These healthy fig oatmeal cookies taste just like a delicious oatmeal bake in a cookie form. Super moist, healthy, and delicious! serving you taste and nutrients, these make a great breakfast, snack, or even a Christmas cookie option!
If there is one fruit that I can binge on for an eternity it would be figs! Man figs are just so unique! with their nutty and syrupy texture, they make the perfect peer for yogurt, cheese, and oatmeal! Since I love figs in my oatmeal bowl I thought why not make something that tastes like my oatmeal bowl but I can just grab and go do whatever I had to do, then I had to make these healthy fig oatmeal cookies.
These cookies are super soft, moist, and a little crumbly (not to the messy point so no worries!) They also serve a great amount of protein so it’s a win-win for someone who’s on a high protein diet like me. They are great for breakfast, snacking and your kids will love them!
What you need to make these healthy fig oatmeal cookies
You will need five main ingredients for this recipe. However you can get a little creative and add some sort of nuts, spices such as pumpkin spice, or substitute certain ingredients to your preference.
- Instant oats
- Organic barley flour
- Coconut sugar
- Golden sesame
- Mission figs
- Melted coconut oil or grass-fed butter
- baking powder
How to make Fig oatmeal cookies
Start by preheating the oven to 200 degrees.
Preheat a pan for a few minutes and add raw sesame. Toast for 8 to 10 minutes with constant stirring or until slightly browned and fragrant.
Cool for 5 minutes before transferring to a food processor. Blend with pausing in between to scrub the sides if needed. Blend until you reach a chunky, paste-like consistency.
Transfer the sesame to a mixing bowel. Add the rest of the dry ingredients: instant oats, barley flour, coconut sugar, and cinnamon and set aside.
In a small mixing bowl, add eggs, milk, and melted coconut oil or grass-fed butter. Whisk everything until well combined.
Add the egg and milk mixture to the dry ingredients and mix until thick and well combined and set aside. You can add milk if the consistency is too thick, or add barley flour if it’s too runny!
Wash your figs carefully and drain them from any excess water before cutting off the stems. Cut them in a half then dice them into small or medium-sized cubes.
Add diced figs to the cookie batter and toss them together until well coated.
Prepare your baking sheet by covering it with parchment paper.
Take a full tablespoon of the cookie batter and place it on the baking sheet. Gently flatten a little bit for a desirable cookie shape.
Do the same with the rest of the batter and bake for 18 to 20 minutes on 250 to 200 degrees or until it’s browned and firm. Please check every 5 minutes to prevent possible burning.
Cool before serving.
Coconut Sugar substitutes.
You can use any healthy natural sweetener instead of coconut sugar. You can use stevia as an alternative. Make sure to decrease the amount as stevia is sweeter than coconut sugar. Use one full tablespoon of stevia sweetener instead of two.
Honey or maple syrup can also be a great sweetening option. Use the same tablespoon measurements. These two ingredients have humectant properties, for this reason, you may want to add one to two extra tablespoons of barley flour to prevent the cookies from coming out overly moist and crumbly.
The sweetener measurements in this recipe are totally customizable. I like mine semi-sweet so I only used two tablespoons of coconut sugar. You can increase or decrease the amount to your preference by tasting the cookie batter.
Barley flour vs whole wheat flour
For this recipe, I used locally-made whole barley flour. Barley flour is slightly different from whole wheat flour as it gives this moist and cakey texture to baked goods which makes it ideal for cakes, cookies, and flatbreads. For this reason, I recommend using barley flour for this recipe. Wheat flour can be an option, however, whole wheat flour can make your baked goods slightly dry with a coarse texture.
If you don’t have barley flour you can use all-purpose flour. While this might not be the best option for some people, you can use whole wheat flour for its extra benefits. To prevent the cookies from coming out dry you can only use 50 grams (1/2 US cup) of wheat flour with 50 grams of oat flour (1/2 cup).
Why figs make a great ingredient for this recipe?
Besides their amazing nutritional value, figs have this sweet, syrupy, and nutty texture that make the cookies moist, crumbly, and super delicious! They can also caramelize during baking and they taste just like baked oatmeal in the form of cookies. Mission figs are the best option for this recipe as they are insanely sweet, super ripe, and juicy!
Store in the fridge for up to a week in an airtight container.
Other Healthy Cookie Recipes you Might Like!
Figs and Oatmeal Cookies
- 300 grams (3 US cups) instant oats
- 100 grams (1 US cup) barley flour whole, organic
- 75 grams (1/2 US cup) golden sesame seeds raw
- 2 coconut sugar
- 7 Black mission figs medium-sized
- 3 tbsp coconut oil or grass-fed butter melted
- 1 egg big, two if small
- 150 ml (2/3 US cup) milk
- 1 tsp cinnamon
- Preheat the oven to 200 degrees.
- Preheat a pan for a few minutes before adding raw golden sesame.
- Add sesame and toast with constant stirring for 8 to 10 minutes or until slightly browned and fregarant.
- Let it cool for five minutes then transfer to a food processor.
- Process with pausing in between to scrub the sides if needed. Blend until you reach a chunky, brown sugar like consistency.
- transfer the sesame to a mixing bowl and add the dry ingredients: instant oats, whole barley flour, coconut sugar, and cinnamon and set aside.
- In a mini bowl, add the egg, warm milk, and melted coconut oil or organic grass fed butter.
- Whisk everything well until well combined.
- Add the egg and milk mixture to the dry ingredients, mix everything well until thick and well combined and set aside. You can add milk if the consistency is too thick, or barley flour if it's too runny.
- Wash your figs carefully and drain from excess water.
- Take each fig and slice off the stem, cut them in half and dice them to small cubes.
- Add diced figs to the batter and combine until well coated with the cookie batter.
- Bring your baking sheet and cover it with parchment paper.
- Take a full tablespoon of the batter and place it in the baking sheet, press lightly to flatten the cookie batter a little bit. Do the same with the rest of the batter.
- Bake on 200 degrees for 17 to 20 minutes or until firm and slightly golden.
- Cool before serving.