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Fruit Newton-style Cookies

Fruit Newton-style Cookies

I love Fall like a dog loves bacon. Like Freud loves his mother. Like Pooh loves honey.

Gluten Free Fruit Newton Copycat Recipe

Today in New York we’re in the mid-70s. Hello Fall! Maybe that’s why I’m all up in Fall’s business with lunchbox treats these days. But Newtons are a code I’d been planning to crack for a long, long time. I didn’t want to get it wrong.

You don’t wanna mess with nostalgia, and get it wrong, you know?

Gluten Free Fruit Newton Copycat Recipe

I have no particularly fond memories of fig Newtons, truth be told. In fact, my first Newton was almost undoubtedly an apple Newton. But since I’m saving all of my best apple recipes for later, I went with cherry-filling. Adding some dried plums (okay, prunes, but dried plums sounds a whole lot more appetizing, on account of the function which prunes are known to serve) to the filling helps create just the right consistency.

Be sure not to roll the dough out too thin, or you won’t get the proper soft-but-toothsome *bite* in your cookies. The dough is moist, so you will get the cleanest results in folding it over the filling by using the parchment paper, rather than trying to peel the rolled-out dough from the paper (see top right photo above).

 

And they cut nice and clean when you freeze the filled dough before slicing it with a sharp knife.

Gluten Free Fruit Newton Copycat Recipe

Rather than going through the trouble of making a more authentic filling, like in the recipe below, you could always just use a thick, seedless jam as filling. It won’t taste exactly the same, but you won’t likely hear any complaints from the peanut gallery. I sure didn’t. ;)

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Prep time: Cook time: Yield: 24 cookies

Ingredients

1 1/2 cups (200g) dried cherries

1/2 cup (80g) dried prunes

1 tablespoon (21g) honey or Lyle’s Golden Syrup

1-2 tablespoons tepid water

2 1/2 cups (350g) high-quality all-purpose gluten-free flour

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)

1/4 teaspoon kosher salt

1/2 cup (100g) granulated sugar

1/4 cup (55g) packed light brown sugar

8 tablespoons (112g) unsalted butter, at room temperature

2 extra-large eggs at room temperature, beaten

1 teaspoon pure vanilla extract

Directions

  • In a food processor fitted with a steel blade, place the dried cherries, dried prunes and honey or Lyle’s. Turn on the food processor and puree until smooth. The mixture should be thick but spreadable. If it seems too thick to spread, add tepid water by the tablespoon and pulse to combine until you reach the desired consistency.

  • Preheat your oven to 350 degrees F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the flour, xanthan gum, salt, granulated sugar and light brown sugar, and whisk to combine well, working out any lumps in the brown sugar. Add the butter, eggs and vanilla, and mix until a dough comes together. Knead briefly until smooth. Divide the dough in thirds. Place one third of the dough in between two sheets of unbleached parchment paper and roll into a rectangle approximately 9-inches by 12-inches, and slightly less than 1/4 inch thick. Remove the top sheet of parchment paper and trim any rough edges with a pastry cutter.

  • Place one-third of the dried fruit mixture in the center of the rectangle and spread lengthwise across the center third of the rectangle. Gently lift one long portion of the bottom sheet of parchment paper and use it to fold the dough over the filling. Peel back the parchment paper and repeat with the other side of the dough, overlapping the dough. Place the filled dough in the freezer for about 10 minutes or until firm enough to slice easily. Repeat with the remaining 2 pieces of dough and remaining 2/3 of the filling.

  • Remove the filled pieces of dough from the freezer and slice each in cross-section into 8 cookies. Place the cookies, seam-side down, on the prepared baking sheets about 1 inch apart. Place the baking sheet in the center of the preheated oven and bake, rotating once during baking, until the cookies are puffed, light golden brown around the edges and pale golden on top, about 17 minutes. Remove from the oven and allow to cool completely on baking sheets.

  • Serve at room temperature. Store cookies in an airtight container at room temperature for about a week. Freeze any remaining leftovers.

Love,
Me

P.S. If you haven’t yet, pick up a copy My Cookbooks! Remember, I need your support to keep the blog going!

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  • Chris
    September 13, 2012 at 2:40 PM

    I was a “newton” junkie…so these will be made SOON!  I don’t even have to shop since I have everything I need to make them NOW!  Super super awesome!

    • September 13, 2012 at 4:06 PM

      Nothing like instant gratification, Chris!
      xoxo Nicole

  • Sarah
    September 12, 2012 at 6:23 PM

    These where SOOO good. Totally worth warming up the house (turning the oven on) on a 85* degree day. I ended up using dried cranberries (that’s what I had) and they worked just fine.

    • gfshoestring
      September 12, 2012 at 6:45 PM

      Glad they were worthwhile, Sarah. :)
      xoxo Nicole

    • Chris
      September 13, 2012 at 10:40 AM

      I was a “newton” junkie…so these will be made SOON!  I don’t even have to shop since I have everything I need to make them NOW!  Super super awesome!

