This post may contain affiliate links. Please read our disclosure policy.
Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They’re going to blow your mind.
Table of Contents
Why I Love This Recipe
Did you grow up with Fig Newtons, graham crackers, or Oreos in the pantry? My mom leaned into Fig Newtons, probably thinking the fig filling made them the “healthier” choice, even though she usually baked from scratch. These days, I’ve created homemade versions of all my childhood favorites, including homemade graham crackers, chocolate chip cookies, and homemade Oreos.
Still, I assumed homemade fig newtons would be tricky. I was wrong. They’re easy to make, just like a batch of cookies, with a sweet, jammy fig filling and soft whole wheat crust. My kids actually prefer them to the store-bought kind!
Even better? They stay moist and delicious for days. Once you try these, you won’t miss the packaged version one bit.
The Ingredients
- Dried figs, stems removed: Figs provide natural sweetness and a chewy texture that makes these bars irresistible.
- Honey: Adds a touch of extra sweetness to the fig filling.
- Unsalted butter: Helps create that tender, flaky texture in the cookiedough. Use softened butter for the best results.
- Sugar: Just enough to sweeten the dough without overpowering the natural fig flavor.
- Large egg: Adds richness and helps bind the dough together.
- Vanilla extract: Infuses the dough with a warm, aromatic flavor.
- White whole wheat flour – A healthier alternative to regular flour, offering a boost of fiber and nutrients.
Substitutions and Variations
- Figs: If you’re not a fan of figs, try using dried dates, apricots, or prunes for a different flavor.
- Honey: Maple syrup or agave nectar can be used in place of honey.
- Sugar: Swap out the sugar for coconut sugar or a sugar substitute like monk fruit sweetener for a lower-glycemic version.
- Flour: If you prefer, you can use all-purpose flour or a gluten-free flour blend instead of white whole wheat flour.
How to Make Homemade Fig Bars
Step 1: Preheat your oven to 350°F. Place the dried figs in a small bowl, cover with hot water, and soak for 10 minutes.
Step 2: Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.
Step 3: In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.
Step 4: Add the flour and mix until a dough forms.
Step 5: Roll dough between two pieces of parchment paper and shape into a 12 x 5 inch rectangle.
Step 6: Spread the fig mixture on one side of the rectangle, spreading it evenly along the 12-inch side leaving a 1/4-1/2 inch border along the edges.
Step 5: Fold the dough over on top of itself and gently press the dough together at the edges.
Step 6: Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. Bake 15-20 minutes, or until golden.
Recipe Video
Tips for Perfect Homemade Fig Bars
- Use quality dried figs: The flavor of your bars will depend largely on the quality of your figs, so choose ones that are plump and moist.
- Don’t skip the soaking step: Soaking the figs ensures they’re soft enough to blend into a smooth filling.
- Seal the edges well: To prevent the filling from leaking out during baking, make sure to press the edges of the dough together firmly.
FAQs
Yes, you can use fresh figs, but you may need to cook them down to reduce the moisture before blending into a smooth filling. Dried figs are recommended as they provide a thicker, more concentrated flavor.
Store your fig bars in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months.
You can get creative with fillings! Try using a mix of dried fruits like apricots, dates, or raisins. You can also add a touch of orange zest, lemon zest or a splash of lemon juice to the fig filling for a citrusy twist.
Absolutely! Just substitute the white whole wheat flour with a gluten-free flour blend that you trust works well for baking.
More Homemade Snacks
If you’ve ever loved the nostalgic taste of Fig Newtons, this homemade fig bar recipe is a must-try. They’re easy, made with wholesome ingredients, and way more delicious than the store-bought kind. Whether you’re packing them in lunchboxes, serving them as an after-school snack, or enjoying one with your afternoon coffee, these homemade fig newtons are a treat everyone will love.
If you make this recipe, I’d love to hear how it goes! Leave a comment and rating below or tag me on social so I can see your beautiful bakes.
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Homemade Fig Bars
Equipment
- Food Processor
Ingredients
- 1 cup roughly chopped dried figs, stems removed
- 1 tablespoon honey
- 6 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour
Instructions
- Preheat your oven to 350°F.
- Place the dried figs in a small bowl, cover with hot water, and soak for 10 minutes.
- Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.
- In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.
- Add the flour and mix until a dough forms.
- Roll dough between two pieces of parchment paper and shape into a 12 x 5 inch rectangle.
- Spread the fig mixture on one side of the rectangle, spreading it evenly along the 12-inch side leaving a 1/4-1/2 inch border along the edges.
- Fold the dough over on top of itself and gently press the dough together at the edges.
- Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet.
- Bake 15-20 minutes, or until golden.
[…] Homemade Fig Bars from Weelicious […]
Hmm that would probably work fine as a filling. 🙂
Do you think I could use cooked carrots and dried blueberries as the filling? What are you’re thoughts?
This is kind of late, but I used coconut oil instead of butter and coconut sugar instead of normal white sugar 🙂 they are delicious!!!
Flavorwise, there is no substitute for butter. Margarine has been found to be unhealthful, like any hydrogenated fat. Shortening wouldn’t give you the taste. Nutritionists are starting to say that butter is OK in moderation.
I’ve made these so many times, and love them! But I would really like to try to make them a little healthier. Any suggestions for substitutes for the butter? or Maybe less sugar?
This is my new favorite recipe! I have actually made this several times but never with figs, and each time they came out so good. Ive made cranberry, strawberry/cranberry and cherry/cranberry. I couldn’t find dried strawberries, only freeze dried ones, but they still worked great as a filling, I just added a little water when pureeing them and they got nice a sticky. Maybe someday I will look for dried figs and make the real recipe! But for now its fun to try a different flavor everytime!
Butter is healthy, but grass fed butter. and minimal amounts of sugar are actually okay to but you can use coconut sugar instead!
Yumma yumma! Not as difficult as I thought but just as delicious!
When I first saw this recipe and even the video, I thought there was no way mine would turn out that nice. I am so glad I tried! These are fantastic! I made a double batch of dough with half filled with the fig and the other half with pureed prune and orange zest. I did add a pinch of sea salt to the dough. They turned out beautifully. I bought white whole wheat flour just for this recipe. I was eating them hot out of the oven and they were ok, but they were irresistible when I put them in an airtight container for three days. I had to write 110 calories for each cookie on the package so I wouldn’t eat them all in one sitting.
This is the second time we made these. First time using all purpose flour and this time white whole wheat flour. Liked them better with WWWF. They turned out perfect. We also trippled the recipe in order to have plenty for the freezer. The dough was very easy to work with (my husband rolled it out, somehow he does that part better than me) :-). Our two boys (4,6), hubby and I all love them! I am not sure they will make it to the freezer!
Today’s batch had 3/4 cup peanut butetr, all other ingredients as above. I soaked the oats for 5 minutes, and they were really waterlogged. In the future, don’t soak the oats, but the flavor is good.
My dough is too dry. And how on earth did you roll yours into just a rectangle? Help!
These were so unbelievably easy to make, I have always wanted to make these homemade. I substituted with Craisins and left out the soak, followed the rest of the instructions. They baked up perfect!
[…] Weelicious: Homemade Fig Bars […]
I also need advice on how to use fresh figs. Can I use the fig preserves I put up last year?
Has anyone ever made this with fresh figs? Need advice! Thanks!