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These paleo fig newtons are a grain-free version of the classic you know and love! They’re egg-free, nut-free, and AIP-friendly.

GF fig newtons

It doesn’t get more classic childhood comfort food than fig newtons! There’s something about them that just screams lunch box treats and after school snacks. They’re sweet, sticky, slightly crumbly, and just straight-up delicious! I had fig newtons way before I ever had a fresh fig, and even though I now prefer the real deal, it’s hard to forget the nostalgia of fig newtons.

Fig newtons are one of those desserts that seem kind of healthy… probably because of the word “figs”. However, conventional fig newtons are made with high fructose corn syrup, sugar, soybean oil, etc. Not the best afterschool snack in the world.

That’s why I wanted to make this homemade gluten-free version! They take more effort than just going and grabbing a pack at the store but they’re GF, paleo, AIP, egg-free!

 

How to make homemade fig newtons

  • To make the filling, add dried figs, maple syrup, and orange juice to a food processor and blend until smooth. Set aside.

fig newton mixture

  • Prepare the cookie crust by mixing together the dry ingredients in a large bowl.
  • Add the maple syrup and palm shortening and stir well until fully combined and a dough forms. Separate the dough into two equal parts.
  • Prepare two large sheets of parchment paper, and place one of the balls of dough between the two sheets. Use a rolling pin to flatten the dough into a thin, mostly rectangular piece.
  • Remove the top layer of parchment and spoon have of the fig filling mixture onto one half of the cookie dough, towards the edge.
  • Using the paper to assist you, carefully roll the other half of the cookie dough over the fig mixture. Use your fingers to close the seems and fill in any gaps. You should have a long pastry log without any fig mixture showing.
  • Using a sharp knife, carefully slice into small fig newton cookies and place dough side down on the baking sheet.
  • Repeat the process for the second half of the dough and fig filling.
  • Transfer the baking sheet to the preheated oven and cook for 20-23 minutes or until the cookie dough is a light golden brown.
  • Remove from the oven and allow to cool completely before enjoying.

How to make fig newtons gluten-free

Use tigernut flour (or try almond flour) as a base

I love using tigernut flour because it’s nut and grain-free. However, almond flour may be a good swap.

Use a bit of coconut flour

This helps add more of that crumbly bite that you’re used to from fig newtons!

fig newtons

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Homemade Gluten Free Fig Newtons (Copy cat, Paleo, AIP)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 24+ cookies 1x
  • Category: treats
  • Method: Baked
  • Cuisine: American
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Description

These paleo fig newtons are a grain-free version of the classic you know and love! They’re egg-free, nut-free, and AIP-friendly.

Ingredients

Scale

For the filling

  • 1 1/2 cup dried figs, stems removed
  • 2 tbsp maple syrup
  • 2 tbsp orange juice
  • 1/2 tsp cinnamon

For the crust

  • 1 1/2 cup tigernut flour
  • 2 tbsp coconut flour
  • 1 tbsp gelatin powder
  • 1/8 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup maple syrup
  • 6 tbsp palm shortening

Instructions

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. To make the filling, add the filling ingredients a food processor and blend until smooth. Set aside.
  3. Prepare the cookie crust by mixing together the dry ingredients in a large bowl.
  4. Add the maple syrup and palm shortening and stir well until fully combined and a dough forms. Separate the dough into two equal parts.
  5. Prepare two large sheets of parchment paper, and place one of the balls of dough between the two sheets. Use a rolling pin to flatten the dough into a thin, mostly rectangular piece.
  6. Remove the top layer of parchment and spoon half of the fig filling mixture onto one half of the cookie dough, towards the edge.
  7. Using the paper to assist you, carefully roll the other half of the cookie dough over the fig mixture. Use your fingers to close the seems and fill in any gaps. You should have a long pastry log without any fig mixture showing.
  8. Using a sharp knife, carefully slice into small fig newton cookies and place dough side down on the baking sheet.
  9. Repeat the process for the second half of the dough and fig filling.
  10. Transfer the baking sheet to the preheated oven and cook for 20-23 minutes or until the cookie dough is a light golden brown.
  11. Remove from the oven and allow to cool completly before enjoying.

Notes

All nutritional information are estimations and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 123
  • Fat: 4.8g
  • Carbohydrates: 14.3g
  • Fiber: 1.4g
  • Protein: 1.7g