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    Home » Recipes » Recipes

    October 20, 2019 54 Comments

    Vegan Fig Newtons

    4.0K shares
    Jump to Recipe

    Raise your hand if your mom (or other guardians) put fig newtons in your lunch box! Making these vegan fig newtons brought me back 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.

    Vegan Fig Newtons! 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. #itdoesnttastelikechicken #veganrecipes #cookies

    Now I know some of you may be asking: are figs vegan?

    Some people are concerned about the fig wasp who pollinate figs by crawling up inside of the figs. Most of the wasps are able to crawl back out again, but a few may get stuck inside and die. I get it, most vegans wouldn't want to munch on a dead wasp, but I have good news for you.

    1. There is only one kind of fig tree that these wasps pollinate and that is the calimyrna fig. The rest of the fig trees are totally self-pollinating, and no wasps are needed.
    2. The most common kind of figs in grocery stores are usually the black mission figs. They are self-pollinating so you can enjoy those without worry.
    3. If you did decide to eat calimyrna figs, it's rare that there would be a wasp inside the fig. And even if there was, you would have no idea as the figs enzymes would have dissolved the wasp long ago, way before the fig was ripe enough to eat. (Those crunchy bits are fig seeds not wasp bits).
    4. The wasps pollinating the calimyrna figs are essential for both the fig tree and the fig wasp to thrive. This is a natural process of nature and is not animal cruelty. It's really no different than finding a worm in your apple, or a bug in your bag of lettuce.

    So whether you believe that calimyrna figs are vegan is up to you (personally, I believe they are). Either way, all you have to do is select one of the many other varieties of figs (such as the black mission figs that I used in this recipe), and you can enjoy them knowing that the figs are totally vegan.

    Vegan Fig Newtons! 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. #itdoesnttastelikechicken #veganrecipes #cookies

    Now back to vegan fig newtons.

    The cool thing about this recipe is that the cookies get better the next day making them a perfect make-ahead snack. When freshly baked, the cookies are a little crisp and crumbly, but the magic happens when you store them overnight. The moisture in the figs softens the cookie crust, taking these vegan fig newton from crisp to tender cakey cookie perfection!

    They keep for about 1 week so you can make them on the weekend to supply your lunchbox all week long. Or if you're like me, enjoy them with a cup of coffee in the morning.

    I admit that these fig cookies take a little bit more effort to make than a classic drop cookie, but it's worth it! The classic fig filled shape is so cute. I did my best to make each step as clear as possible to make this recipe as easy for you. So roll up your sleeves and let's make these classic treats!

    To make vegan fig newtons:

    chop the figs and simmer them until soft for the filling of your fig cookies

    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.

    Homemade fig paste is so easy to make and tastes just like traditional fig newtons

    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.

    Mix all of the ingredients together to form the perfect cookie dough for the fig bars.

    For the cookie dough: use a mixer to combine the vegan butter and brown sugar until fluffy. Add the milk and vanilla extract and mix. Then add the flour, baking powder, and salt and mix to form a dough.

    This vegan cookie dough is egg and dairy free!

    Divide the dough into three even-sized balls. Cover and chill in the fridge until ready to use, minimum 10 minutes.

    To shape the cookies:

    Roll out the cookie dough for your vegan fig cookies.

    When ready, place one ball of dough between two sheets of parchment paper and roll a rough rectangle shape about 12" x 5". It's ok if the rectangle has messy edges like mine does.

    Follow these steps so that your fig newton cookies look just like the classic version

    Remove the top layer of parchment paper and spoon ⅓ of the fig paste down the center of the cookie dough in a straight 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).

    Slice the roll to make individual fig cookies.

    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.

    Vegan Fig Newtons! 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. #itdoesnttastelikechicken #veganrecipes #cookies

    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.

    Vegan Fig Newtons! 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. #itdoesnttastelikechicken #veganrecipes #cookies

    The cookies will be a little crisp when freshly made. To soften the cookies, simply store in an air-tight container for the classic cakey chewy texture.

    Bon appetegan!

    Sam

    Print Recipe
    4.96 from 22 votes

    Vegan Fig Newtons

    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.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Course : DessertSnack
    Cuisine : American
    Servings: 24 cookies (approximately)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
    Prevent your screen from going dark

    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.
      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.
    • 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.

    Nutrition

    Serving: 1cookie (recipe makes 24) | Calories: 104kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 92mg | Fiber: 1g | Sugar: 11g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

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    Reader Interactions

    Comments

    1. Kate says

      February 07, 2023 at 4:59 pm

      5 stars
      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.

      Reply
      • Jess @ IDTLC Support says

        February 08, 2023 at 5:07 pm

        Super! Thanks for the review, Kate!

        Reply
    2. Stephanie Zick says

      October 03, 2022 at 11:44 pm

      5 stars
      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!!

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:25 pm

        Thank you, Stephanie! So happy you enjoy them!

        Reply
    3. Louise says

      September 09, 2022 at 6:34 am

      These look amazing!
      Can you freeze them?

      Reply
      • Craig says

        February 07, 2023 at 3:57 pm

        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

        Reply
        • Jess @ IDTLC Support says

          February 08, 2023 at 5:04 pm

          Haha they're that good!

    4. Yuri says

      February 04, 2022 at 6:10 pm

      5 stars
      These are spot on! Making your own jam is a game changer! So easy and delicious! Will be making again and again!

      Reply
    5. Kaitlyn says

      June 25, 2021 at 11:27 am

      5 stars
      These fig bars are incredible. 100x better than store bought. I’ve made them twice. Tender sweet cookie, rich jammy filling. Absolutely wonderful.

      Reply
    6. eve says

      June 16, 2021 at 4:52 am

      5 stars
      They turned out great!Thanx

      Reply
    7. Elaine says

      May 30, 2021 at 2:44 pm

      5 stars
      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!

      Reply
    8. Amanda says

      April 18, 2021 at 9:48 pm

      5 stars
      This recipe was surprisingly easy! And they turned out perfectly! I will definitely make these again.

      Reply
    9. Tim says

      February 16, 2021 at 10:58 am

      Made these yesterday. Sooo much better than store bought. Will definitely make again.

      Reply
    10. Cindy says

      January 23, 2021 at 1:03 pm

      5 stars
      Recipe was easy to follow and it tasted delicious!

      Reply
    11. Sherry says

      December 25, 2020 at 2:19 pm

      5 stars
      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!

      Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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