Orange Breakfast Cookies with Figs & Almonds

These large, cakey cookies resemble muffin tops, making them ideal for breakfast.

Blackstrap molasses contains 172 mg of calcium per tablespoon – it lends a gingerbread-like quality to cookies and other baked goods, but has a strong flavour. If it’s not to your taste, replace it with lighter molasses or honey. Just one ounce of sesame seeds contains 280 mg of calcium; oats, almonds and figs are good sources as well, and the vitamin C in orange juice helps with calcium absorption.


1 cup (250 ml) quick cooking oats
1 cup (250 ml) orange juice
1 cup (250 ml) all-purpose flour
1 cup (250 ml) whole wheat flour
1 tsp. (5 ml) baking soda
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) salt
1/2 cup (125 ml) sugar
1 large egg
1/4 cup (60 ml) canola oil
1/4 cup (60 ml) blackstrap molasses or honey
1/4 cup (60 ml) almond or peanut butter
1 cup (250 ml) sliced or slivered almonds
1/2–1 cup (125 ml) chopped dried figs
1/2 cup (125 ml) sesame seeds


1. In a large bowl, stir together the oats and orange juice and set aside for 30 minutes.

2. Preheat the oven to 350˚F.

3. In a small bowl, stir together the flours, baking soda, cinnamon and salt.

4. When the oatmeal is soft, stir in the sugar, egg, oil, molasses, and almond or peanut butter.

5. Add the flour mixture and stir a few strokes; add the almonds, figs and sesame seeds and stir just until combined.

6. Drop large (about 1/4 cup) spoonfuls of batter onto a baking sheet that has been lined with parchment or sprayed with nonstick spray; bake for 14 minutes, or until just set. Makes about 2 dozen cookies.


200 calories, 9.5 g fat (1 g saturated fat, 5.5 g monounsaturated fat, 3 g polyunsaturated fat), 25 g carbohydrates, 8 mg cholesterol, 5.2 g protein, 3.2 g fibre.

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