Name: Healthy Fig and Pecan Breakfast Cookies {Gluten-Free}
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 dozen cookies
Ingredients: 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)