Vegan Fig Newtons

October 20, 2019

#Recipe #Foody

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.

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 to 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:

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: 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.

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:

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.

Remove the top layer of parchment paper and spoon 1/3 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).

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. To soften the cookies, simply store in an air-tight container for the classic cakey chewy texture.

Bon appetegan!

Sam

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.

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
3/4 cup brown sugar
2 tablespoons non-dairy milk
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

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 1/3 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.

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