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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?
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.
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?
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!
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.
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.
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.)
Fig Breakfast Cookies
- 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 fine sea salt
- 1/2 cup applesauce
- 1/4 cup pure maple syrup
- 1 egg, beaten
- 1 cup chopped dried figs
- Preheat the oven to 350°F and line a baking sheet with parchment paper or Silpat liner.
- In a large bowl, mix together oats, almonds, flour, cinnamon, baking soda, and salt.
- Stir in applesauce, maple syrup, and egg, mixing well until no dry bits remain. Fold in chopped figs.
- Let mixture sit for 15 minutes to allow the oats to soak up the liquid.
- 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.
- Bake for 15 minutes. Let cool on the pan for 3 minutes, then remove to a baking sheet to cool completely.
- Serve warm, or store at room temperature for up to 4 days. You can also freeze these for up to 3 months.