Did you eat Fig Newtons as a kid? I sure did. Man, I loved those things. At the time, they seemed like a healthier choice compared to other cookies but now I know that they were filled with sugar and artificial ingredients. I stay away from packaged snacks and desserts due to all the processed ingredients and high sugar content but sometimes I crave some of my favorite childhood snacks.
I first came across a similar recipe for a healthier version of Fig Newtons on Clean Eats by Tay‘s Instagram and changed a couple things according to what I had on hand and they turned out pretty darn delicious! They’re also gluten free and dairy free!
The first thing I noticed, when making the dough, was that it was very dry. I think this must’ve had something to do with using buckwheat flour rather than almond flour. I improvised by adding an egg and a little dairy-free milk and it turned out nice and soft, just like the old Fig Newtons of my childhood.
The pumpkin version of my favorite childhood snack, Fig Newtons! Great for a snack or dessert.
- 1 1/4 cups dried figs
- 1/2 cup pumpkin puree
- 1/4 cup dairy free milk (I used Ripple unsweetened original)
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 2 cups buckwheat flour
- 2 tbsp coconut flour
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup pumpkin puree
- 1 egg
- 1 tbsp maple syrup
- 2 tbsp dairy free milk
Preheat oven to 350F
Add filling ingredients to a blender or food processor and blend until a thick paste forms and set aside. It took me a few times of stopping and scraping the edges of the blender.
In a mixing bowl, combine dry ingredients for the crust, then stir in wet ingredients until a thick dough forms.
Grease a baking tin or line with parchment paper and spread out half of the crust mixture. Add all of the filling on top and spread out evenly. Spread the rest of the crust mixture on top and press down to make sure everything is even. Don't be afraid to use your hands!
Bake for 20-25 minutes or until crust is beginning to turn golden brown and let cool before cutting.