• ½ cup gluten-free rolled oats
  • ¼ cup brown-rice flour
  • ¼ cup gluten-free oat flour
  • ¾ cup almond flour
  • ¼ cup extra-virgin olive oil
  • ¼ cup coconut nectar
  • 2 tablespoons agave sweetener
  • ½ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • Zest of one orange, divided
  • 7 black mission figs, trimmed and thinly sliced
  • ½ cup toasted whole almonds, chopped


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Place rolled oats in a food processor and grind until fine, about 30 to 40 seconds. Transfer to a medium bowl and add rice flour, oat flour and almond flour; stir to combine and set aside.
3. In another medium bowl add oil, coconut nectar, agavé, salt, vanilla and the orange zest; whisk until emulsified. Add the oat and flour mixture and mix until combined. Stir in sliced figs and chopped almonds.
4. Roll a rounded tablespoon of dough between your palms, place on the lined baking sheet and flatten to about ¼ inch in thickness. Repeat with remaining dough, separating cookies at least an inch apart. Sprinkle cookies with remaining orange zest and bake 12 to 14 minutes or until edges are golden.
5. Remove from oven and allow to cool 10 minutes on the tray. Using a thin spatula, transfer cookies to a wire rack to cool completely. Store any leftover cookies in an airtight container at room temperature for up to 2 days.


First try came out very dry, barely held together. Must chop almonds and figs pretty small so the cookies hold, and could use added butter or coconut oil.

Baked Goods, Gluten-Free
MacGourmet downloadAlmond, Fig and Orange Cookies. To import, drag image to your MacGourmet recipe box.