Mini-batch "Fig" Newtons

5 from 2 votes

Prep Time5

Cook Time15

Resting Time10

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: easy recipes, fig newtons, gluten-free, low sugar, medjool dates, mini-batch, plant-based, prunes, small-batch, vegan

Servings: cookies

Calories: 82kcal

1 tbsp (plant) butter softened (14 g)
1 tbsp sugar (12 g) sub granulated sweetener
1/4 cup flour (30 g) gf all purpose if desired, you can sub a bit of flax seed to make it more interesting
1/4 tsp baking powder
1-2 tsp (nut) milk or water
pinch of salt

Preheat oven to 350F and line a cookie sheet with parchment.
Soak your prunes (or dates) in hot water while preparing the cookie dough.
In a small bowl and a fork/whisk cream together butter and sugar until light and fluffy (took me a few min).
Add flour, baking powder, pinch of salt and mix. This will be crumbly.
Add 1 tsp milk at a time and mix until you get a soft non-sticky cookie dough. Refrigerate 10 min.
While refrigerating the dough, drain your fruit and mash with a fork until it's a paste (adding optional 1 tbsp sugar if you prefer).
On a parchment lined cookie sheet shape the cookie dough into a rough rectangle and roll it out between two pieces of parchment until about 1/8 inch thick.
Add the paste on the rolled out dough in a line.
Cover it with the rest of the dough so it's a long filled log.
Slice into 4 cookies.
Bake cookies for 15 mins minutes (you don't need to separate them), cool and enjoy!

If you must use figs for your fig newtons, sub 2 tbsp fig preserves for the filling.