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Home » Type » Breakfast » Healthy Fig and Pecan Breakfast Cookies {Gluten-Free}

Healthy Fig and Pecan Breakfast Cookies {Gluten-Free}

March 11, 2016 by Faith 11 Comments

Gluten-Free Healthy Fig and Pecan Breakfast Cookies feel like an indulgence, but are full of healthy ingredients!

Healthy Fig and Pecan Breakfast Cookies {Gluten-Free} 1

There’s nothing like the promise of chocolate first thing in the morning to motivate you to get an early start to your day! I know it sounds like a complete and utter indulgence, but I’m serious when I tell you that these cookies are actually good for you. I never joke about chocolate.

Healthy Fig and Pecan Breakfast Cookies {Gluten-Free} 2

Lately I’ve been trying to switch up my breakfast routine a little. My usuals: fruit-topped yogurt, oatmeal, and toast…but I am a little bored with all of them. I’m also one of those people who doesn’t mind going savory and eating dinner leftovers for breakfast (although I’m totally weird and don’t usually do eggs for breakfast unless it’s brunch). But I definitely need more breakfast ideas. And bonus points if it can be made ahead!

Healthy Fig and Pecan Breakfast Cookies {Gluten-Free} 3

These cookies are my solution to breakfast boredom. They’re full of breakfast-y things (really! Like oats, egg, and nuts) with a subtle sweetness from coconut sugar and dried figs. And there’s a little bit of dark chocolate just for fun (and of course a boost of antioxidants!).

These pair perfectly with your morning cup of coffee, but they’re equally fabulous as an afternoon pick-me-up.

Healthy Fig and Pecan Breakfast Cookies {Gluten-Free} 4

Print
Healthy Fig and Pecan Breakfast Cookies {Gluten-Free}
Prep time:  20 mins
Cook time:  10 mins
Total time:  30 mins
Yield: 2 dozen cookies
 
Gluten-Free Healthy Fig and Pecan Breakfast Cookies feel like an indulgence, but are full of healthy ingredients!
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)
Instructions
  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.)
3.3.3070

Disclosure: I received the Bob’s Red Mill, Valley Fig Growers, and Chocoley products that I used in this recipe for free; as always, opinions stated are my own.

Filed Under: Breakfast, Cookies, Gluten Free, Paleo Tagged: Baking, Breakfast, Chocolate, Cookies for Breakfast, Figs, Gluten-Free, Healthy Cookies, Make-Ahead Breakfast Ideas, Pecans, Recipes

Comments

  1. Bethany via athletic avocado says

    March 11, 2016 at 9:27 pm

    Cookies for breakfast are always a good idea! I love the fig and pecan addition!

    Reply
  2. Marissa says

    March 11, 2016 at 6:40 pm

    I hear you on the breakfast rut. We have plain yogurt and either cherries or blueberries about 300 days a year. This is the motivational boost I needed to mix it up a little because these look fantastic! Also a bonus that they’re entirely portable for a breakfast or snack on the go.

    Reply
  3. Laura (Tutti Dolci) says

    March 11, 2016 at 2:51 pm

    Oh breakfast cookies sound simply delightful! Love the fig and pecan pairing.

    Reply
  4. Kevin | Keviniscooking says

    March 11, 2016 at 12:38 pm

    These look superb and I am thinking these would be perfect to take on the plane next week. Much better than airplane food, right? I love your line “I never joke about chocolate.” Haha! Chocolate is a must!

    Reply
  5. Gina Marie says

    March 11, 2016 at 7:53 am

    Printed this out to try and sharing on my FB page. Yum!

    Reply
    • Faith says

      March 11, 2016 at 8:49 am

      Gina Marie, I hope you enjoy them! They are so much fun for a breakfast treat (or any time of day). And thanks so much, I appreciate the share!

      Reply
  6. Sabrina says

    March 11, 2016 at 7:01 am

    This look scrumptious!! Just wondering if you’ve tried them without the oats. Our family can’t have them.
    Perhaps I could add extra almond flour? :)

    Reply
    • Faith says

      March 11, 2016 at 8:49 am

      Sabrina, I haven’t tried this recipe without the oats, but I think a substitution would work fine. You could try extra almond flour, and I just read on Livestrong that you can replace oats in oatmeal cookies with an equal amount of flaxseed meal, rice bran, quinoa flakes, or chia seeds. If you try it, please let me know how it goes!

      Reply
  7. Rosa says

    March 11, 2016 at 6:11 am

    Very healthy and surely mighty delicious!

    Cheers,

    Rosa

    Reply

Trackbacks

  1. 29 Make-Ahead Breakfast Recipes - A Cedar Spoon says:
    September 1, 2016 at 5:01 am

    […] Healthy Fig and Pecan Breakfast Cookies // An Edible Mosaic […]

    Reply
  2. Flourless Oatmeal Banana Breakfast Cookies - Pinch and Swirl says:
    April 8, 2016 at 6:55 pm

    […] keeping breakfast simple and rarely tire of our routine. But then I see a recipe like Faith’s Healthy Fig and Pecan Breakfast Cookies and start craving something new. Something like cookies for […]

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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