Fig Bars 20.000

Deb Lindsey for The Washington Post

Apr 21, 2017

These vegan and gluten-free cookies are not quite as soft as the famous fig cookies made by Nabisco, and we think that's a good thing.

Make Ahead: The dough needs to rest in the refrigerator for 30 minutes. The bars can be refrigerated in an airtight container for up to 1 week.

Where to Buy: Bee Free Honee is available at select Whole Foods Markets, Yes! Organic Markets, MOM's Organic Markets and Wegmans.

20 bars

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 20 bars

  • 3 cups (300 grams) almond flour or almond meal
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil, liquefied
  • 1/4 cup Bee Free Honee (see headnote; may substitute regular honey for a non-vegan version)
  • 1 tablespoon plus 2 teaspoons vanilla extract
  • 1 packed cup dried figs (200 grams), stemmed
  • 1/4 cup apple juice or fresh lemon juice (from 2 lemons)
  • 1 teaspoon finely grated lemon zest


Combine the almond flour, salt, coconut oil, Bee Free Honee and 1 tablespoon of the vanilla extract in a food processor. Process for 30 seconds to 1 minute, until clumps of dough form that stick together when pinched. (The dough won't form a ball.) Divide the dough in half, place each half on its own sheet of plastic wrap; shape each portion into two 4-inch squares and wrap tightly. Refrigerate for 30 minutes, until firm.

Meanwhile, wipe out the food processor bowl. Add the dried figs to the bowl and pulse a few times, until coarsely chopped. Add the apple or lemon juice, lemon zest and the remaining 2 teaspoons of vanilla extract; process for about a minute, to form a paste-like consistency. Let it sit at room temperature until you're ready to bake.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Working with 1 square of dough at a time, cut in half, forming 2 equal rectangles. Between sheets of parchment, roll out one portion into a very thin rectangle that measures 5 inches by 9 1/2 inches. Remove the top parchment. Use an offset spatula to spread a quarter of the filling (lengthwise) down the middle of the rolled-out rectangle, so that the strip of filling is about 2 inches wide with a 1 1/2-inch margin on either side. The filling should extend all the way to the top and bottom edges (no margin).

Use the bottom parchment to help fold the sides of the dough inward so they overlap slightly at the center. Use your fingers to gently press the seam, sealing it. (You don't have to seal the top and bottom ends.) Slice the flat log into 5 equal pieces, then place them seam sides down on the baking sheets, spacing the bars 1/2 inch apart. Repeat with the remaining dough and filling.

Bake one sheet at a time (middle rack) for 13 to 15 minutes, until golden and brown around the edges. Let the bars cool for 10 minutes on the baking sheets before transferring to a wire rack to cool completely.

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Recipe Source

Adapted from a recipe on

Tested by Kara Elder.

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