Homemade Whole Wheat Fig Bar Recipe

Are you ready to step into the world of homemade whole wheat fig bars—a unique take on the classic cookie? This homemade whole wheat fig bar recipe is so easy to make and so delicious.

There's a certain joy in knowing exactly what goes into your treats, and with these bars, the simplicity of whole wheat and figs takes center stage. No mystery ingredients, no excess packaging—just the pleasure of a beloved snack made from scratch. I am going to walk you through this simple process and have you making and loving your treats with this Homemade Whole Fig Bars Recipe in no time at all.    

If you are new to baking with whole wheat flour, even if it's your first time, don't stress. In all the sections below I will go into all the details you will need to get started. 

More whole wheat cookie recipes

Ingredients

• Whole wheat pastry flour- If you are not familiar with this type of wheat flour, I will explain more below and my reasons for using it. You can also white whole wheat flour or red whole wheat flour.   
• Salt- it only takes a touch, but it enhances the flavor of the dough. I like either kosher salt or sea salt.  
• Butter- You can also use vegan butter if you need dairy-free. 
• Brown sugar- You can also use granulated sugar or pure cane sugar if you prefer, but I love the deep flavor that brown sugar gives. 
• Egg- This is used as a binder for the cookie. 
• Vanilla- It will be baked, so you can use either pure vanilla or vanilla extract. 
• Dried figs- We are going to soften these for the filling. If you are using fresh figs, I will talk more about this in the section below. They are easy to find in most grocery stores near the raisins and other dried fruits. 
• Honey- this can be used to sweeten the figs. Use it as needed. Mine were sweet enough, so I didn't use it.

How to make

Fig paste

For making the fig paste, you will need to soak your dried figs in boiling water in a small heatproof bowl for about 10 minutes Use enough to cover the figs. 

Once they are softened, drain all the water off and combine the figs in a food processor with the honey or molasses to form a thick fig paste. Set this fig puree aside to cool while you are making the cookie dough.

How to make the cookie dough

• Cream your butter and sugar together on medium speed for about 1 minute until it is light and fluffy. I like to do this with an electric mixer- either a stand mixer or a hand mixer, but it can also be done by hand as well. 
• To the mixture, add in the egg and vanilla then mix to combine. Do not overmix this. 

• Last in the dry ingredients. Again, mix to combine. Watch as the dough forms and the flour is incorporated. 
• Divide dough in half and roll it into a 4x14-inch rectangle between 2 pieces of parchment paper with a rolling pin. I like to cut and trim it up with a pastry roller or sharp knife. Set the dough on the parchment on the back of a baking sheet pan and move it to the fridge for about 5-10 minutes. It is so much easier to work with if it is chilled. 

Forming the fig bars

• Preheat the oven to 350 degrees.
• Remove the dough from the fridge and spread the fig filling over half the rectangle going lengthwise. This will be the bottom crust.
• Gently fold over the uncovered side and press it to close. The uncovered side will be the top crust. 

• Cut into 1 ½-2-inch pieces (you can also cut them into small bars by cutting them into 1-inch pieces). Place them on a parchment-lined baking sheet. Move to the oven and bake for 5-10 minutes. Don't overbake or they will be dry.
• Let them cool thoroughly on a wire rack. 

How to store homemade fig bars

1. Room Temperature: If you plan to consume the fig bars within a week, you can store them at room temperature in an airtight container. Make sure the container is sealed well to prevent the bars from drying out.
2. Refrigeration: For longer storage, especially if your kitchen tends to be warm, consider refrigerating the fig bars. Place them in an airtight container or wrap them tightly in plastic wrap. This helps maintain their freshness and prevents spoilage.
3. Freezing: If you want to store the fig bars for an extended period, freezing is an excellent option. Wrap the bars individually or place them in a single layer in an airtight container with parchment paper between layers. This prevents them from sticking together. Thaw frozen bars at room temperature for best results.
4. Separation: When storing fig bars, ensure they are separated by layers of parchment paper or wax paper. This helps prevent them from sticking together and maintains their shape.
5. Avoid Moisture: Keep the fig bars away from moisture to prevent them from becoming soggy. Moisture can compromise the texture and flavor of the bars.

What is whole wheat pastry flour and why use it in cookies?

Whole wheat pastry flour is a type of flour milled from whole wheat grains, distinguished by its lower protein content compared to regular whole wheat flour. This lower protein content lends itself well to certain baked goods where a lighter texture is desired, such as cookies and pastries.

Whole wheat pastry flour provides a milder flavor than traditional whole wheat flour, allowing you to incorporate the benefits of whole wheat without the strong taste. In cookie making, it contributes to a tender and delicate crumb, making it a favorable choice for those who prefer a softer texture in their baked treats.

How to make the fig filling from fresh figs

1. Prepare the Figs:
   • Rinse the fresh figs under cold water and remove the stems.
   • Chop the figs into small pieces. You can leave the skin on for added texture and color.
2. Cook the Figs:
   • In a saucepan, combine the chopped figs, water, and granulated sugar.
   • Cook over medium heat, stirring frequently, until the figs break down and the mixture thickens. This typically takes about 15-20 minutes.
3. Simmer and Thicken:
   • Continue to simmer the mixture until it reaches a thick, spreadable consistency. This might take an additional 10-15 minutes.
4. Cool the Filling:
   • Allow the fig filling to cool to room temperature. It will continue to thicken as it cools.

Variations

If you are looking for ways to mix up this recipe, let me share a few ideas. 

One really simple way is to change the fig filling. You can use any other preserve you like- my favorite is raspberry filling. I love it!

You can make this an almond dough by adding ½ teaspoon almond extra with the egg and vanilla when you are mixing the dough. 

Speaking of nuts, you can also add finely chopped nuts to the dough or even the filling. I love chopped hazelnuts and almonds. 

If you want to add another flavor dimension, what about adding orange zest to the dough? You can add 1 tablespoon at the same time you add in the egg and vanilla. If you have not tried the orange fig combo, you have been missing out!

• Cookies
• Baked
• Whole Wheat Pastry Flour