Gluten-Free Healthy Fig and Pecan Breakfast Cookies feel like an indulgence, but are full of healthy ingredients!
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.
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!
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.
- 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)
- Preheat the oven to 350F; line 2 large baking trays with parchment paper or silpat liners.
- Whisk together the almond flour, coconut sugar, oatmeal, flaxseed meal, cinnamon, baking soda, and salt in a large bowl and set aside.
- Whisk together the oil, egg, and vanilla in a small bowl.
- Stir the wet ingredients into the dry, and then fold in the figs, pecans, and chocolate.
- 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.
- Let the cookies cool completely on the trays before removing with a thin metal spatula.
- 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.)
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.