Vegan Gluten-Free Fig Newton Clones

I don’t know about you, but I used to be crazy for Fig Newtons!

I had a certain method for eating them. I would scrape the top layer off with my teeth, and proceed to nibble my way in a circular fashion around the remaining delicious, figgy cake.

With recipes I’m creating, I figure if I can get them vegan or gluten-free, all the better since so many are eating that way these days. My daughter, Jade, has also been showing signs of having a gluten sensitivity, so I’ve been purposefully tailoring some creations for her.  My husband took one bite of this and declared with giddy glee, ‘that’s a Fig Newton!’, so I’m hopeful that anyone who tries this recipe will agree!


25 dried figs

2 T. grapeseed oil

2 T. applesauce

1/4 c. maple syrup

6 T. coconut milk

1 c. oats (ground into flour)

1/4 c. raw buckwheat groats (ground into flour)

1/2 c. brown rice flour

1/4 c. chia seeds (ground)

1 t. baking powder

1/2 t. salt

1 t. vanilla

15 drops liquid stevia, divided

Preheat the oven to 350 degrees.

In a saucepan, cover figs with water (just enough that they are still poking out the top of the water). Bring to a boil, shut heat off, but let pan remain on the stove. Let sit for about 15 minutes until cooled a bit. While they cool, begin mixing the dough. Mix the dry ingredients (oat flour, buckwheat flour, brown rice flour, chia flour, baking powder, and salt). Mix the wet ingredients in a separate bowl (oil, applesauce, maple syrup, coconut milk, vanilla, and 8 drops of stevia). Mix all the dough ingredients (it will be very thick…you will be thinking, ‘wow, I need more milk’, but this is not the case).

Oil an 8 x 8 baking dish. Press half of the dough into the bottom of the dish (you will need to use your hands). Add 7 drops of stevia to the fig mix, stir, and spread atop the bottom dough layer. Finally, dollop the remaining dough onto the fig layer, and, using your hands, carefully spread it out to cover the figs.

Bake for 18-20 minutes, depending on your oven heat.

For the best taste, I would suggest letting them cool completely. They will then be the most reminiscent of the soft cookie bars you remember from days past.

What’s your favorite childhood snack?

My dad used to buy me s’mores that became all gooey and delicious when they were popped in the microwave for a minute or so! Oh, how I loved those!

Shared with: Healthy Vegan Fridays


  1. says

    Aww Happy birthday to your firefighter!! Hope you guys had a wonderful day together =). Tim LOVES fig newtons also!! I personally like the strawberry ones. Your version def sounds a lot healthier than the original! My favorite snack growing up was Nutty Bars..I had them recently and quite frankly, they weren’t all tastebuds def changed. In a good way hehe.

  2. says

    Happy birthday, HUSBAND! hahaha jk. But seriously, may today be blessed and filled with His love! And girl….are you kidding me?! I loooove fig newtons and never understood why people are wary of them! 😛 Great job with this recipe and I love the ingredients you used in it. I’m PINNINNNNNG THIS! woooooo!

    • Lauren says

      That’s exactly why I wanted to make them! I used to eat them all the time as a kid, and I wanted something reminiscient. Thanks for hosting, it’s such a great way to see some healthy recipes!

  3. Dana says

    Hi Lauren ~ The recipe sounds reeeally wonderful and I can’t wait to make it. I am convinced it will end up being a “favorite”! But a quick couple q’s for you. I know you didn’t mention covering the figs while they reconstitute in the water but I thought I’d ask anyway. Should I or shan’t I? Also, I’m not including the water when I’m ready to mix the stevia with the figs am I? I’m only asking since you called it a “fig mixture”. I felt, perhaps, I was missing something. I’m sure it’s simply commonsense here, and I’m only to remove the figs from the water and then add the stevia, yes? I just want to be clear before I attempt. 😮 Thanks so much .

    • Lauren says

      No problem! Don’t cover them…that allows the water to evaporate and the fig mix to break up and thicken. There will be virtually no water left, so there is nothing to drain. You will just add the stevia to the entire mixture. Sorry if that was a bit unclear! Let me know either way how they turn out for you! :-)

  4. Dana says

    Wow, you’re fast. Ok, gotcha! (and I thought so, but wanted to make sure). Well, thank you Lauren, I really appreciate the added instructions. …I have to admit, now I feel sort of lame that I asked (cringe). Again, I just wanted to make sure I understood. I know I’m just going to LOVE them! :)

  5. says

    Okay, I will try to make your recipe, I have two problems, I am getting about 4 figs daily from my tree, the other is, I have about a pound of stevia powder. How do I make that liquid?

    • Lauren says

      Hi Frank! I’m not sure how you’d go about doing that. I buy stevia already in liquid form, and the figs I use in this recipe are actually dried, so I’m unsure if your fresh ones would work! :-(

  6. says

    I started mixing the ingredients when I ran into a discrepancy.

    In the ingredients you ask for baking powder. In the instructions you ask for baking Soda…
    Which one is it?


I love to read your comments!