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Gluten-Free Fig Rolls

Updated: Nov 19, 2019

I remember taking the store-bought version of these delicious cookies camping when I was a kid - but honestly, I think homemade taste way better! Homemade AND gluten-free! These are a really easy and nutritious cookie to make. Perfect for a quick breakfast!

According to, Figs have long been a staple in Mediterranean cuisine -- archaeological evidence for the cultivation of figs goes back as far as 5,000 B.C.,. Figs have a wealth of nutritional benefits and serve as key sources of essential nutrients including macronutrients, fiber, copper and vitamins K and A.


  • 2/3 cup potato flour

  • 1/3 cup Namaste Foods Sorghum Flour

  • 1/3 cup Namaste Foods Brown Rice Flour

  • 2 teaspoons psyllium husk powder

  • pinch of salt

  • 1/4 teaspoon baking powder

  • 4 tablespoons butter, room temperature

  • 6 tablespoons dark brown sugar

  • 1 teaspoon vanilla

  • 1 large egg

  • 8 ounces dried figs (I like the Mission variety)

  • 1/4 cup finely chopped candied ginger

  • 1 Tablespoon of orange zest

  • 1/4 fresh orange juice

  • 1/2 teaspoon cinnamon


  1. In a large bowl, using an electric mixer, cream together the butter and 3 tablespoons of brown sugar. Beat in egg and vanilla.

  2. Sift together the flours, husk powder, salt and baking powder. Slowly mix into the butter mixture, 1/3 cup at a time, making sure to mix very well and scrape down the sides and bottom of the bowl, until very well combined.

  3. Form the dough into a ball and wrap in parchment paper. Refrigerate for at least 1 hour.

  4. In a saucepan, combine the remainder of the brown sugar, dried figs (stems removed) candied ginger, orange zest, orange juice, cinnamon and enough water to cover. Bring to a boil and then turn down to a simmer. Cook for 15-20 minutes or until the figs are very soft and the liquid is absorbed. Remove from heat and cool slightly. Using a hand blender or food processor, blend until smooth. Cool completely.

  5. Preheat oven to 395 F. Line a baking sheet with parchment paper.

  6. Divide the dough on half. Roll out each piece to approximately 4" x 10". Spoon half of the fig mixture down the middle of each piece of pastry. Using the parchment paper to help, carefully roll each pastry up and seal using wet fingers. Slice each roll into 8 equal pieces and bake for 10-12 minutes or until golden on the bottoms.

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