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breakfast cookie

Fig & Maple Breakfast Cookies (Gluten-Free, Dairy-Free, Nut-Free)


  • 2 cups rolled oats
  • 1 cup oat flour
  • 2 eggs
  • 1/2 cup applesauce
  • 1/4 cup maple syrup
  • 1/2 cup sunflower butter
  • 1/3 cup dried figs, chopped (about 4)
  • 1/3 cup sunflower seeds, roasted & unsalted
  • 2 Tbsp coconut oil (or butter), melted
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt


  1. Preheat oven to 350°and line a baking sheet with parchment paper
  2. Mix all ingredients together by hand or in stand mixer until uniform.
  3. Use an ice cream scoop or large spoon to scoop 12 even scoops onto baking sheet and use back of scoop/spoon to flatten down the middle slightly.
  4. Bake for 15 minutes or until cooked through and outside is slightly golden.


*to make oat flour, grind rolled oats in a blender for 10 seconds


  • Serving Size: 12