Author: These homemade Vegan Fig Newton Cookies have a sweet and jammy fig filling wrapped in a soft, cakey cookie dough exterior. Made with simple pantry ingredients and naturally egg-free and dairy-free, these nostalgic treats are perfect for lunchboxes, snacks, or enjoying with a cup of coffee. They're even better than the store-bought version!
Raise your hand if your mom (or other guardians) put Fig Newtons in your lunch box! Making this vegan Fig Newton cookie recipe definitely sent me on a trip down memory lane. That sweet fig filling wrapped in a cakey cookie for the perfect delicious chewy sweet treat. Whether you carry a lunchbox or not, these fig filled cookies are one of my favourite delights and I know you're going to love them just as much.
Are Figs Vegan?
Some people are concerned about the fig wasps that pollinate figs by crawling up inside of them. Most of the wasps are able to crawl back out again, but a few may get stuck inside and die.
The good news is that there are several different types of figs, and not all of them require pollination by fig wasps. Many varieties can produce mature fruit without pollination. Black Mission figs, which I like to use for this recipe, fall into this category. Other types, including Smyrna figs such as Calimyrna, require pollination to produce their main crop.
So if the fig-wasp relationship is something that makes you feel uncomfortable, choosing a common fig variety such as Black Mission is an easy option.
Why These Vegan Fig Newtons Are Going to Be Your New Favorite Snack
- Soft and chewy: The cookie layer on the outside gets tender and cakey as it rests.
- Sweet, jammy center: Dried figs make an easy homemade filling that's sticky and sweet.
- Nostalgic: So many of us grew up eating Fig Newtons. Consider this an even tastier adult version!
- Perfect for making ahead: These cookies actually improve after sitting overnight, so they're a great make-ahead treat.
Ingredients for Vegan Fig Newtons
For the Fig Filling
- Dried figs: I like Black Mission figs, which have a deep, sweet fig flavor. Remove the stems before chopping.
- Water: Simmering the dried figs in water rehydrates and softens them so they can be blended into a smooth filling.
- Lemon juice: A little acidity brightens the filling and balances the sweetness.
For the Cookie Dough
- Vegan butter: I like to use my homemade vegan butter.
- Brown sugar: Adds sweetness, moisture, and a subtle caramel flavor.
- Plant-based milk: Make sure it's unsweetened and unflavored.
- Vanilla extract: I like to use pure vanilla extract for the best flavor.
- All-purpose flour: I have not tested this recipe with gluten-free flour, but if you use one, I recommend a 1:1 substitute with xanthan gum.
- Baking powder: For that cakey texture.
- Salt: Another ingredient added for balance.
How to Make Vegan Fig Newton Cookies
- Make the Fig Filling: Add the chopped dried figs and water to a medium saucepan. Bring to a simmer and cook for about 25 minutes, or until the figs are very tender and only 2 to 3 tablespoons of liquid remain.
- Blend the Filling: Transfer the softened figs and remaining cooking liquid to a food processor. Add the lemon juice and blend until you have a thick, smooth fig paste, stopping to scrape down the sides as needed. Set aside.
- Make the Cookie Dough: Preheat your oven to 350°F and line a baking sheet with parchment paper. Beat the vegan butter and brown sugar until light and fluffy. Mix in the plant milk and vanilla. Add the dry ingredients, then mix just until a dough forms. Divide the dough into 3 evenly sized balls. Cover and refrigerate for at least 10 minutes.
- Roll Out the Dough: Place one ball of dough between two sheets of parchment paper. Roll it into a long rectangle, roughly 12 x 5 inches.
- Add the Fig Filling: Remove the top sheet of parchment and spoon one-third of the fig filling in a straight line down the center of the dough, running lengthwise.
Use the bottom sheet of parchment to help lift one long edge of dough up and over the fig filling. Fold the opposite edge over so the filling is completely enclosed. Use the parchment to carefully flip the entire roll over so the seam is on the bottom.