    • gfshoestring
      September 13, 2012 at 12:06 PM

      Nothing like instant gratification, Chris!
      xoxo Nicole

    • September 12, 2012 at 10:45 PM

      Glad they were worthwhile, Sarah. :)
      xoxo Nicole

  • Carole
    September 12, 2012 at 4:09 PM

    Oh, how my husband loves fig newtons!!!!I’m sure he is going to love these.Many thanks.Will let you know how they turn out with figs after I go buy the figs.

  • Jess
    September 12, 2012 at 2:01 AM

    Bwahaha… I just looked at the other comments and I answered my own question about your cookbook.  I’m so excited!  

  • Jess
    September 11, 2012 at 10:01 PM

    Bwahaha… I just looked at the other comments and I answered my own question about your cookbook.  I’m so excited!  

  • September 11, 2012 at 10:00 PM

    I’m pretty sure my son would LOVE to move into your house.  He misses Newtons like nobody’s business and you can bet your buttons I will be making these tomorrow!  But since he has no idea I get my fabulous recipe ideas from you… I get ALL the credit!!  Thanks in advance for the hugs I’ll be getting tomorrow!  :)  

    love jess

    PS- I love the new blog look!  
    PPS- when exactly is the new cookbook being released?  

    • gfshoestring
      September 12, 2012 at 10:11 AM

      You’re welcome for the hugs, Jess! Look, it’s your hands that make the recipes. I’m just whispering in your ear. Credit should, indeed, reside entirely with you. ;)
      If I saw you, I personally would hug you for “bet your buttons” alone.
      Oh, and glad you got your info about the cookbook, and thanks for the kind words about the new blog digs!
      xoxo Nicole

    • September 12, 2012 at 2:11 PM

      You’re welcome for the hugs, Jess! Look, it’s your hands that make the recipes. I’m just whispering in your ear. Credit should, indeed, reside entirely with you. ;)
      If I saw you, I personally would hug you for “bet your buttons” alone.
      Oh, and glad you got your info about the cookbook, and thanks for the kind words about the new blog digs!
      xoxo Nicole

  • Joan
    September 11, 2012 at 5:54 PM

    Will your newest cookbook be available for Kindle as well as the first one was?  I LOVE your recipes!!!

    • gfshoestring
      September 11, 2012 at 7:06 PM

      Hi, Joan,
      Thank you for the nice note. Yes! The new book will be available for the kindle. In fact, the “release date” for the book is October 16 (although the official publication date is November 6), and although I have to check on this to be 100% sure, I believe that the kindle version should be available for download on October 16. I will check on that though and update this comment if I am wrong!
      xoxo Nicole

  • Jen
    September 11, 2012 at 12:50 PM

    If I want to sub thick jam, how much should I use?

    • gfshoestring
      September 11, 2012 at 1:21 PM

      I’m not entirely sure, Jen. Just eyeball it! You want a thick layer, about 1 inch wide.

  • Nutterv01
    September 10, 2012 at 3:06 PM

    I love the new look of the website but I like to print the recipes and with the new layout they dont print with the name of the recipe any more.  And when I do print I end up with the whole post which, though enjoyable and entertaining to read, can be quite lengthy to print.  Is this just a glitch for now?  I love your cook book and can’t wait for the new one in October!!!!

    • gfshoestring
      September 10, 2012 at 3:31 PM

      I’m pretty sure they’re still working on sorting out the print feature. It doesn’t really seem to be working just yet. Stay tuned. :)
      xoxo Nicole

  • Sallie
    September 10, 2012 at 2:28 PM

    Your new site is AMAZING.  Well done.  I love anything and everything you make.  Thank you for keeping it real and always making me laugh.  I have ordered the new cookbook and wait with baited breath for it to arrive.  

    • gfshoestring
      September 10, 2012 at 3:32 PM

      Thank you so much for your support, Sallie! Real is the only thing I know how to do at this point. ;)
      xoxo Nicole

  • Liz N
    September 10, 2012 at 1:17 PM

    Have really enjoyed your posts regularly…as a gluten free mom and parent, these recipes are awesome!  Question-  what do you think about using thick jam instead of cooking down dried fruit…looking forward to giving these a try! 

    • gfshoestring
      September 10, 2012 at 1:31 PM

      Hi, Liz, Right before the recipe, I mention that you can use a thick, seedless jam instead of pureeing dried fruit. It makes for a thinner, and somewhat less authentic, cookie, but it tastes quite good still. :)
      xoxo Nicole

  • Kristy B.
    September 10, 2012 at 12:52 PM

    I am so excited about this one I had to comment. I absolutely do have fond memories of fig newtons. They’re pretty much my favorite cookie, and I have been so sad not having any :( I ruok I might try figs first. Thank you a million points. Also, the new look is fanfreakintastic.

    • gfshoestring
      September 10, 2012 at 1:31 PM

      Hey, thanks, Kristy! And I’m so glad you like the new look. I’m digging it myself!
      xoxo Nicole

  • September 10, 2012 at 11:55 AM

    Since the  pop tarts were such a hit, this will be on our menu for homeschool cooking day this week.  I’ve been looking for these for a long long time.  Yay! 

