Fig Newtons (now called simply Newtons) are love-it-or-hate-it kind of cookies. Seriously, people are very divided about this fig-focused sweet treat, but I love them. Fig Newtons, and Chips Ahoy chocolate chip cookies, have become synonymous with being a kid in the 70s/80’s. Nabisco Fig Newtons in my paper bag lunch, alongside my ham and mayo on white bread, tells a familiar story to many people my age. But Fig Newtons were not just cookies, they’re fruit and cake-like and therefore right up my alley.
Despite my love of these old-timers (as well as absolutely anything involving figs). Surprisingly, I’ve never attempted to make them, until now. This was a fun project for me, coming up with a balance of soft cakey outside and sweet fig-forward inside that had just enough flavor to bring the whole cookie together in a balanced way.
What Makes My Fig Newtons “Different”?
My recipe incorporates a mix of whole wheat and all-purpose flour to obtain the texture I was in search of. Health-wise, I also felt better adding some whole wheat flour to my recipe. I did try using whole wheat flour, but it did not yield the cookie taste and texture I was looking for.
To sweeten my cookies I used a combination of brown sugar, agave, and fresh orange juice. For the filling, combined dried mission figs, dried dates, apple sauce, as well as orange juice, which allows for a more naturally (not overly) sweet paste that holds up while baking and compliments the cakey cookie outside perfectly.
Despite fig newtons being a two-step process, because you need to make a dough and a filling, the assembly process could not be simpler. Roll, fill, and fold is all that’s needed. Cut the fig newtons to the desired size after baking. Alongside a cup of coffee in the morning, these modern newtons are well worth it if you ask me.