Cookies for breakfast? Why not! These Chocolate Breakfast Cookies are chalk full of wholesome ingredients including hearty oats with Blue Ribbon Orchard Choice or Sun-Maid 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.
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 Blue Ribbon 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.)