Gluten Free Fig Newtons (Gluten/Dairy/Soy/Eggs/Grain/Refined Sugar Free)

Gluten Free Fig Newtons (Gluten/Dairy/Soy/Eggs/Grain/Refined Sugar Free)

Gluten Free Fig Newtons

Fig Newtons made out of Almond Flour? Oh Yes!

I knew Honeyville Blanched Almond flour was flawless - but these cookies proved to me that any baked good is possible using it. Yes, Anything. I'm telling you- if you haven't ordered a bag to experiment with .. you really need to.

I made the dough for these cookies in my cuisinart. A Stand mixer should also do the job.

Gluten Free Fig Newtons


2 Cups Blanched Almond Flour
2 Cups Potato Starch Flour
4 TBS Butter (Earth Balance)
1/2 Cup Raw Agave Nectar (Or Honey)
1 Tsp. Vanilla Extract
1/4 Tsp. Baking Powder
1/4 Tsp. Salt

I used Raspberry Preserves for my filling. ( I ran out of Figs) . If you would like to make a fig filling try combining the following in a food processor. (*I have not tested this fig filling recipe*)

2 1/2 lbs. fresh figs
1/4 c. orange juice
4 tbsp. honey (or Agave)
  1. Preheat Oven to 325 Degrees.
  2. Combine all ingredients in Food Processor until they come together to a smooth dough.
  3. Divide dough in half- and roll half out into a narrow long shape on parchment paper to prevent sticking (see photo below)

Gluten Free Fig Newtons

4. Spoon a thin layer or Fruit Preserves, Jelly or Fig Filling -leaving a boarder around the edges.

Gluten Free Fig Newtons

5. Fold one side of the dough over itself. Gently pinch to seal the dough. Use the palms of your hands to square the edges. (Next time I will try using this folding technique).

Gluten Free Fig Newtons

6. Using a sharp knife cut the log into 12 (give or take) cookies. Place on cookie sheet and bake for 12 minutes. (no LONGER- or they will lose their perfect soft texture)

7. Repeat with 2nd portion of dough.

Yields 2 dozen cookies. Store at room temp in a sealed container or freeze.

Gluten Free Fig Newtons

Gluten Free Fig Newtons



Brittany Angell

31 comments | Leave your own

  1. bitt

    this looks so good! probably even better with raspberry preserves. yum.

  2. Ricki

    I'm so glad you posted this recipe! When I saw your note on Facebook, I thought, "I HAVE to make those!". This recipe is so straightforward and so brilliant. Can't wait! 🙂

  3. Jeri

    Oh my. I don't care if it's almost 100 here in CA. These look like they will be worth turning the oven on for.

  4. Vicky

    These look really good!!!!

  5. SunnyB

    I have been craving Fig Newton’s! Honeyville Blanched Almond Flour is my #1 flour of choice…I cannot wait to try your recipe! Beautiful! xo

  6. Eryn

    We made these tonight, and they were everything we were hoping them to be…well my husband actually made them and he was proud of his accomplishment 🙂 For the filling, used your filling recipe but subbed the agave/honey with applesauce and the orange juice with grape juice (ran out of oranges). The proportions made a good consistency, but we quartered the recipe and had plenty of filling for the amount of dough. Thanks so much for a great little cookie!

  7. Danielle

    oh Wow, it has been a while since I ate a newton! Think coconut flour would work? for nutty folks like myself? 😉

  8. Suzy

    Is there a less expensive flour I can use as a substitute for almond flour? I’ve encountered so many recipes lately that call for almond flour and it’s 3x what I pay for white or brown rice flour. Thanks for the recipe!!

  9. Renee

    They look so yummy, I would use a jam or jelly too. I like how they look fluffy not hard like a lot of GF food look when I make them.


  10. jenn

    yum! i don’t like fig newtons, and i can eat gluten…it’s my son who can’t have it. these actually look yummy to me!
    thanks for the recipe!!

  11. Meagan

    That dough looks FANTASTIC!

  12. Tonja Linson

    I just made these and they are the BOMB! I used strawberry preserves and I felt like a kid again! Love it. I’m going to experiement with different fillings-PB & J, chocolate and homemade marshmallow. The options are endless. Thank you, Brittany!

  13. Nyasha

    Can I use oil instead of butter?

  14. Shawnie


    yum – fig newtons! [SMILE]… I can’t use starch tho’ – have an allergy… Is it needed in the recipe – or can I replace it with something? If I knew what it did for the recipe, I could probably come up with a solution… Thanks…

    I love your site – sooo many good recipes! [SMILE]

  15. Veralyn

    So I was going to make these while at my in-laws and brought everything with me, but I forgot to bring the potato starch!!! All I have is tapioca starch. I know that potato is different than the other starches, and is usually more absorbent, so do you have any recommendations on how much more tapioca starch I would need to add to equal the potato starch? I haven’t had enough experience with the different starches to understand how to replace them yet.

  16. JC

    just made this and so good. gonna make a batch for my kids daycare. The hubby even liked them. I would strongly recommend lining the cookie sheet with parchment paper. The fig preserves seeped out causing s candy coating mess that make it difficult to get the newtons off the sheet.

  17. Jess

    Oh my gosh!!! These look so good… you are going to make me a HERO when I make these for my little celiac kids!! Thanks in advance for the kisses I’ll get!

  18. Leslie

    I’ve been looking for a GF recipe for the old Garabaldi biscuits I loved. Do you think if I made them like those and let them cook a little longer, they’d work??

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