Go Back

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!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Keyword: cookies, dairy-free, gluten free, Paleo, peanut-free
Servings: 20 cookies

Ingredients

Filling Ingredients

  • ¼ cup frozen strawberries
  • ¼ cup frozen blueberries
  • ¼ cup frozen raspberries
  • 1 teaspoon lemon juice
  • teaspoons water
  • teaspoons maple syrup
  • ½ tablespoon chia seeds
  • 10 dried figs halved with tops cut off

Cookie Layer Ingredients

  • ¾ cup cassava flour
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • 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

Instructions

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.

Assemble

  • 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 6x3 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.

Notes

Difficulty Level: Medium