Have cookies (for breakfast!) with this delicious fig oatmeal breakfast cookies recipe.

Weekday mornings are all about on-the-go rituals, including what you eat for breakfast. And when it comes to grabbing and going, what better solution than cookies? No, not the white sugar, white flour, and butter-laden varieties; I’m talking about these oatmeal fig breakfast cookies. They’re free of refined sugars, butter, gluten, and white flour. With that said, I think you deserve more than just one cookie from the cookie jar – in the morning, no less.

You can easily veganize this recipe – just swap the eggs with the equivalent number of flax eggs. Also, when I am feeling especially self-gifting, I’ll add in some dark chocolate chips to the mix, because we all need a morning push and let’s face it, nothing gets me more excited about life than chocolate does!

Fig Oatmeal Breakfast Cookies Recipe

Makes 25 cookies

Ingredients

• 2 cups gluten-free old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup finely chopped dried figs
• 2 eggs, lightly beaten (or 2 flax eggs)
• 1 spotty ripe banana, mashed
• 1 tablespoon maple syrup
• 2 tablespoons applesauce
• 1 teaspoon vanilla extract
• 2 tablespoons melted coconut oil
• ½ cup almond meal

Directions

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, add the oats, baking soda, cinnamon, and nutmeg. Stir. Add in the figs.

In a separate bowl, combine the eggs, banana, maple syrup, applesauce, vanilla extract, and coconut oil. Whisk until well combined.

Pour the wet mixture into the dry ingredients and fold until well combined. Next, fold in the almond flour. The batter should be thick enough to scoop into shape.

Place spoonfuls of the batter on a lightly greased parchment paper-lined baking sheet. Bake for 10 minutes. Let cool for a few minutes before eating. Store what you don’t consume immediately into an airtight container.

Related on EcoSalon
9 Unusual Uses for Organic Oatmeal
Oatmeal Harvest Cookies
Gluten-Free Buckwheat Pumpkin Oatmeal Cookies

Oatmeal Cookies Image from Shutterstock

The post Gluten-Free Fig Oatmeal Breakfast Cookies (Yep, Cookies for Breakfast!) appeared first on EcoSalon.

I recently read somewhere that chocolate chip cookies are the top cookies in America. Now, I used to be in the “It’s not a cookie unless it’s a chocolate chip cookie” camp, but I’ve come around.

Oatmeal cookies are so much healthier and they have such a nice combination of chewiness and crunchiness. You can substitute any type of dried fruit you like in the quantities given below. (If you’re using large pieces, chop first and then measure.) And if you just can’t help yourself, you could even throw in some chocolate chips.

Oatmeal Harvest Cookies

Makes about 2 dozen cookies

1 1/2 cups flour
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks butter (3/4 cup)
3/4 cup lightly packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon pure vanilla
3/4 cup almonds, chopped
2 cups rolled oats
1/2 cup raisins
1/2 cup currents
3/4 cup dried cranberries

Preheat the oven to 350 degrees F.

In a medium bowl, combine flour, cinnamon, nutmeg, soda and salt. Whisk to combine.

In a large bowl, with an electric mixer, cream the butter and both sugars together until fluffy. Beat in the egg and vanilla until just combined.

With a wooden spoon, stir the dry ingredients into the butter-sugar mixture until just combined. Fold in the almonds, oats, raisins, currents and cranberries.

Drop by heaping tablespoons onto an ungreased baking sheet. Bake for 10-12 minutes or until golden brown and firm on top.

Image: indigotimbre

The post Ecosalon Recipes: Oatmeal Harvest Cookies appeared first on EcoSalon.