Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups old-fashioned rolled oats
  • 2/3 cup whole-wheat pastry flour
  • 1/3 cup ground flaxseed
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 very ripe bananas (mashed)
  • 1 large egg (lightly beaten)
  • 2 tablespoons coconut oil (melted)
  • 2 tablespoons peanut butter (melted)
  • 2 teaspoons vanilla extract
  • 1 cup stemmed and chopped dried figs ((preferably Turkish))
  • 1/4 cup chopped dark chocolate or chocolate chips

Instruction

  • Preheat the oven to 350ºF (177ºC). Line a couple baking sheets with parchment paper.
  • In a large bowl, whisk together the oats, flour, flaxseed, brown sugar, baking powder, baking soda, cinnamon, and salt.
  • In a smaller bowl, mix together the mashed bananas, egg, coconut oil, peanut butter, and vanilla extract.
  • Add the wet ingredients to the dry and mix until just combined. Stir in the figs and chocolate until evenly combined.
  • Scoop out the dough 2 tablespoons at a time and place the blobs on the baking sheets, spacing the cookies 2 inches apart. Gently press the blobs of cookie dough to flatten slightly as the cookies will not spread at all. Bake until the cookies are set and slightly golden at the edges, 10 to 15 minutes. (Most of our cookies came out done at 12 minutes, but start checking them at 10 minutes.)
  • Remove the baking sheets from the oven and let the cookies cool on the sheet. These breakfast cookies are best when eaten the first or second day but can be stored in a sealed bag or container for up to 5 days.