When I hear the word ‘fig’ my thoughts immediately go to those fig newton cookies. Did they just pop into your head too?

Here is a random fact about me: I did not have my first fig until last year. I decided to buy them after our trip to Paris where we ate the most delicious fig bread. I was determined to recreate that recipe but never could figure that out. BUT I did learn to enjoy a fresh fig. This year when they came back into the local Farmers market, I bought some and went straight into recipe testing.

These fig breakfast cookies are delicious, simple, and healthy.

Thanks to the oats and figs, these breakfast cookies are packed full of fiber and nutrients.

Figs are not only full of fiber, but they are also:

• high in magnesium
• Vitamin B6
• potassium
• calcium
• lower blood pressure

Details of the Fig Breakfast Cookie Recipe

You will need only one bowl for this recipe. That is my kind of recipe and I am sure you will appreciate it too.

Start by making the flax egg. Mix the ground flax seed and water together, letting it sit until a gel like consistency forms. That will help bind the cookie together.

All you need to do is chop the figs (leave the skin on- that stuff contains a lot of fiber and valuable nutrients), mix the ingredients together according to recipe details, bake and enjoy.

These cookies taste best right out of the oven but if you have any leftover, store them in an airtight container for up to 2 days.

I look forward to hearing what you think about these.

Fig Breakfast Cookies

These fig breakfast cookies are easy to make, taste great, are gluten free, and made with no animal products.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Course Breakfast

Cuisine American

Servings 4

Ingredients

  

• 1 1/2 cup gluten free flour almond flour works too
• 1 cup oat flour
• 1/2 cup chopped figs
• 1/3 cup coconut oil, melted
• 5 Tbsp maple syrup
• 6 Tbsp water
• 2 Tbsp ground flax seeds
• 1/2 tsp ground cinnamon
• 1 pinch salt

Instructions

 

• Heat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
• Start by making your 'flax egg' by mixing the water and ground flax seed together in a small bowl. Set aside for at least 10 minutes.
• Mix all ingredients together well, except for the figs. Add in the 'flax egg' liquid and stir until combined. Once mixed together, gently fold in chopped figs.
• Using an ice cream scoop, scoop the mixture onto a parchment lined cookie sheet and flatten gently with your hands.
• Bake for 13-15 minutes being careful to not burn or over cook.

Keyword breakfast, cookies, gluten-free, quick, snacks, vegan

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