Cookies for breakfast? Why not! These Chocolate Breakfast Cookies are chalk full of wholesome ingredients including hearty oats and California Figs. Feel free to use either almond flour or almond meal in this breakfast cookie recipe. You could use dark sweet Mission dried figs or slightly nutty golden dried figs. Serve these sweet morning treats at a brunch with our slightly savory California Fig & Camembert Muffins for two ways to enjoy figs first thing in the morning.
Fig Pecan Chocolate Breakfast Cookies
- 1 1/4 cups (140g) almond flour
- 6 tablespoons (72g) coconut sugar
- 1/4 cup (36g) Scottish oatmeal
- 2 tablespoons flaxseed meal
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 + 1/8 teaspoon kosher salt
- 1/4 cup (60ml) light olive oil (or melted coconut oil)
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 cup (160g) stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
- 1/2 cup (55g) chopped pecans
- 1/4 cup (50g) 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.)
Recipe & photos by Faith Gorsky