Naturally sweet, spiced fig cookies with chewy centers and golden edges. A nostalgic Southern favorite updated with modern flavors and simple prep.

Scale

1 ½ cups dried figs

¾ cup orange juice

½ cup honey

1 tsp orange zest

¼ tsp ground cinnamon

⅛ tsp ground nutmeg

1 cup whole-wheat flour

1 cup all-purpose flour

½ tsp baking soda

¼ tsp salt

½ cup coconut oil

⅓ cup raw cane sugar

2 eggs

1 tsp vanilla extract (alcohol-free)

1–2 tbsp plant-based milk (if needed)

Simmer chopped dried figs with juice, honey, zest, and spices for 10–12 minutes.

Blend into smooth paste and cool.

Whisk all dry ingredients in one bowl.

Cream sugar and melted coconut oil, add eggs and vanilla, mix well.

Combine wet and dry ingredients to make dough—add milk if needed.

Chill dough for 30 minutes.

Preheat oven to 350°F.

Roll dough, layer fig paste, fold, and seal.

Slice into 2-inch pieces, place on lined baking sheet.

Bake 15–18 minutes until golden brown.

Substitute lemon juice for orange if desired.

Add chopped nuts or dark chocolate for extra bite.

Vegan options included via flax eggs and plant-based butter.

Keywords: fig cookies, chewy fig bars, homemade fig snack