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)
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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.
Karen Wells says
These are my new favorite cookies. So delicious. Made
Them for my granddaughters for lunch the first week of school. Pretty sure I’ll have to make more.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww I love this! 🥰 Fig Newtons in your granddaughters’ school lunches is so sweet. It definitely sounds like another batch will be needed soon! 💚