Homemade Fig Cookies (Fig Newtons) Recipe - Vegan

Homemade vegan fig cookies piled on a wood board with a half of a mandarin orange cut-side up next to the fig newtons.

5 from 2 votes

Homemade Fig Cookies (Fig Newtons) Recipe - Vegan

Homemade vegan fig newtons (aka fig cookies or fig rolls) are delicious and easy to make! The thick and sweet fig spread filling is wrapped with a healthy whole grain and oatmeal cookie crust and soft-baked into the most scrumptious chewy fig cookies.

Prep Time25

Cook Time20

Total Time45

Course: Cookies, Snacks

Cuisine: Italian, American, British

Keyword: fig cookies, vegan fig newtons, fig rolls

Servings: servings

Calories: 137kcal

Author: Kaity Farrell

Ingredients

Cookie Dough

2 tablespoons aquafaba chickpea brine/cooking liquid-see notes
2 tablespoons unsweetened non-dairy milk such as soy milk, almond milk, or oat milk
2 tablespoons extra-virgin olive oil
2 tablespoons virgin coconut oil, melted
2 tablespoons maple syrup
1 teaspoon grated orange zest from 1 orange
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
130 g spelt flour 1 cup, or whole wheat pastry flour
115 g oat flour 1 cup
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt

Filling

226 g dried figs 8 oz., stems removed
62 g fresh orange juice 1/4 cup

Instructions

Preheat the oven to 375˚F/190˚C with the rack in the center. Line a baking sheet with parchmnet paper.
Whisk the aquafaba until it's frothy in a medium mixing bowl. Add milk, oils, maple syrup, orange zest, orange juice, and vanilla to the aquafaba and whisk to incorporate.
Stir together flours, baking powder, salt, and cinnamon in a separate bowl. Dump the dry mixture into wet mixture and stir together with a rubber spatula until the dough comes together in a ball and is soft to the touch. Set the dough aside.
Remove the stems from the dried figs and process them with orange juice in a food processor until they form a thick sticky paste. Add more juice if needed to get the right thick and spreadable consistency. Set the filling aside.
Divide the dough in half and starting with one half, roll it out into a long rectangle about 1/4" thick. Roll dough between two pieces of parchment or wax paper to keep the dough from sticking to your rolling pin.
Spread half of the fig filling onto the dough in one long strip down the center. Use the paper to help you roll the dough around the filling so that it forms a log, seam side down. Tuck ends of the log under and pinch to seal in filling. Carefully transfer the cookie log onto the prepared sheet pan.
Repeat with the remaining half of dough and filling to form a second log.
Bake the fig rolls for 20 minutes until crust turns slightly golden and is cooked through.
Cool the fig cookie logs for 10 minutes before cutting them into 2-inch long bars with a serrated knife.

Video

Notes

Store fig bars in an airtight container at room temp for up to 1 week.
Aquafaba is the brine of canned chickpeas or the reduced cooking water of cooked chickpeas. Save the brine next time you open a can or the cooking water if you cook your own.
To make oat flour simply grind rolled oats into a fine meal/flour in a blender.
Melt coconut oil by setting in a dish, then setting the dish in hot water.
Use any type of dried figs. I used a mixture of dried Turkish figs and black mission figs.

Nutrition