Blueberry Newtons

5 from 1 vote

These blueberry newtons feature a soft whole wheat cookie base with a sweet dried blueberry filling. So much better than the packaged version!

Prep Time 20

Cook Time 20

Chill Time 2

Total Time 2 40

Servings newtons

Calories 115kcal

In a large bowl, whisk both flours, baking soda, baking powder, salt, and sugar together. Mix in maple syrup, applesauce, coconut oil, and vanilla until a dough forms. Wrap dough in plastic wrap and refrigerate 2 hours or up to 6 days.

Place blueberries in a medium bowl and pour boiling water over top. Allow to soak 10 minutes.
Drain water from blueberries and place blueberries and lemon juice in a food processor. Puree blueberries until smooth and a paste-like consistency.
Preheat oven to 350F and line a large sheet pan with parchment paper.
Remove dough from refrigerator and turn onto a lightly floured surface. Roll dough out into a 12x9 inch rectangle and cut into 3 equal strips length-wise.
Spread blueberry filling down the center of each dough strip to within 1/2-inch of edges. Pinch edges of dough to seal around blueberry filling (refer to blog post for step-by-step photos. Be aware, the dough may crack a little bit during this step - gently pat and roll the dough tube to smooth). Carefully transfer each dough tube to prepared sheet pan and brush well with egg wash.
Bake blueberry newtons at 350F 15-20 minutes until a light golden brown. Allow newtons to cool completely on pan on a wire cooling rack.
Once newtons are cooled, use a sharp knife or benchscraper to cut into 1-inch newtons. Enjoy!

Storing Instructions

Store newtons in an airtight container at room temperature up to 4 days.