Vegan Homemade Fig Newtons
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Learn more →Ingredients
24 servings
For the fig filling
- 1 ½ cups dried figs, stems removed
- ½ cup water
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh lemon juice
- ¼ tsp ground cinnamon
For the dough
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅓ cup packed light brown sugar
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 tbsp milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
Instructions
- 1
Combine the dried figs, water, honey, lemon juice, and ground cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until the figs are very soft and most of the liquid has been absorbed, about 10–12 minutes.
- 2
Transfer the fig mixture to the food processor and pulse until a thick, mostly smooth paste forms with only small bits of fig remaining, about 15–20 pulses. Scrape into a bowl and let cool to room temperature, then refrigerate until firm, at least 30 minutes.
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