Cookies at breakfast—is there anything better? You can eat a breakfast oatmeal cookie in the morning and not feel guilty! These healthy cookies for kids and adults make easy grab and go breakfasts for mornings on the move.
These healthy cookies for kids and adults aren’t your typical cookie; they’re packed with nutrient-dense ingredients, plenty of fiber, and vitamins and minerals to support whole body health. The star of the show are the California Dried Figs which provide essential moisture and sweetness to each and every single bite of cookie, as well as fiber and important nutrients.
As a nutritionist with a master’s degree in nutrition, I believe in nourishing the body with real, whole foods. So, these cookies are a total win in my book. They’re a wonderful on-the-go snack (for bringing on walks with your kids, for example) and are an easy way to meal prep breakfast for the week.
With a base of rolled oats and almond flour, each breakfast oatmeal cookie is completely gluten-free. Rolled oats are a delicious source of fiber, specifically beta-glucan fiber noted to improve gut health. The friendly bacteria in our gut feed on beta-glucan (as well as other types of fiber) which helps to support regularity and digestive function. Almond flour is a great source of healthy fats, including heart-healthy monounsaturated fats.
California Dried Figs are the secret binding and sweetening ingredient in this recipe. We blend up dried figs (use either Golden Dried Figs or Mission Dried Figs) with coconut oil, almond milk or water, maple syrup, and vanilla extract for a dreamy fig puree that gets folded into the cookie mixture. Along with eating this fig puree by the spoonful (it’s SO good), this puree allows for minimal added sugar to the cookies, thanks to the natural sweetness found in figs. Dried figs are an amazing source of gut-healthy and satiating fiber, vitamins A, C, K, potassium, magnesium, zinc, copper, iron, and certain B vitamins. Dried figs are also a great source of antioxidants, which help to prevent free radical oxidation to cells, according to this 2015 study.
Other nutrient-dense ingredients in each breakfast oatmeal cookie includes chia seeds, pumpkin seeds, almond butter, and an egg. If you’re following a vegan diet, feel free to swap the egg with a flax egg. Simply mix one tablespoon ground flax seed with three tablespoons of water. Let sit for five minutes and use in place of the egg in this recipe.
With so many nourishing and satiating ingredients, baked fig breakfast cookies are sure to become a new favorite! Happy baking.
Almond Breakfast Oatmeal Cookies with Figs
- 1 cup Orchard Choice or Sun-Maid California Figs , roughly chopped, divided
- 1/4 cup coconut oil , melted
- 1/4 cup unsweetened almond milk or water
- 1/4 cup maple syrup
- 3 tablespoons almond butter
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 3/4 cup almond flour
- 1/4 cup chia seeds
- 1/4 cup pumpkin seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 large egg (or flax egg to make it vegan)
- Preheat oven to 350 degrees Fahrenheit and line a baking tray with parchment paper.
- Add 3/4 cup California Dried Figs, coconut oil, almond milk or water, almond butter, vanilla extract, and maple syrup to a food processor. Blend on high until mixture becomes a thick, sticky paste. If the mixture is too crumbly, add in another tablespoon almond milk or water. Process until fig paste is smooth and silky – about 30-45 seconds. Set aside.
- To a large bowl add rolled oats, almond flour, chia seeds, pumpkin seeds, cinnamon, sea salt, baking soda, and remaining 1/4 cup roughly chopped California Dried Figs. Stir well to combine. Pour in fig puree and add egg. Stir well to combine and integrate mixture.
- Use your hands to scoop a heaping tablespoon of mixture and form into a ball. Place on lined cookie sheet and press to slightly flatten. Repeat for the remainder of the cookie mixture.
- Bake cookies 13-15 minutes or until edges are slightly golden. Remove cookies from oven and let cool on a cookie rack.
- Serve cookies – for breakfast! – with a glass of almond milk or a coffee! Enjoy!
These cookies are amazing! I substituted a few things for the ingredients I didn’t have on hand and everyone went crazy for them! This recipe is a keeper!
That’s wonderful, Grace! We are so glad to hear you enjoyed the recipe. Here’s to breakfast cookies with our California Dried Figs in them in the morning!
Very tasty! My wife is on a keto diet and still cannot fully enjoy these, but she had so much on hand: chia, pumpkin, almond butter, coconut oil…! Even a bag of shredded coconut, so I added a 1/4 cup of that. Only one quibble: they are a bit salty; 1/4 t should be sufficient. But they bake up just as pretty as your pictures. Yumm! My photos is on Instagram.
Thanks for baking up our almond fig breakfast cookies, Mike. Glad to hear about your addition of shredded coconut—yum! Your breakfast cookies look delectable!
I made these with butter since I didn’t have almond butter and canola oil because I didn’t have coconut oil and the cookies still tasted delicious.
We are so glad you enjoyed them Sheri!