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+ servings

Fig and Blueberry Breakfast Cookies

Whether I’m running out there door or simply having a friend over for coffee, I love having these gluten-free + protein packed Fig + Blueberry Breakfast Cookies on ready to go!
Prep Time10 mins
Active Time18 mins
Total Time28 mins
Course: Breakfast, Dessert, Snack
Cuisine: Dairy Free, Gluten Free, Grain Free, Oil Free
Yield: 12 large cookies
Author: The Local Sprout


  • 1 cup almond butter
  • 1/4 cup coconut flour
  • 3 Tbsp. ground flaxseed
  • 7 dried unsweetened figs, roughly chopped
  • 1 Tbsp. ground cinnamon
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 4 eggs
  • 1 Tbsp. vanilla extract
  • 3 Tbsp. almond milk + extra if needed
  • 3/4 cup shredded coconut
  • 1 cup fresh or frozen and thawed blueberries
  • 1/3 cup walnuts roughly chopped


  • Preheat oven to 450°F. Line a large baking sheet with parchment paper.
  • In a food processor, combine the almond butter, coconut flour, flaxseed, figs, cinnamon, salt, baking soda, eggs, vanilla and almond milk. Blend until mixture is smooth, adding extra almond milk if needed
  • Add the shredded coconut and pulse until it is evenly incorporated—do not overtax.
  • Remove blade from food processor and gently stir in the blueberries and walnuts.
  • Using a large spoon, drop even balls of dough onto prepared baking sheet. Press each ball with your fingers to flatten slightly.
  • Bake for 15-18 minutes or until cookies are slightly firm and golden. Let cookies cool on pan for 2 minutes and transfer to clean surface to cool before enjoying.
  • Leftovers will keep on counter in airtight container for up to 3 days or refrigerated in airtight container for up to 6 days.


Nutrition information is a rough estimate of 1/12 of the entire recipe.


Serving: 1g | Calories: 127kcal | Carbohydrates: 13.1g | Protein: 4.3g | Fat: 6.9g | Saturated Fat: 2.4g | Cholesterol: 13.1mg | Sodium: 206mg | Fiber: 4g | Sugar: 7.2g