Happy National Fig Newton day! Yes that’s real and yes it’s today. A few weeks ago I was just hanging out online and came across Fig Newton day. I don’t know how it happened or even why it happened. But that’s okay, we’ll call it fate. So after that I got myself into the kitchen and started to create magic.
I never ate store bought Fig Newtons before. To be honest, I really didn’t even begin to love (and obsess) over figs until this past summer. But to start late than never start at all though!
These fig newton cookies are sweet with just the right about of tartness from the lemon juice. Combine that with the gooey crunch of the fig filling and a little bit of chocolate drizzle on top to celebrate Nation Fig Newton day the proper way!
Lemon Chocolate Fig Newtons
makes 12-14 cookies
1 and 1/2 cup cashews, soaked 2-3 hours
1/4 cup almonds
1 cup oats
1/4 cup dates, pitted
3 tablespoons maple syrup
1 tablespoon coconut sugar
1 tablespoon ground flax
1 tablespoon lemon juice
2 teaspoon vanilla
1 and 1/2 cup dried figs
Combine cashews and almonds together in food processor or blender. Add in all remaining ingredients except figs and blend together until dough ball is formed. Place dough into your refrigerator while you prepare your filling. Blend figs together until a jam is formed. Remove dough from refrigerator. On parchment paper roll dough out so that it’s 1/2″ – 1″ thick. Spread fig jam generously on dough. Fold in half and press dough together along the edges. Using a knife, cut into little to medium sized fig newton cookies. Drizzle with chocolate, if desired. You can make the full chocolate recipe and have some left over or cut the recipe in half to use for the fig newtons. But let’s be honest, extra chocolate is always a good choice. After cookies are drizzles in sweet chocolate, serve and enjoy!
Store fig newtons in the refrigerator for up to seven days, if they last that long!