This easy Homemade Strawberry Fig Roll Recipe is low in added sugar and has the perfect crumbly cookie outside and sweet sticky fig filling.
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Why This Recipe Works
It can be tough to find the perfect fig bar: sweet, intense flavor, low added sugar, crumbly cookie, and a decent price tag. That’s a lot to ask of a store-bought cookie, but this homemade version checks each of these boxes perfectly!
- Budget-friendly: One batch of these fig rolls makes 16 cookies. That’s double the amount at half the price of store-bought fig rolls like Fig Newtons.
- Low in added sugar: Only ⅓ cup of brown sugar is used to sweeten the cookie and the fig paste is 100% naturally sweetened with dried figs and strawberries. Each cookie has only 4 grams of added sugar.
- Perfect for batch cooking: These cookies hold up remarkably well in the refrigerator for 5 days and in the freezer for 1-2 months. Make a large batch and store it for when you need a quick and energizing snack.
- Healthier ingredients: Using whole wheat dough, fruit, no preservatives, and only a small amount of sugar, this homemade version of fig rolls has a smaller ingredient list and is more nourishing than any kind you’d find in store.
“They always come out perfect. I’ve made them at least 4x. Thank you for the recipe!”- V.M
- Dried figs: I’ve tried this recipe with fresh figs and canned figs and it was too bland. Use dried- whole or chopped figs- for maximum flavor and a sticky texture.
- Frozen strawberries: Make sure you use frozen berries that have been thawed for the extra juice they will add. If you only have fresh, pop them in the freezer for a few hours then thaw them in the microwave or at room temperature before using.
- White whole wheat flour: Can also use all-purpose, a mix of all-purpose and whole wheat, or a 1:1 gluten-free baking flour.
- Baking powder
- Light brown sugar
- Vanilla extract
See the recipe card for quantities.
🥣 Step by Step Instructions
Soak the dried figs in water for at least 15 minutes to rehydrate, and thaw frozen strawberries.
Combine the figs and strawberries in a food processor until the mixture is smooth. This may take 1-2 minutes, scraping down the sides once or twice so everything is incorporated.
Mix the dry ingredients (flour, baking powder, and salt) in a small bowl. Set aside.
Add the butter and sugar together in the bowl of a stand mixer or a large bowl. Using either the stand mixer or an electric hand mixer on low speed, cream the butter and sugar together for 1-2 minutes until smooth. Add the egg and vanilla, mixing until well combined and creamy.
Stir the flour mixture into the wet ingredients and mix with a wooden spoon until combined. Then, using your hands (with some extra flour added to them) work the dough slightly so that it is manageable (but try to avoid overworking the dough as the more you work it the less crumbly the final cookie will be).
On a lightly floured surface, roll out the dough into a rectangle- a bit thinner than ¼ inch thick. Cut the rectangle in half lengthwise and separate the two long strips. Use a spatula to effectively unstick the roll from the surface if needed. Add extra flour as needed if the dough becomes too sticky.
In the center of each of the long pastry strips, add a line of the filling mixture. Gently and loosely roll the dough over the filling, gently patting down or pinching the edges. The dough is very forgiving as it bakes, so if there are cracks or the seam is not sealed perfectly, don’t sweat it!
Carefully place each roll on a prepared baking sheet, either sprayed with oil, covered in parchment paper, or a silicone baking mat.
Bake for 20-25 minutes at 350 degrees Farenheight until golden brown. Let cool on a wire rack and using a sharp knife, slice into 16 equal pieces or 2-inch cookies.
Hint: Looking at the steps, this fig bars recipe might seem a bit complicated. I highly recommend watching the video below for a clear step-by-step tutorial. These fig rolls really are simple once you see how it’s done!
Depending on your diet needs and food availability, try these substitutions:
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour such as Bob’s Red Mill 1:1 gluten-free baking flour for gluten-free fig rolls.
- Vegan: This recipe can easily be made vegan by replacing the butter with equal parts vegan butter and using a vegan egg substitute.
- Sugar: Swap the light brown sugar for coconut sugar or date sugar if you want to use a more natural type of sugar. If you’re out of brown sugar, you can mix 1 cup of white sugar with 1 tablespoon of molasses.
