Can you use fresh figs in oatmeal cookies?

Technically, yes—but dried figs work much better. Fresh figs have a high water content, which can make your dough overly wet and result in soggy cookies. Dried figs offer concentrated sweetness and chewy texture without altering the consistency of your dough.

Are oatmeal fig cookies healthy?

They’re a smarter dessert option than many. With high-fiber oats, potassium-rich figs, and the ability to reduce sugar or swap ingredients like butter or eggs, you can easily make a healthier version without compromising flavor.

What type of oats are best for cookies?

Old-fashioned rolled oats are ideal. They hold their shape during baking and provide that chewy, hearty texture that makes oatmeal cookies so satisfying. Avoid quick oats or steel-cut oats, which can change the texture drastically.

Can you make these cookies without nuts?

Absolutely. Just leave out the pecans, or substitute with pumpkin seeds or coconut flakes for added texture. This is a great option for nut allergies or school-safe baking.

Oatmeal Fig Cookies – The Best Chewy Recipe with Figs & Oats

Name: Oatmeal Fig Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup brown sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp salt; 3 cups old-fashioned rolled oats; 1 1/2 cups dried figs, chopped; 1 cup toasted pecans, chopped

Oatmeal Fig Cookies

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These chewy oatmeal fig cookies are packed with wholesome oats, sweet dried figs, toasted pecans, and warm cinnamon spice—perfect for a satisfying, soft-baked treat.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups old-fashioned rolled oats
1 1/2 cups dried figs, chopped
1 cup toasted pecans, chopped

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream the softened butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in vanilla extract.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the oats, chopped dried figs, and toasted pecans with a spatula.
Optional: Chill the dough for 30 minutes for better shape and flavor.
Scoop the dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are golden and centers are slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For nut-free cookies, omit pecans or replace with sunflower seeds.
To make vegan, use plant-based butter and flax eggs (1 tbsp flax + 3 tbsp water per egg).
Store in an airtight container with a slice of bread to maintain softness.
Dough can be frozen for up to 3 months; bake directly from frozen with a few extra minutes.

Find it online: https://recipeshots.com/oatmeal-fig-cookies-recipe/