Fig Newton’s Laws

Physics are not my strong suit, but I do know one thing is for sure: Sir Isaac Newton understood the laws of cookies. It was all cleverly disguised as the principles that govern motion, but I can see through that ploy. It’s all written out, clear as day.

Law #1: A body at rest will remain at rest, and a body in motion will remain in motion, unless it is acted upon by an external force.

Unless you start preheating the oven, it will never get hot. These cookies won’t bake themselves, you know.

Law #2: The force acting upon an object is equal to the mass of that object multiplied by its acceleration.

A rolling pin must be wielded with both gentle yet firm pressure to properly flatten the dough.

Law #3: For every action, there is an equal and opposite reaction.

Though tempting, if you eat a whole batch of cookies by yourself, you WILL get a stomachache.

Whether or not Fig Newtons were named for the mathematician is still up for debate, though we can all agree that they’re logically sound snacks. They’ve been around since the 1850’s, changing very little over the years. Take a wholesome, lightly sweetened pastry dough and wrap it around a whole fruit filling for surefire success. Sure, they’re not as glamorous as chocolate-coated, sugar-encrusted, or sprinkle-topped sweets, but they’re deeply comforting in a way that such flighty trends can’t even touch.

For their latest evolution, I’m bringing healthy back and taking out the gluten and refined sugars. With a touch of lemon juice mixed with the lightly simmered fig jam, these humble little bars taste so much brighter and fresher than anything sitting around on grocery store shelves.

I think Mr. Newton himself would be proud.

Yield: Makes 10 - 12 Bars

Nouveau Fig Bars

Nouveau Fig Bars

Soft and sweet yet made without gluten or refined sugars, you don't need to be a master of physics to know that these homemade fig bars are far better than the average Newton.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

Fig Filling:

  • 2 Cups Dried Figs
  • 1 Cup Water
  • 1 Tablespoon Lemon Juice
  • 1/4 Teaspoon Salt

Cookie Dough:

  • 2 Cups Rolled Oats
  • 1/2 Cup Coconut Sugar, Date Sugar, or Maple Sugar
  • 2 Tablespoons Chia Seeds
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Cup Warm Water
  • 1/4 Cup Coconut Oil, Melted
  • 2 Tablespoons Maple Syrup

Instructions

  1. Prepare the filling first so that it's cool enough to handle when you're ready to bake. Remove the stems from the figs and roughly chop them before placing them in a small saucepan over medium-low heat. Add water, lemon juice, and salt. Cook, stirring periodically, for about 15 minutes until most of the liquid has been absorbed.
  2. Transfer to your food processor and puree until smooth. Set side in a separate bowl until ready to use, or store in an airtight container in the fridge for up to 3 weeks.
  3. For the dough, thoroughly clean and dry the food processor before proceeding. Add the oats and pulse until finely ground, like a coarse flour. Add in the sugar, chia seeds, cinnamon, baking soda, and salt, and pulse to incorporate.
  4. With the motor running, slowly drizzle in the water, coconut oil, and maple syrup. Stop blended when it forms a cohesive dough. Let rest in the fridge for at least 15 minutes, until firm enough to roll out.
  5. Place the dough on a large piece of parchment paper and press it out into a rough rectangle using your hands. Place a second piece of parchment paper on top and use a rolling pin to roll it evenly, about 1/2 - 1/4 cm thick. Trim the edges to get a rectangle of about 12 x 5 inches. Save the scraps to re-roll later.
  6. Spread the fig filling down the center of the dough in a 1-inch wide strip. Carefully fold over the sides of the dough, creating a filled cylinder. Use the parchment paper to help maneuver if needed.
  7. Use a very sharp knife to cut the long tube into 1-inch segments. Transfer the bars to a parchment-lined baking sheet, spaced 1 inch apart. Place in the fridge for at least 15 minutes before baking. Repeat the process with any leftover scraps as needed.
  8. When the bars are fully assembled, preheat your oven to 325 degrees. Bake for 12 - 15 minutes, until firm and dry to the touch. They won't necessarily brown, and you want them to stay soft and moist.
  9. Let cool completely before enjoying.

Notes

Stored in an airtight container, the cookies will last for up to 1 week.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 251Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 150mgCarbohydrates: 49gFiber: 5gSugar: 34gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

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