    • gfshoestring
      September 10, 2012 at 12:36 PM

      Enjoy, Debi! xo Nicole

  • kclark
    September 10, 2012 at 11:34 AM

    The website looks so nice Nik! I had a newbie GFer over last night to give her the run down.  Her 15 year old daughter had a complete meltdown that she couldn’t make chocolate chip cookies earlier in the day.  She has only been GF for 2 weeks.  She is in the gee eff hell of “what do I feed my kid?”  I pointed her to your website and fabulous cookie recipes and she should be on her way soon.  Thanks for being a life saver.  

    • gfshoestring
      September 10, 2012 at 12:35 PM

      Thanks, Kristi! You’re a good friend, breaking in a new person. That can be a rough row to hoe! Glad she knows she can make any sort of cookie she likes. :) xo Nikki

  • hollyw
    September 10, 2012 at 2:31 PM

    Love the new blog redesign! I have to admit I am a lurker but I have loved all the recipes I’ve tried. I also bought your cookbook and it is my go-to resource. My 1 year old son is allergic to wheat so we are new to all of this. You have made the transition much easier with all your fabulous recipes. Can’t wait to try these! Thanks again for all your hard work!

    • September 10, 2012 at 3:19 PM

      Thanks, holly! No harm in lurking. Just keep coming back, however you feel comfortable. Gluten-free can be a really great resource for the wheat allergic. So glad I’ve been of use. And thank you for picking up my cookbook! xo Nicole

  • hollyw
    September 10, 2012 at 10:31 AM

    Love the new blog redesign! I have to admit I am a lurker but I have loved all the recipes I’ve tried. I also bought your cookbook and it is my go-to resource. My 1 year old son is allergic to wheat so we are new to all of this. You have made the transition much easier with all your fabulous recipes. Can’t wait to try these! Thanks again for all your hard work!

    • gfshoestring
      September 10, 2012 at 11:19 AM

      Thanks, holly! No harm in lurking. Just keep coming back, however you feel comfortable. Gluten-free can be a really great resource for the wheat allergic. So glad I’ve been of use. And thank you for picking up my cookbook! xo Nicole

  • Sam_LH
    September 10, 2012 at 10:09 AM

    The new site is so pretty! But… I can’t get the print feature to work.  :)

    • gfshoestring
      September 10, 2012 at 10:13 AM

      Thanks for pointing that out, Sam. My fabulous designer is working on it. It should be up and running soon. Promise!
      xoxo Nicole

    • September 10, 2012 at 2:13 PM

      Thanks for pointing that out, Sam. My fabulous designer is working on it. It should be up and running soon. Promise!
      xoxo Nicole

  • Lisa Alexander
    September 10, 2012 at 9:50 AM

    YAY!!!

  • Dana
    September 10, 2012 at 1:33 PM

    Nicole, what a gorgeous redesign! I love it. Just dropped my girl off for her first big day at pre-k and feeling a bit stunned that it went so smoothly (we’ll see how tomorrow goes). And I’m already planning to bake your delish chocolate chip brownies for an after school snack for my mini chocoholic, but these fruit newtons are an awesome second choice, esp since my daughter has been asking for fig cookies (what she calls newtons) ever since her diagnosis last year. Thanks for tackling the nostalgia items. You’re the best! Ordering the new cookbook asap :) Great cover, btw!
    -Dana

    • September 10, 2012 at 1:45 PM

      Dana, I think pre-K is harder on the parents than on the kids. That’s why we wear sunglasses at drop off. ;) She’s been asking for figs, even in a cookie? She’s one interesting kid! Thank you for being such an active Shoestringer, Dana. I always look forward to hearing from you. :) And thank you for supporting the blog by buying the cookbooks!
      xoxo Nicole

    • September 10, 2012 at 2:42 PM

      Thanks Nicole, I really appreciate your kind words :) I’m always so grateful for your daily posts. And thanks for the advice about sunglasses! Could’ve used those today, for sure.

  • Dana
    September 10, 2012 at 9:33 AM

    Nicole, what a gorgeous redesign! I love it. Just dropped my girl off for her first big day at pre-k and feeling a bit stunned that it went so smoothly (we’ll see how tomorrow goes). And I’m already planning to bake your delish chocolate chip brownies for an after school snack for my mini chocoholic, but these fruit newtons are an awesome second choice, esp since my daughter has been asking for fig cookies (what she calls newtons) ever since her diagnosis last year. Thanks for tackling the nostalgia items. You’re the best! Ordering the new cookbook asap :) Great cover, btw!
    -Dana

    • gfshoestring
      September 10, 2012 at 9:45 AM

      Dana, I think pre-K is harder on the parents than on the kids. That’s why we wear sunglasses at drop off. ;) She’s been asking for figs, even in a cookie? She’s one interesting kid! Thank you for being such an active Shoestringer, Dana. I always look forward to hearing from you. :) And thank you for supporting the blog by buying the cookbooks!
      xoxo Nicole

    • September 10, 2012 at 10:42 AM

      Thanks Nicole, I really appreciate your kind words :) I’m always so grateful for your daily posts. And thanks for the advice about sunglasses! Could’ve used those today, for sure.

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