Chamomile Fig Newtons

Surprise!  Chamomile Fig Newtons!  Yes, those cookies everyone remembers.  Don't we all know, like, 2 people who loved them?  And one of them was usually your grandma?

I hope I can convince you to give it a try because they're REALLY, really(!), really good.  The shelf-stable originals got nothin' on these.  In fact, I'll be making them again tomorrow for clients who are road tripping to Coachella. (Lookin' at you, Char!)  Although yesterday they were explaining the bathroom (ahem, porta potty) situation and figs may not....ummm nevermind, I still really want them to try these.

on't let the long list of ingredients fool you.  As I was typing out this recipe, I admit, it does seem rather involved, but it really is something a novice could handle.  The mini food processor was built for this--you'll use it for both the dough and filling.  It chops up that ingredient list with ease. 

lso, in case you were wondering (I'm sure you're not), these photos are all filtered through instagram.  I am without my camera battery charger, so for now, the iphone it is.  

Brown things are always pretty to shoot.  

Until next time!

Slightly adapted from My New Roots

INGREDIENTS: makes 10-12 cookies


1 cup / 150g dried figs (any variety will work but purple will show up more)

1/2 cup strong-brewed chamomile tea

1/2 vanilla bean, scraped

2 teaspoons lemon juice

½ teaspoon kosher salt


1 cup / 100 g rolled oats (gluten-free oats if you are gluten sensitive)

1/4 cup / 35 g date sugar

1/4 teaspoon baking soda

1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1 tablespoon maple syrup

1 tablespoon chia seeds

3 tablespoons strong-brewed chamomile tea

5 tablespoons coconut oil

1 teaspoon vanilla extract

1.  Preheat oven to 350°F.

2.  Start by brewing the tea. If using bags, use two. If using loose chamomile, use 1 tablespoon. Boil ¾ cup (175ml) and pour over the tea. Let steep for 10-15 minutes, (the longer, the better) then remove the bags or strain. Take out three tablespoons and stir in 1 tablespoon of chia seeds, set aside to gel. 

3.  For the dough: chop 1 cup of rolled oats in a food processor to make a rough flour.  Then add the date sugar, baking soda, salt, nutmeg, cloves, and pulse to mix.

4.  Next add the coconut oil, chia-chamomile gel, maple syrup, and vanilla extract. Pulse to mix until the mixture forms a ball (it will be slightly wet). Use a rubber spatula to scrape onto a sheet of plastic wrap.  Shape into a rectangle, cover tightly and place in the fridge to chill for at least one hour to firm up.

5. To make the filling, roughly chop the figs and place them in a small saucepan with ½ cup brewed tea, lemon juice, salt and scraped vanilla seeds, including the pod.  Simmer over low-medium heat (I covered with a lid) until the figs start to break down and the mixture thickens (about 10 minutes). Add more tea or water if figs seem dry.  Let cool slightly, remove vanilla pod, then blend in a food processor, leaving some texture in the mixture.

6.  Remove dough from fridge, place on a piece of parchment paper and lay another sheet on top. Using a rolling pin, roll dough out until the dough is a little larger than 5” x 12”.  To make a rectangle trim off any excess dough around the sides.  Spoon fig filling along the center, then fold in both sides and press lightly to seal. Cut 10-12 pieces out and place each one, seam-side down on a parchment-lined baking sheet.

7. Bake cookies in a 350°F for about 25 minutes. Remove and let cool completely.