It’s amazing how many gluten-free options there are on supermarket shelves these days. Last I checked there are no less than 3 gluten-free “Oreo” knock-offs. Gluten-free pretzels are my newest addiction; they come in plain, chocolate covered, and yogurt covered(still waiting on some savory flavors). But there’s one hugely noticeable absence from the options: Gluten-free Fig Newtons.
Fig Newtons used to be as good as cookie gold to me, only topped by those maple cookies shaped like a maple leaf. I went into the kitchen recently determined to come out with gluten-free Fig Newtons… or at least something similar.
It’s incredibly hard to get gluten-free dough to be elastic without tons of different flours and gums. Instead, I focused on getting the same flavors in a different form with less special ingredients. These bars have a shortbread crust and a top crumble with strong touches of cinnamon and butter; it’s like a portable fig crisp, and there’s certainly nothing wrong with that.
Of course you can use any kind of jam to fill these with. Try apple butter for a Fall flavor or mango butter for something more tropical.
Gluten-Free Fig Bars
Prep time: 10 minutes
Cook time: 40 minutes
- 6 Tablespoons butter, softened
- 1 egg
- 1/2 cup + 2 Tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 Tablespoon vanilla extract
- 1/3 cup coconut flour
- 1 1/2 cups brown rice flour
- 1/2 cup fig jam or fig puree
- Preheat your oven to 350 degrees.
- In a large bowl, cream together the butter, egg, sugar, cinnamon, salt, and vanilla.
- Add in the coconut flour and brown rice flour and work the dough until the flours have been mixed in.
- Grease an 8 x 8 baking pan.
- Press about half of the dough into a 1/2-inch thick layer in the pan. Use more than half of the dough if you have to; just make sure it’s thick enough to hold together.
- Spread the fig butter into a flat layer on top of the dough.
- Crumble the extra dough on top of the layer of fig and press it in lightly.
- Bake for 35-40 minutes until the edges begin to brown and the top is golden.
- Wait for the bars to cool before cutting in. Store leftovers in a refrigerator.