Gluten-Free Fig Newtons

Blue Ribbon Winning Recipe - Minnesota State Fair

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Gluten-Free Fig Newtons

Gluten-Free Fig Newtons: Joan Kinsley won “best gluten-free cookie” at the Minnesota State Fair with this recipe.

They have very few ingredients but still taste complex. They truly pack a lot of flavor in every bite.

Ingredients for Gluten-Free Fig Newtons

The natural sweetness of the figs, augmented by maple syrup, bake for a sweet, but not overly so, treat. Joan’s Gluten-Free Fig Newtons taste best made the day prior to eating them. When doing so, they soften perfectly.

Gluten-Free Fig Newtons = Overhead

The recipe makes 16 cookies. You are going to want a double batch of these!

Joan Kinsley, Home Baker, Gluten-Free Fig Newtons

Joan has won multiple ribbons, including a blue ribbon for best sandwich cookie in the same year. It also went on to win best overall cookie, aka “sweepstakes” winner.

Yay Joan! Yay Everyone! Get baking and make these!




Gluten-Free Fig Newtons

Cookie Dough:

1 cup blanched almond flour

1/4 cup coconut flour

1/4 cup tapioca starch/flour

Pinch of salt

1 large egg

2 Tablespoons pure maple syrup

1/4 cup butter, cut into small cubes



1 cup dried black mission figs, quartered, stems removed

1 Tablespoon lemon juice

1/4 cup pure maple syrup

1/8 teaspoon pumpkin pie spice

Pinch fine sea salt

Cookie Dough — combine dry ingredients in food processor. Pulse until combined. Add wet ingredients, continue to process until completely smooth. For easiest handling, chill the dough for a couple hours or overnight.

Filling – process all ingredients in the food processor until smooth.

Divide the cookie dough into 3 balls. Roll out each ball to about 1/2 centimeter, into about 3 ½ inch x 12 inch rectangle in between 2 pieces of waxed paper. Pipe out filling along the long side, leaving 1/2-inch gap to the edge. Using the bottom piece of waxed paper, roll the cookie over to make a log. Seal up the edge at the end and flatten with the heel of your hand. Repeat with next two balls of dough, and then another log with the leftover scraps. Bake log at 350 degrees F for about 18-20 minutes. Cool on pan until slightly cooled then move to rack to cool completely. It’s best to put logs in tightly sealed container overnight, so they go from flaky to soft and cut cleaner. Makes 16 cookies.

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