Guest Post by EatLiveRun: Whole Wheat Fig Newtons

Happy Wednesday everyone! Today, we have a special guest post from Jenna over at EatLiveRun. I love love love Jenna’s blog and all the recipes she posts! They all look so easy and so appetizing! I’m drooling just thinking about her Chicken Tortilla Soup! Anyways, if you don’t know her, head on over to her site and get to know her! You will thank me! Take it away, Jenna!

Hi guys!

This is Jenna from Eat, Live, Run here and I’m honored to be guest posting on Lauren’s blog this morning for y’all! I love Lauren’s blog because all of her recipes are so tasty and she comes up with the most creative meals and treats! Plus, she just seems like the sweetest person and someone I would love to be friends with.

The recipe I have for you today is for one of my favorite cookie recipes of all time, whole wheat fig newtons.

Trust me, you’ll never buy packaged newtons again after you discover just how easy and delicious it is to make your own from scratch—not to mention much healthier without any processed ingredients!

These cookies have a wholesome, nutty taste from the whole wheat flour and the homemade fig paste used for a filling just puts them right over the edge.

They’re wonderful to take on camping and road trips, and might even be considered a breakfast when paired with something like a banana.

That’s right—cookies for breakfast!

I hope y’all enjoy these fun, family friendly cookies as much as I do!

Whole Wheat Fig Newtons
by: Jenna from EatLiveRun
makes about 40 cookies
 Print This Recipe

Ingredients:
1 1/4 cup all purpose flour
1 1/4 cup whole wheat flour
3 ounces butter, softened
1/2 cup + 2 T brown sugar, packed
1 T cream (I used half and half)
2 eggs
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt

for filling:
2 cups dried figs, stems chopped off
about 3 cups apple juice
1/4 cup granulated sugar

Directions:
Cream together the brown sugar and butter. Add the cream and beat until light and fluffy. Add the eggs, one by one, beating after each addition.

In a separate bowl, combine the dry ingredients. Add to the butter and sugar mixture and mix until a soft dough forms (be careful not to over-mix). Turn dough out onto a floured countertop and form a smooth ball. Let chill in fridge for 2-4 hours, or overnight.

Meanwhile, make the filling. Place the figs in a saucepot and cover with apple juice. Let sit for 15 minutes. Add sugar and bring to a boil, then reduce heat and simmer for 30 minutes. Let cool and puree figs and juice together.

Preheat the oven to 350.

Cut dough ball into two parts and keep the part you’re not using in the fridge. Roll out one part into a large rectangle (see above photo). Carefully pick rectangle up and put on a lined baking sheet. Spoon about a half cup of fig puree down the center of the rectangle, being sure to save room around all edges.

Fold top and bottom down over the middle of the rectangle and let the edges barely overlap. Fold the outer edges of the rectangle in and pinch together. Repeat with other piece of dough.

Bake for twenty five minutes, until golden. Let cool before slicing into newtons.