- Cut and Bake: Using a sharp knife, cut the roll into cookies about 2 inches long. Repeat with the remaining dough and filling. Arrange the cookies on the prepared baking sheet and bake for 13 to 16 minutes, or until lightly golden on the bottom. Let the cookies cool on the baking sheet. They'll be slightly crisp when freshly baked, but don't panic! Store them in an airtight container overnight and the fig filling will soften the surrounding cookie into that classic tender, cakey texture.
Tips for the Best Vegan Fig Newtons
- Let them rest overnight: This is my number one tip. If you're looking for that classic soft Fig Newton texture, you have to be patient. The cookies get that texture from resting in an airtight container.
- Use parchment paper for rolling: The dough can be delicate, and rolling it between parchment makes it much easier to handle without adding extra flour, which will change its texture.
- Don't worry about perfection: Your rectangles don't have to be perfect and your cookies don't need to look identical. Once they're filled, folded, sliced, and baked, they'll have that homemade charm (and of course, they will taste delicious!).
- Keep some liquid with the figs: Don't cook off all the liquid; you need a little to form a paste when you blend the fig filling.
Storage
Store vegan Fig Newtons in an airtight container at room temperature for 5 to 7 days. You can also freeze them in an airtight container or freezer bag for up to 3 months; let them come to room temperature before serving.
More Easy Vegan Cookies
- Vegan Meringue Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Easy Vegan Sugar Cookies
- Healthy Vegan Breakfast Cookies
- Easy Chewy Vegan Molasses Cookies
If you try these vegan Fig Newtons, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Fig Newtons
Servings: cookies (approximately)
PRINT
PIN
COMMENT
Ingredients
For the fig filling:
- 8 ounces dried figs (8oz), stems removed and quartered
- 2 cups water
- 2 teaspoons lemon juice
For the cookie dough:
- 6 tablespoons vegan butter
- ¾ cup brown sugar
- 2 tablespoons plant-based milk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
For the fig filling:
- 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.
- 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:
- Preheat your oven to 350F (180C). Line a large baking tray with parchment paper.
- 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.
- 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 ⅓ of the fig paste down the center of the cookie dough in a line going lengthwise.
- Use the bottom sheet of parchment paper to help lift and fold the bottom edge of the cookie dough up over the fig filling. Then fold the top edge of the cookie dough down overlapping the bottom edge so that the fig filling is wrapped completely with the dough.
- 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.Repeat these steps with the remaining cookie dough and fig filling.
- 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.
Ashley says
I made these last night and they turned out so well and were pretty easy to make. I also added some cinnamon and nutmeg to the dough which was delicious. Highly recommend!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Ashley! So happy you enjoyed them! Cinnamon and nutmeg sound like such a cozy addition 😊
Oscar says
Great recipe.. I hadn't got enough vegan butter, so I had to add some peanut butter. It was lovely. However, these are called FIG ROLLS and originate in Ireland. "Newton" is a brand name.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed them, Oscar! 🙂
Carol says
Thank you so much for the clarification on whether figs are vegan or not. You have clearly indicated which ones are. Extremely helpful. I’ll be Making a batch or three very soon.
Jess @ It Doesn't Taste Like Chicken says
We're glad it was helpful and we hope you enjoy the cookies!
Izzi says
I've been a fan and follower for a long time, made tons of your recipes. I did, however, have a problem with this one and don't know why. The dough was impossible to work with chilled. It was hard, dry, just crumbled and fell apart. I had to warm it to roll it out. The only thing I changed was to reduce the sugar to 1/2c, as the figs are quite sweet. Plus I had almost half the paste left over, which I'll freeze and try again -maybe not chill the dough. Otherwise, the cookies were super good.
Kate says
This is weird, I had the opposite problem! The dough for me was so incredibly sticky that it was completely stuck to the baking paper! I had to scrape it off and make blobs haha
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kate! Apologies for the delay. It sounds like the dough may have been too warm, which can cause it to become sticky and hard to work with. I recommend chilling it for at least 10 minutes (or a bit longer if needed) to firm it up. Also, you can try lightly flouring the parchment paper or the dough to prevent sticking. I hope that helps, and I’m glad you gave the recipe a try, even if it turned into blobs!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Izzi! First, thank you so much for being a long-time follower and for your kind words—I really appreciate it! I’m sorry for the delay in responding. It sounds like reducing the sugar might have affected the dough's texture, as sugar helps with moisture and structure. You could try adding an extra tablespoon of plant-based milk to help with the dryness. Also, chilling the dough for just 10 minutes, instead of longer, should make it easier to work with while still preventing it from being too soft. As for the leftover fig paste, it freezes well, so it’s great you saved it for another batch! I hope these tips help, and I’m so glad you enjoyed the cookies otherwise!
