Recipes & Food Styling

Fig Newtons

Happy National Fig Newton Day!

I am still limiting visits to the store, and when I noticed Fig Newton Day was almost here, I came up with a recipe to make these wonderful classic treats utilizing ingredients that I had on hand. 

Luckily, I had an unopened jar of fig spread with orange that I picked up to have with cheeses over the holidays. The orange gave it a fantastic flavor.

I didn’t have eggs or milk to make cookie dough, so I came up with this recipe. It includes 1 cup of all-purpose flour mixed with 1 cup of oat flour made by pulsing oats in the food processor. Amazing texture! I combined the flour mixture with maple syrup, baking powder, a little salt and vanilla – and some wonderful Mullen’s Apple Sauce! It turned out so good! 

Fig Newtons

1 cup oats, uncooked

1 cup all-purpose flour

2 tablespoons maple syrup

1 teaspoon baking powder

1 teaspoon vanilla

1/4 cup apple sauce

1 jar of fig spread

Using a food processor, pulse oats approximately 8 to 10 times to create an oat flour. 

In a large bowl, mix all ingredients together, except for fig spread.

Roll dough into ball, and use a rolling pin to roll the dough out flat.

Cute the edges so that the dough is in the shape of a rectangle.

Place the fig spread down the center of the rectangle of dough, keeping it one inch away from the edges on both sides.

Roll the dough over the top and press the edges together.

Cut 2-inch cookies; place on a parchment-lined cookie sheet and bake at 350 degrees for approximately 25 to 30 minutes or until the tops are a light brown and the dough is cooked all the way through.