Healthy Fig and Pecan Breakfast Cookies {Gluten-Free}
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Yield: 2 dozen cookies
Gluten-Free Healthy Fig and Pecan Breakfast Cookies feel like an indulgence, but are full of healthy ingredients!
  • 1¼ cups (140 g) almond flour (I used Bob’s Red Mill)
  • 6 tablespoons (72 g) coconut sugar
  • ¼ cup (36 g) Scottish oatmeal (I used Bob’s Red Mill)
  • 2 tablespoons flaxseed meal
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ + ⅛ teaspoon salt
  • ¼ cup (60 ml) avocado oil (or light olive oil or melted coconut oil)
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • 1 cup (160 g) chopped dried Mission figs (I used Valley Fig Growers)
  • ½ cup (55 g) chopped pecans
  • ¼ cup (50 g) chopped bittersweet chocolate (I used Chocoley)
  1. Preheat the oven to 350F; 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 1½-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 by An Edible Mosaic™ at