Cookies for breakfast? Why not! These Chocolate Breakfast Cookies are chock full of wholesome ingredients but scooped and baked into cookie shape. Read on more to learn about how to make the breakfast cookie recipe.
Fiber Up with Mission Figs
Did you know that even just 4 Orchard Choice or Sun-Maid California Figs you get 14% of the daily value of fiber? Dried figs are full of health benefits and contribute calcium, potassium, along with dietary fiber and nutrients. You can check out more about fig benefits here. For this breakfast cookie recipe, we use Mission Figs which bring an earthy, jammy flavor reminiscent of nostalgic childhood cookies. You could always use Golden Figs for a tangy, slightly nutty and delicately sweet flavor instead.
Fiber Up with Oats
The breakfast cookie recipe calls for Scottish oats, but what exactly are Scottish oats? Scottish oats are finely ground, but more coarse than flour. They’re not cut like steel-cut oats but add a toothsome chew to baked goods like the fig chocolate breakfast cookies.
Fill Up with Flax Seed
Flax seed is another power move in the cookies—they add omega-3 fatty acids, magnesium and other health benefits too. Sometimes their flavor, if eaten in abundance can be a bit much, so mixing them in with all the other ingredients is a great way to go.
Power Up with Protein
Have you ever baked with almond flour? It might surprise you to see how almond flour produces structure in baked goods. Feel free to use either almond flour or almond meal in this breakfast cookie recipe. Using 1/4 cup of almond flour provides 7 grams of protein.* making it a power move to bake with almond flour.
We also add in pecans for a crunchy mix-in, but they also boost the protein in the cookies too.
Chock Full of Chocolate
Chocolate brings flavonoids to the chocolate breakfast cookies. The recipe below calls for bittersweet chocolate from a flavor standpoint, but the health benefits in dark chocolate too. The darker the chocolate, the more bitter with less sugar.
California Fig and Pecan Breakfast Cookies
- 1 1/4 cups almond flour
- 6 tbsp coconut sugar
- 1/4 cup Scottish oatmeal
- 2 tbsp flaxseed meal
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 3/8 tsp kosher salt
- 1/4 cup light olive oil or melted coconut oil
- 1 egg large
- 1 1/2 tsp pure vanilla extract
- 1 cup Orchard Choice or Sun-Maid California Figs stemmed and chopped
- 1/2 cup chopped pecans
- 1/4 cup chopped bittersweet chocolate
- Preheat the oven to 350°F. Line 2 large baking trays with parchment paper or silpat liners.
- Whisk together the almond flour, coconut sugar, oatmeal, flaxseed meal, cinnamon, baking soda, and salt in a large bowl and set aside.
- Whisk together the oil, egg, and vanilla in a small bowl.
- Stir the wet ingredients into the dry, and then fold in the figs, pecans, and chocolate.
- Use a 1 1/2-tablespoon scoop to measure out the dough and roll it into balls. Arrange the balls of dough on the cookie trays (I bake 12 cookies per large baking tray), slightly flatten each ball, and bake until they’re golden on the bottom, about 8 to 12 minutes, rotating the trays once halfway through.
- Let the cookies cool completely on the trays before removing with a thin metal spatula.
- Store the cookies in an airtight container layered between parchment paper for up to 2 days, and then store them in the fridge for up to 5 days more. (Serving Tip: After they’ve been refrigerated I like to heat them in in a toaster oven before serving.)