Valley Fig Growers

California Fig and Pecan Breakfast Cookies

Who doesn’t love cookies? These easy breakfast cookies incorporate wholesome ingredients for a delicious way to start the day. If you can’t find almond flour, you can try using almond meal. Instead of Scottish oats, you could also use rolled outs to make these breakfast cookies. 
 
Makes 2 dozen cookies

Ingredients

  • 1 1/4 cups (140 g) almond flour 
  • 6 tablespoons (72 g) coconut sugar
  • 1/4 cup (36 g) 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 (60 ml) light olive oil (or melted coconut oil)
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup (160 g) stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
  • 1/2 cup (55 g) chopped pecans
  • 1/4 cup (50 g) chopped bittersweet chocolate

Directions

Prep Time: 20 minutes
 
Cook Time: 10 minutes
 
  1. Preheat the oven to 350°F. Line 2 large baking trays with parchment paper or silpat liners.
  2. Whisk together the almond flour, coconut sugar, oatmeal, flaxseed meal, cinnamon, baking soda, and salt in a large bowl and set aside.
  3. Whisk together the oil, egg, and vanilla in a small bowl.
  4. Stir the wet ingredients into the dry, and then fold in the figs, pecans, and chocolate.
  5. 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.
  6. Let the cookies cool completely on the trays before removing with a thin metal spatula.
  7. 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 and photo: Faith Gorsky