Fig and Oat Cookies | The perfect end of summer cookie recipe. The oats and figs make it a wonderful breakfast cookie and pairs perfectly with tea.

Fig and Oat Cookies

These fig and oat cookies are delicious and the perfect morning snack!

We got figs in our Imperfect Produce box the other day and I was beyond excited. One of my favorite things about Imperfect Produce is that it gives me the chance to try foods that I haven’t used. I’ve never worked with figs before or even seen them in person, and I closest I’ve even been to eating one is a fig newton. I did a quick fig search on Pinterest and came across this vegan cookie recipe from Sparks & Bloom. The cookies were so pretty that I was inspired to make my own, non-vegan version. And they turned out so good!

Fig and Oat Cookies


2 sticks of butter (1 cup)
1/2 cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 cups oats
1 cup chopped figs
3-4 figs sliced (optional)


  1. Preheat oven to 375.
  2. Beat butter and sugars in a bowl or stand mixer until creamy.
  3. Add eggs and vanilla and mix until combined.
  4. In a separate bowl, mix together flour, baking soda, salt, and cinnamon.
  5. Gradually add flour mixture to butter mixture until combined.
  6. Stir in oats.
  7. Fold in the chopped bits of fig.
  8. Spoon rounded 2-3 tablespoon-sized balls onto a prepared cookie sheet. Reserve in the fridge for 10 minutes.
  9. Bake in the oven for 10-12 minutes or until they are golden brown.
  10. Cool on a wire rack and enjoy!


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