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!