Thick, sticky dried figs are sandwiched between layers of tender, lightly spiced whole wheat cookie dough to create a better-than-store-bought fig bar. Naturally sweetened with honey (or a vegan alternative), these bars are a perfect lunchbox treat or after-school snack.
With the school year starting again, lunchboxes will need filling and parents will welcome an easy, nostalgic treat. These whole wheat fig bars are a grown-up, improved version of Fig Newtons—thicker, softer, and far more satisfying than the dry, store-bought cookies.
I wanted to avoid the fuss of replicating the exact folded cookie shape of classic Newtons. Instead these bars are built in a pan: a bottom crust, a thick fig filling, and a crumbly topping pressed gently over the fruit. The result is larger, more tender, and more flavorful—perfect for anyone who remembers Fig Newtons fondly or is just discovering them.
These bars are intentionally more substantial than the packaged version. The cookie layers are gently spiced with cinnamon and nutmeg and have a tender, shortbread-like texture. The fig filling becomes thick and sticky after blending; the tiny seeds add a pleasant crunch. Because they’re sweetened primarily with honey (or maple/agave), these bars feel wholesome enough for lunchboxes without relying on refined sugar.
If you prefer a fully vegan version, substitute maple syrup or agave for the honey. The nutty whole wheat dough and floral sweetness of the fig filling pair especially well with those alternatives.
Make a double batch and freeze extras: these bars thaw well and are ideal for packing—toss a frozen bar in a lunch bag in the morning and it will be perfectly defrosted by midday.
These fig bars balance texture and flavor—tender whole wheat crusts, a jammy fig center, and a hint of warming spice. They’re simple to make, nostalgic, and a lovely, less-processed alternative to packaged cookies.
If you try this recipe, I’d love to hear how they turn out—leave a comment or share a photo.
Whole Wheat Fig Bars (Vegan)
Chelsea Colbath
Ingredients
Filling
- 1 cup tightly packed dried figs + hot water to soak
- juice of half a lemon
- 1 Tablespoon honey, maple, or agave
- 1/2 teaspoon vanilla
- a pinch of salt
Crust / Topping
- 1/4 cup room-temperature coconut oil
- 1/4 cup creamy almond butter
- 1/4 cup honey, maple, or agave
- 1 teaspoon vanilla
- 1 cup white whole wheat flour (or regular whole wheat)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- a pinch of nutmeg
- a pinch of salt
Instructions
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1. Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper and set aside.
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2. Make the filling: Remove any hard stem tips from dried figs. Place 1 cup figs in a glass measuring cup and cover with hot tap water; soak at least 15 minutes to soften. Drain and add figs to a blender or food processor with lemon juice, 1 tablespoon sweetener (honey, maple, or agave), 1/2 teaspoon vanilla, and a pinch of salt. Blend until smooth and sticky with no large chunks.
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3. Make the crust/topping: In a bowl, stir together 1/4 cup room-temperature coconut oil, 1/4 cup creamy almond butter, 1/4 cup sweetener (honey, maple, or agave), and 1 teaspoon vanilla. Add 1 cup white whole wheat flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, a pinch of nutmeg, and a pinch of salt. Stir until combined; the dough will be slightly crumbly.
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4. Assemble: Press half of the crust mixture evenly into the bottom of the prepared pan using your fingers. Spread the fig filling across the crust. Crumble the remaining dough over the top and press gently to help it hold together and flatten slightly.
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5. Bake for 25–30 minutes, or until golden brown. Cool completely in the pan, then remove and cut into 10 squares. Store the fig bars in an airtight container at room temperature for up to one week, or freeze for longer storage.