Allison says
These look incredible. I was wondering if it is possible to make them with fresh figs and if so, are there any modifications needed. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Allison! Apologies for the delay! Thank you for the kind words! While fresh figs do have a lovely flavor, I recommend using dried figs for this recipe, as they are sweeter and have a more concentrated flavor, which works better for the filling. If you do want to try using fresh figs, you might need to cook them down longer to achieve a thicker consistency, and you may need to adjust the sweetness by adding a bit more sugar or sweetener. However, the texture and overall outcome will be quite different. I hope that helps!
Jules Ford says
I can attest here. I usually make with dried and they're awesome. I dehydrated some fresh figs and the filling was lackluster - definitely needed some sugar (I found out after the fact!) If you use fresh, make sure you taste that filling before making them.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Good to know Jules!
Char says
On several of your recipes, you use parchment paper. I have had the same silicon baking sheets for about 4 years. They work BETTER than the parchment paper, and never, have I had anything stick to them. Very rarely, do I need parchment paper. You can find them on Amazon for about $10 for 2.
Chinelle says
hiya,
Can you replace the figs with dates or other dried fruit?
Sam Turnbull says
I haven't tried it, but I'm sure it would and be tasty!
Grace says
Is there a recommended substitute or a way to reduce the sugar without ruining the taste of these?
Jess @ IDTLC Support says
It hasn't been tested with substitutes, but let us know if you try!
L A says
amazing! i've only recently gone vegan and have been really missing my favourite biscuits- this recipe worked great and i've got my fav snack back 🙂
Jess @ IDTLC Support says
We love to hear it!
Kate says
These are seriously addictive and a thousand times better than store bought!
When I saw how many it made I wondered about halving the recipe but I made the full amount in the end, and I am glad I did because they’d re disappearing FAST.
.
Recipe was easy peasy and results were dangerously good.
Jess @ IDTLC Support says
Super! Thanks for the review, Kate!
Stephanie Zick says
Thank you so much for this awesome recipe! My kids love them warm and crisp right out of the oven; I use homemade whatever preserves I have on hand for thinning the figs out a bit and these are always a hit. Great job!!
Sam Turnbull says
Thank you, Stephanie! So happy you enjoy them!
Marcia says
The dough was very crumbly after I made it. Any suggestions?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marcia! If the dough was too crumbly, it could be that it needed a bit more moisture. Try adding an extra tablespoon of plant-based milk next time and mixing until the dough holds together better. Also, make sure the vegan butter is softened but not melted, as that can affect the texture. Chilling the dough for at least 10 minutes should also help it come together. I hope this helps!
Louise says
These look amazing!
Can you freeze them?
Craig says
Always freeze mine, love them frozen. Don’t know how
long they will last in the freezer mine only make it a day or so before they are gone
Jess @ IDTLC Support says
Haha they're that good!
Yuri says
These are spot on! Making your own jam is a game changer! So easy and delicious! Will be making again and again!
Kaitlyn says
These fig bars are incredible. 100x better than store bought. I’ve made them twice. Tender sweet cookie, rich jammy filling. Absolutely wonderful.
eve says
They turned out great!Thanx
Elaine says
I made these fig newtons today, and they're very good. I was short on figs, so I used figs and dates in the filling. Rolling out dough between parchment paper is an excellent idea!
Amanda says
This recipe was surprisingly easy! And they turned out perfectly! I will definitely make these again.
Tim says
Made these yesterday. Sooo much better than store bought. Will definitely make again.
Cindy says
Recipe was easy to follow and it tasted delicious!
Sherry says
These are so yummy! The recipe is easy to follow, but pretty impressive to bring to a gathering! My family couldn’t believe how delicious they were- way better than store bought!