Try mixing up the fruit for fun new flavor combinations in these easy homemade fig rolls! Use thawed frozen fruit (or fresh that you’ve frozen and thawed) to get the most fruit flavor.
Try swapping the strawberries for equal amounts of:
- Mixed berry
- More dried figs for a “plain” fig roll (add another ½ a cup of dried figs and one tablespoon of lemon juice).
Food Processor: A food processor is necessary to blend the dried figs and strawberries together.
Mixer: You can use a stand mixed to combine the dough or a hand mixer. Both will work well for this recipe.
📦 How to Store It
Depending on how long you're looking to store these fig rolls, here are three different ways you can store them.
On the counter: You can store these on the counter for a few hours after baking, but this is not my recommended way to store them long-term.
In the refrigerator: Eating these cookies cold is the best way to have them! Place them in an airtight container and keep them in the refrigerator for 4-5 days.
In the freezer: If you want to save your strawberry fig bars for longer than 5 days, toss them in an airtight container after they have fully cooled and keep them in the freezer. To thaw, just transfer to the refrigerator overnight or wrap loosely in a paper towel and microwave for 30 seconds, flip, 30 seconds, and enjoy!
🗯 Pro tips
The dough is likely to be a bit crumbly and tricky to work with. Don’t worry if it breaks a bit on the top or if all of the filling isn’t covered with dough- It’s very forgiving as it bakes.
Add more flour as needed to keep the dough from sticking, but try not to add too much or work the dough excessively, as it could lead to a firmer, less crumbly cookie.
Feel free to stuff the center of the cookie full of filling. I was worried at first that the filling would ooze out, but it stays put as it bakes and a lot of fig filling, which equals a lot of deliciousness.
Store-bought fig rolls can have an excess of added sugars. Homemade fig rolls, on the other hand, can be made low in added sugar and packed with essential nutrients like fiber, vitamin C, and magnesium.
Fig rolls have a sweet fruit paste inside of them. This fig roll recipe contains fig and strawberries with no added sugar.
Dried figs are a good source of fiber and natural sugar, both of which could help improve bowel movements. Fig rolls won’t likely have this same effect unless you eat a substantial amount of them.
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♻️ Make it Sustainable
Frozen fruit works best in this recipe. Saving fruit just before it goes bad by tossing it in a bag in the freezer is a great way to reduce food waste and always have tasty fruit on hand to make fig rolls.
Store any leftover fig paste in the freezer for your next batch or keep it in the refrigerator to use as a spread on toast for a quick and delicious morning snack!
Strawberry Fig Roll Recipe
- Food Processor
- 8 ounces dried figs soaked in water for at least 15 minutes
- 10 frozen strawberries, thawed about 1 cup
- 1 ¼ cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 5 tablespoons butter, softened
- 1 egg
- ⅓ cup light brown sugar packed
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- Process the softened figs and thawed strawberries until a paste forms. This may take 1-2 minutes of processing and scraping down the sides as needed. Set aside.
- Mix the dry ingredients (flour, baking powder, and salt) in a small bowl. Set aside.
- With an electric hand mixer or stand mixer, cream the butter and sugar together for 1-2 minutes until smooth. Add the egg and vanilla mixing until well combined and creamy.
- Stir the dry ingredients into the wet ingredients and mix with a spoon until combined. Then, using your hands (with some extra flour added to them) work the dough slightly so that it is manageable (but do not overwork as the more you work it the less crumbly the cookie will be).
- Lightly flour the surface and roll out the dough into a rectangle, a bit thinner than ¼ inch thick. Cut the rectangle in half lengthwise and seperate the two long strips. Use a spatula to effectively unstick the roll from the surface if needed.
- In the center of each strip, add a line of the fig and strawberry mixture. Gently and loosely roll the dough over the filling, patting down or pinching the edges. The dough is very forgiving as it bakes, so if there are cracks or the seam is not sealed perfectly, don't sweat it!
- Bake for 20-25 minutes until golden brown. Let cool and slice into 2 inch cookies (or whatever size you prefer!)
If you made this recipe and love it-- Don't forget to leave a ⭐️STAR RATING along with comments on what worked, what didn't, and any adaptations that made this uniquely yours!