthy fig bars, healthy fig newtons, homemade fig bars, homemade fig newtons

Prep Time 30

Cook Time 25

Total Time 55

Servings bars

Calories 138kcal

Author Kelli Shallal MPH RD

Equipment

Food Processor

Ingredients

For Cookie Crust

2.5 cups almond flour blanched
3 tablespoons coconut flour or oat flour
6 tablespoons melted salted butter or ghee reserve 1 teaspoon aside
⅓ cup maple syrup
½ teaspoon baking powder
1 egg

For fig filling:

⅛ teaspoon nutmeg
¼ teaspoon cinnamon
⅛ teaspoon sea salt
¼ teaspoon lemon juice
¼ cup maple syrup
1 cup black mission dried figs remove hard stem at the top

Instructions

Add all ingredients for the 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.
2.5 cups almond flour, 3 tablespoons coconut flour, 6 tablespoons melted salted butter or ghee, ⅓ cup maple syrup, ½ teaspoon baking powder, 1 egg
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.
⅛ teaspoon nutmeg, ¼ teaspoon cinnamon, ⅛ teaspoon sea salt, ¼ teaspoon lemon juice, ¼ cup maple syrup, 1 cup black mission dried figs
Preheat oven to 350F and line a baking sheet with a silicone mat or parchment paper.
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 (see the video.) 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. You’ll need to trim the edges, so you have a flat piece as shown in the picture above and the video.
Now add half your filling down the center of the piece of dough. Then, fold the two edges inward toward each other and seal them 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 left over, just make one log without filling as I did!
I highly recommend brushing that reserved one teaspoon of butter over the top of each log and then sprinkling each log with sugar and cinnamon!
Now you can bake at 350F for 22-25 minutes or until the 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 completely before placing in an airtight container and storing them in the fridge.

Video

Notes

Makes 20-30 cookies, nutrition stats calculated for 24 cookies.

Nutrition

Serving: 1cookie | Calories: 138kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g