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  • Writer's pictureGutsy Baker

Paleo Homemade Fig Newtons (Gluten Free, Dairy Free)

If you love the original Fig Newtons you will absolutely love this healthier remake! These fig bars are made with a delicious fig filling sweetened with just a touch of maple syrup and dried figs, wrapped up in a soft dough made with grain free flours. These taste even better than the originals!



1. If you do not like figs, I think you could swap the dried figs for dates, and make date bars. I haven't tried this yet but think it'll work!

2. Maple syrup in the fig filling can be swapped for agave or any sticky sweetener. Maple syrup is the lowest FODMAP sweetener.

3. Lemon juice in the filling may be omitted but it balances out the sweetness and gives the filling a nice flavor. I recommended adding it if you have lemons on hand.

4. You may not replace the flours and starches for other flours. This is a combination that works well in paleo baking and the combination in this recipe creates the perfect moist dough. It has not been tested with an all purpose gluten free flour blend.

5. Coconut sugar may be replaced for date sugar or maple sugar.

6. The non dairy butter I use here is Miyoko's unsalted butter.

7. I use one egg in this recipe but an egg replacer will work here like a flax egg or chia egg. 1 Tbsp of ground flax plus 3 Tbsp of warm water, let it sit for 5 minutes.

Make gluten free fig newtons in these easy steps:

1. Soak the figs in water until soft and plump. Place in food processor with maple syrup, lemon juice, and vanilla extract. Blend on high until pureed.

2. Make the dough for the fig newtons by combining the flours and starches in a bowl along with the coconut sugar, egg, non dairy butter and sea salt. Mix until well combined into a soft dough.

3. Roll out the dough into two rectangles, about 6"x 9" each. Spread half of the fig filling down the center of each dough piece. Carefully lift the sides up over the filling and seal together with fingers.

4. Slice each roll into 2" pieces, making little fig newtons. Place on a baking sheet and bake for 15 minutes.

5. Let cool and enjoy!

Kitchen tools needed to make paleo fig newton bars:

  • Food processor

  • Rolling Pin

  • Sharp knife or pastry cutter

But are dried mission figs low FODMAP?

Yes, dried figs have been laboratory-tested for FODMAPs by Monash University and can be low FODMAP, depending on the serving size. Approximately one fig is a safe serve size. So these fig newtons are safe at a small serving size (one fig bar) on a modified low FODMAP diet, and should not cause digestive upset. If you do not tolerate figs, you can substitute for dates if those are more tolerable to you!

Keep in mind a low FODMAP diet is not a no-FODMAP diet. FODMAPs in small amounts are actually good for our gut and gut health!


Can I substitute dried figs for other fruits?

You can but they will not have the iconic flavor of a Fig Newton. I suggest you substitute with dates or other sticky dried fruit such as apricots. Keep in mind the fruits must be soaked until moist and plump before making the filling, this adds moisture.

Can I make these fig newtons vegan?

To make fig newton bars vegan, the egg will have to be replaced. I do think the egg can be substituted for a flax egg or chia egg ( 1 Tbsp ground flax or chia + 3 Tbsp warm water).

Can I make fig newtons nut free?

These fig newton bars are paleo, meaning they are grain free and therefore a lower carb and lower sugar treat. This is better for gut health, SIBO and candida. Paleo baking typically contains almond flour, which creates a nice moisture and softness to the dough. This cannot be substituted in the recipe. Gluten free all purpose flour (nut free) has not been tested in this recipe.

How to store paleo fig newton bars?

These can be stored on the countertop in an airtight container for up to 3 days. I find they soften up after stored and are actually better 1-2 days after baked. They may also be stored in the fridge in an airtight container for 7 days in the fridge, or frozen for up to 3 months.

Can I make the dough or filling in advance until ready to bake?

YES, I do this all the time. You may make the filling and store in a tight container in the fridge until ready to use. And also make the dough in advance and wrap tightly in plastic wrap (so no air gets in) for up to 5 days in the fridge.

Any other questions? Ask in comment box below!


If you love healthier copycat recipes, you will love these gluten free recipes!




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