Paleo Fig Newton Squares
Two layers of crispy, chewy crust hug a moist fig filling in this square, paleo-friendly version of your beloved childhood fig cookies. They're addictive and the taste is just sublime!
Servings: 20 cookies
- ¼ cup frozen strawberries
- ¼ cup frozen blueberries
- ¼ cup frozen raspberries
- 1 teaspoon lemon juice
- 1½ teaspoons water
- 1½ teaspoons maple syrup
- ½ tablespoon chia seeds
- 10 dried figs halved with tops cut off
Cookie Layers Ingredients
- ¾ cup cassava flour
- ½ cup almond flour
- ½ teaspoon baking powder To keep paleo, use 1/8 teaspoon baking soda and 1/4 teaspoon cream of tartar
- ¼ teaspoon salt
- 6 tablespoons coconut oil melted
- ¼ cup Brown Swerve Sweetener
- ¼ cup Swerve Granular Sweetener
- ½ tablespoon orange zest
- 1 egg
- 2 teaspoons pure vanilla extract
For the Filling
- Place the frozen fruit, lemon juice, water, and maple syrup into a small saucepan.
- Bring to a boil on medium-high heat.
- Once boiling, mash and break up the fruit with a fork. Let simmer for 2 minutes more and remove from heat.
- Mix in chia seeds. Let cool completely or overnight.
- Place the figs into a bowl, cover with boiling water and let soften for 10 minutes.
- Once the berry mixture is sufficiently cooled, place it into a food processor.
- Remove the figs from the water and place into the processor.
- Pulse the two together until a thick mixture has formed. Set aside.
For the Cookie Layers
- Preheat the oven to 350℉.
- In a medium bowl, whisk together the cassava flour, almond flour, baking powder, and salt.
- In a small bowl, whisk together the coconut oil, brown sugar, granulated sugar, orange zest, egg and vanilla extract.
- Pour the egg mixture into the flour and mix until a thick dough forms.
- Divide your dough in half (about 6.8 oz each).
- Press one half of the dough into the bottom of a 6" x 3" square pan to get the shape and set aside.
- Press the other half into the bottom of a greased and parchment paper-lined 6×3 pan and bake for 15 minutes.
- Remove from the oven. Carefully spread the fig mixture evenly over the base.
- Place the other unbaked half of dough on top and bake for 20 minutes more.
- Remove from the oven and let cool completely before removing from the pan.
- Cut into bar or square shapes and enjoy. To best preserve, store in an airtight container and refrigerate for up to one week.
Difficulty Level: Medium
Serving Size 1 cookie
Servings Per Container 12
Amount Per Serving
Calories 90 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 45mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Protein 1g 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.