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Packed full of good-for-you ingredients like dried figs, eat a breakfast oatmeal cookie in the morning. Healthy cookies for kids are great for grab and go.
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5 from 1 vote

Almond Breakfast Oatmeal Cookies with Figs

Packed full of good-for-you ingredients like dried figs, eat a breakfast oatmeal cookie in the morning. Healthy cookies for kids are great for grab and go.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast
Keyword: breakfast oatmeal cookie, healthy cookies for kids
Servings: 12
Calories: 207kcal

Ingredients

  • 1 cup Orchard Choice or Sun-Maid California Figs , roughly chopped, divided
  • 1/4 cup coconut oil , melted
  • 1/4 cup unsweetened almond milk or water
  • 1/4 cup maple syrup
  • 3 tablespoons almond butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats
  • 3/4 cup almond flour
  • 1/4 cup chia seeds
  • 1/4 cup pumpkin seeds
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 large egg (or flax egg to make it vegan)

Instructions

  • 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!

Notes

STORAGE: Leftover cookies will keep in an airtight container in the refrigerator for up to one week.

 

Recipe & Photos by Kate Jenkins

Nutrition

Calories: 207kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 158mg | Potassium: 158mg | Fiber: 4g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg