Fig Breakfast Cookies Recipe

Megan Myers | Stetted

Fig breakfast cookies are a healthy and hearty grab-and-go breakfast. They’re easy to make ahead, too!

Can we talk about how my kids have already been in school for more than a week, and how I’m already feeling lost about it?

Fig Breakfast Cookies Photo

It’s only partially about getting back into the routine of it all. Mainly, I’m feeling lost because my youngest went off to kindergarten this year.
Whoa. Whoa.

When I was younger I never really pictured myself as a mom, and now both my kids are in school and 40 is staring me down like a spider in my tub and can we just please pause for a moment?

Fig Breakfast Cookies Picture

This new reality has me alternating between sweating and crying over the madness of it all, and don’t you dare say it’s “the change” coming because I’ll find you.

The only good thing of all of this is that I have been stress-prepping every weekend to ensure we always have something good to eat on hand, especially at breakfast. All summer we’ve been relying on frozen waffles, and I have declared that to be no more!

Fig Breakfast Cookies Image

Enter breakfast cookies. Specifically, fig breakfast cookies. They’re my favorite right now because they’re quick and easy to make as well as eat.

My kids have a rough time waking up in the morning, and we spend a lot of the morning trying to get them to move faster. On the mornings we’re super behind, a breakfast they can eat in the car is essential.

These fig breakfast cookies are a great grab and go option. You can make a batch at the beginning of the week — I like to make them on Sundays — and have breakfast at the ready.

Fig Breakfast Cookies Pic

I usually freeze half the batch to make sure we don’t get “breakfast burnout” and end up with grumpy fights later in the week. Then I can trade them off with chunky monkey muffins or pressure cooker quiche to keep breakfast fast and delicious.

How to Freeze Breakfast Cookies

  • Let cookies cool completely, then place on a tray in a single layer.
  • Place tray in the freezer and chill for 3 hours.
  • Remove tray and package cookies into freezer-safe bags.
  • To eat, thaw overnight in the refrigerator, then warm briefly in the microwave.
File 1 - Fig Breakfast Cookies

Breakfast Cookie Variations

If you don’t like figs, no problem! You can always make my cranberry breakfast cookies, or try swapping in your favorite fruit.

Keep in mind that some fruits are juicier than others, so you might need to tweak the recipe slightly if you use a fresh fruit such as blueberries in place of the dried figs. You want to make sure that the cookie stays together, so don’t make them too wet or too dry!

You can also add other ingredients, if you like. Here I use almonds, but virtually any chopped nut will do. Other good add-ins include coconut, flax, hemp seed, chocolate chips, cacao nibs, peanut butter, or even carrots!

If you love figs, though, you should definitely try these fig breakfast cookies. (They make a great afternoon snack for mom, too.)

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Fig Breakfast Cookies Recipe

      10 Servings

Ingredients

  • 2 cups Rolled Oats
  • 1/2 cup Sliced Almonds
  • 1/3 cup All-Purpose Flour
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Applesauce
  • 1/4 cup Pure Maple Syrup
  • 1 large Egg, beaten
  • 1 cup Chopped Dried Figs

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or Silpat liner.
  2. In a large bowl, mix together oats, almonds, flour, cinnamon, baking soda, and salt.
  3. Stir in applesauce, maple syrup, and egg, mixing well until no dry bits remain. Fold in chopped figs.
  4. Let mixture sit for 15 minutes to allow the oats to soak up the liquid.
  5. With a large cookie scoop, scoop the mixture and place onto prepared baking sheet, or use your hands to form balls. Gently press down on each ball to flatten somewhat, and reform any broken-off bits if needed.
  6. Bake for 15 minutes. Let cool on the pan for 3 minutes, then remove to a baking sheet to cool completely.
  7. Serve warm, or store at room temperature for up to 4 days. You can also freeze these for up to 3 months.

 

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Baking
Category:
Figs
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Related Recipes:
Breakfast Recipes, Brunch Recipes, Fig Recipes, Cookie Recipes, Baking Recipes, Family Meals and Snack Recipes, Make Ahead Recipes
Recipe Yields:
10 cookies
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Cook Time:
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Related Post:
Published:
Author: Megan Myers
Recipe Yields: 10 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 1 cookie
Servings Per Recipe 10

Amount Per Serving
Calories from Fat 29
Calories 123

% Daily Value*
6%
Total Fat 4g
2%
  Saturated Fat 0g
5%
Sodium 132mg
7%
Total Carbohydrate 20g
3%
  Dietary Fiber 2g
  Sugars 14g
6%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.