California Fig and Pecan Breakfast Cookies

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California Fig and Pecan Breakfast Cookies

Good to go-- our California Fig and Pecan Breakfast Cookies are full of wholesome ingredients. Prep for the week ahead. Bake a batch of easy breakfast cookies.

Prep Time20

Cook Time10

Course: Breakfast, Dessert

Keyword: Breakfast Cookies, Easy Breakfast Cookies

Servings: cookies

Calories: 101kcal

Ingredients

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

Instructions

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.)

Notes

Recipe and photo: Faith Gorsky

Nutrition