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By Mia Breznau

Vegan Fig Newtons

Name: Vegan Fig Newtons
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: European
Ingredients: 8 ounces dried figs (8oz), (stems removed and quartered); 2 cups water; 2 teaspoons lemon juice; 6 tablespoons vegan butter; 3/4 cup brown sugar; 2 tablespoons non-dairy milk; 2 teaspoons vanilla extract; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt

6 steps

Prep:20minCook:40min

They taste even better the next day, so it's the perfect cookie to make ahead of time and enjoy all week. Perfect for your kid's lunchbox or as a sweet snack for yourself.

Updated at: Thu, 17 Aug 2023 12:17:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories110.5 kcal (6%)

Total Fat3.7 g (5%)

Carbs17.3 g (7%)

Sugars10.2 g (11%)

Protein1.3 g (3%)

Sodium37.5 mg (2%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

8 ouncesdried figs

stems removed and quartered

2 cupswater

2 teaspoonslemon juice

6 tablespoonsvegan butter

¾ cupbrown sugar

2 tablespoonsnon-dairy milk

2 teaspoonsvanilla extract

1 ¾ cupsall-purpose flour

½ teaspoonbaking powder

¼ teaspoonsalt

Instructions

For the fig filling:

Step 1

In a medium pot add the chopped figs and water. Bring to a simmer and cook for about 25 minutes until the figs are tender and there is only 2 - 3 tablespoons of liquid left in the bottom of the pan.

Step 2

Add the figs and leftover liquid to a food processor along with the lemon juice. Blend to a paste, stopping to scrape the sides as needed.

For the cookie dough:

Step 3

Preheat your oven to 350F (180C). Line a large baking tray with parchment paper.

Step 4

Use a mixer to combine the vegan butter and brown sugar until fluffy. Add the milk and vanilla extract and mix in. Then add the flour, baking powder, and salt and mix to form a dough. Divide the dough into even-sized three balls, cover and chill in the fridge until ready to use, minimum 10 minutes.

Step 5

When ready, place one ball of dough between two sheets of parchment paper and roll into a long rectangle about 12" x 5". It's ok if the rectangle has messy edges. Remove the top layer of parchment paper and spoon 1/3 of the fig paste down the center of the cookie dough in a line going lengthwise. From the bottom, lift the sheet of parchment paper that’s under the cookie dough to help fold the bottom edge of the cookie dough up over the fig filling. Then use the same method to fold the top edge of the cookie dough down overlapping the bottom edge so that the fig filling is wrapped completely with the dough. (See photo above for reference). Use the parchment paper to flip the cookie roll over so the seam is on the bottom. Use a sharp knife to cut the roll into cookies about 2″ long.

Step 6

Place the cookies on the prepared baking sheet and bake for 13 - 16 minutes until golden on the bottom. Remove from the oven and let cool on pan. The cookies will be a little crisp when freshly made, but store in an air-tight container overnight and they will soften to the classic cakey chewy texture. Cookies will keep for 5-7 days stored at room temperature.

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