Cardamom and fig salted oatmeal cookies [V, GF option]

Vegan cardamom and fig salted oatmeal cookies from The Spoon + Shovel

I’ve already told the story of how my mother was an oatmeal cookie fiend while pregnant with me, but I haven’t told the story of my first foray into recipe creation. In 2nd or 3rd grade, my class was given an assignment to “invent” an idea for something, anything; being the cookie-loving boy I was, my first thought was, of course BREAKFAST COOKIES. Really, they were just chocolate chip cookie dough with the cereal instead of chocolate. I don’t remember how I did on the assignment, but I do remember that I got to have cookies for breakfast. And that's all that matters in that type of situation...

In a similar vein, I had some dried figs and wanted to try something new. I wanted to give my old tried-and-true oatmeal raisin cookie recipe a boost, so I swapped the figs for raisins, switched up the flour/oatmeal ratios, added cardamom and topped them with sea salt. Additionally the vanilla bean paste (a Christmas gift from Mom) gave them a nice, complex flavor - but if you don’t have any of that, you can use vanilla extract with no problem. 

Vegan cardamom and fig salted oatmeal cookies from The Spoon + Shovel

1 1/4 C. flour (GF mix example here)
4 C. rolled oats, lightly processed in food processor
¾ t. baking soda
¾ t. baking powder
½ t. salt
½ t. ground cinnamon
½ t. grated or ground nutmeg
½ t. ground cardamom
3/4 C. non-dairy butter (1 ½ sticks or 12 T.)
1 ½ C. packed brown sugar
2 vegan eggs (I used 8 T. of Flax Egg 2.0)
2 ½ t. vanilla bean paste (vanilla extract can be substituted)
1 C. or more diced figs
¾ C. chopped walnuts (optional)
Coarse sea salt

Prep time: 15-20 min.
Cook time: 20-30 min.
Yield: ~ 2 dozen cookies

Preheat oven to 350 and line baking sheets with parchment paper, or grease with non-dairy butter. Pour 2 C. of the rolled oats in a food processor and blend for 10-30 seconds, then combine all dry ingredients in a large bowl. Set aside.
Cream butter and brown sugar in a stand mixer; add flax eggs and combine, then repeat with the vanilla bean paste. Combine wet and dry mixtures 1 C. at a time with the mixer on low, then fold in figs and optional walnuts with a spatula or wooden spoon. 
Drop by heaping spoonful onto prepared baking sheets, sprinkle with sea salt and bake for 10-15 min, or until edges are golden brown and top of cookies are no longer glossy.

The legacy of my breakfast cookies lives on!