Breakfast cookies might sound like a misnomer, but set aside what you know about cookies as we explore the intentionality behind each ingredient, bringing a host of nutrition to easy breakfast cookies.
Easy Breakfast Cookies with Health Benefits
Dried figs are chock full of health benefits. Did you know just 4 Orchard Choice or Sun-Maid California Figs provides 14% of the daily value of dietary fiber? They also contribute calcium, potassium, and nutrients. Oats increase the fiber in the cookies while almond meal and pecans boost the protein profile. Flax seed provides omega-3 fatty acids, magnesium, and other nutrients, while bittersweet chocolate introduces flavonoids to the cookies.
Try Mission Figs for an earthy, jammy flavor reminiscent of nostalgic childhood cookies, or use Golden Figs for a tangy, slightly nutty and delicately sweet flavor. The Scottish oats are whole oat groats that get finely ground with a texture 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. Pecans give the cookies crunch and the almond meal adds structure.
Why stop at reserving the cookies just for breakfast? Bake a batch to nosh on as a mid-hike pick-me-up. Pack them as a healthier snack when you’re on the go. They would also brighten a brunch spread too.
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.)