There's nothing like taking a store-bought food and making the at-home version even better. These fig newton cookies have fresh fig jam, crumbly cookie dough made from gluten-free rolled oats, and no preservatives! Fresh, fruity, delicious, and wholesome!
Oat and Walnut Fig Newtons [Vegan, Gluten-Free]
For the Cookie Dough:
- 1 1/2 cups gluten-free rolled oats
- 1 heaping cup walnuts
- 1 teaspoon ground cinnamon
- A pinch of salt
- 1/4 cup, plus 1 teaspoon maple syrup
For the Fig Filling:
- 6 figs, washed and stems removed
- 1 tablespoon maple syrup
- 2 tablespoons white or black chia seeds
- Coconut sugar (optional)
- Preheat your oven to 350°F and line your baking sheet with parchment paper.
- Add your oats, walnuts, salt, and cinnamon into your food processor. Blend for about 1 minute or until a fine powder is achieved. Remove and spoon into a mixer bowl. Add your maple syrup and blend until fully incorporated. Turn that off and focus on the filling.
- Into the same food processor (no need to wash), add your figs, syrup, and chia. Blend for about 40 seconds stopping to scrape down the sides. Blend again for another 10 or so seconds. Then let that sit and the chia absorb the excess liquid and blow up a bit, about 12 minutes.
- On your counter or rolling pad, add some gluten-free flour and then your prepared dough. Dust your rolling pin with some of the flour and roll the dough out, in a circle or rectangle, to about 1/4-inch thick.
- After your chia mixture has had enough time to thicken up, spoon that onto half of your dough mixture. Then fold over the other half on top of the half with the chia/fig mixture. Seal the edge with a fork. If you'd like, dust the top with coconut sugar.
- Add gently to your baking sheet. Bake for 18-22 minutes, or until your edges are golden. Once golden edges are achieved, remove, and let cool. Slice however you prefer.