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Fiber-containing cookie with oats, walnuts, and fresh figs
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Oat walnut fresh fig cookie (35 g) has 137 calories. That works out to 392 calories per 100 g. It contains 18.8 g of carbs, 2.2 g of protein, 6.3 g of fat and 2.2 g of fiber. Its 0.5 mg of Manganese covers 23% of the Daily Value. Its glycemic index is 54 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 35 g
137
KCAL / 35G
Carbs
18.8g
· 7% DV
Protein
2.2g
· 4% DV
Fat
6.3g
· 8% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 6% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 137 kcal | |
| Total fat | 6.3 g | 8% |
| Saturated fat | 1.45 g | 7% |
| Trans fat | 0.03 g | |
| Sodium | 75 mg | 3% |
| Total carbohydrate | 18.8 g | 7% |
| Fiber | 2.2 g | 8% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 35 g | 137 kcal |
| 1 piece (mini) | 18 g | 71 kcal |
| 1 piece (small) | 28 g | 110 kcal |
| 1 piece (large) | 50 g | 196 kcal |
| 1 piece (jumbo) | 70 g | 274 kcal |
| 2 piece (double) | 70 g | 274 kcal |
| 1 serving (large) | 70 g | 274 kcal |
| 100 g | 100 g | 392 kcal |
| 3 piece (triple) | 105 g | 412 kcal |
Calculated from 392 calories per 100 g.
An oat walnut fresh fig cookie is made with oats, chopped walnuts and fresh figs folded into cookie dough, usually with flour, a binder such as egg, fat and a sweetener. The figs add soft, fruity pockets while the walnuts give a crunchy contrast.
They offer fiber from the oats and figs, along with unsaturated fats from walnuts, but they are still sweet baked treats. Have one as a snack rather than treating the fruit and oats as a reason to eat them without limit.
Yes. Dried figs work well and make the cookies sweeter and chewier, but they add less moisture than fresh figs. Chop them finely; if the dough seems dry, adjust its moisture slightly rather than adding extra fruit.
Pat the figs dry and cut them into small pieces before folding them into the dough. Avoid adding too many, bake until the edges are set, and let the cookies cool completely on a rack before storing them.
Keep fully cooled cookies in an airtight container. Because fresh figs add moisture, refrigerate them if you will not eat them soon, and bring them to room temperature before serving for a softer texture.
Yes. Freeze the baked cookies once they are completely cool, with parchment between layers in a sealed container. Thaw them at room temperature; a brief warm-up in the oven can restore some of their freshly baked texture.
Yes. Replace the walnuts with chopped pecans, almonds or hazelnuts for a similar crunch. For a nut-free version, leave them out or use a suitable seed such as pumpkin seeds, while keeping in mind that the texture will change.
Rolled oats give these cookies a heartier, chewier texture, while quick oats blend into the dough more and make it less coarse. Either can work, but avoid swapping in oat flour without adjusting the other ingredients.
Coffee, black tea or a glass of milk all pair well with the cookie. The slightly earthy oats and walnuts balance the ripe fig flavor; plain yogurt also makes it a more filling snack.
Yes, you can chill the dough briefly before baking, which can help the cookies hold their shape. Since fresh figs release moisture, bake the dough soon after adding them rather than leaving it refrigerated for an extended period.
Vitamins
B1
0.09mg · 8% DV
Biotin
1.78µg · 6% DV
B6
0.06mg · 4% DV
B3
0.47mg · 3% DV
Minerals
Manganese
0.53mg · 23% DV
Copper
0.13mg · 14% DV
Selenium
5.32µg · 10% DV
Phosphorus
66mg · 9% DV
Sodium
75mg · 3% DV
Potassium ⭐
91mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 137 calories in 1 piece (medium) (35 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
An oat walnut fresh fig cookie is a baked cookie made with oats and walnuts, with fresh fig folded into the dough. It is more of a home-baking variation than a dish tied to one particular region. The figs soften as they bake, adding juicy, jammy pockets, while oats give the cookie a hearty bite and walnuts bring a toasty, earthy flavour.
Serve one with tea or coffee as an afternoon snack, or pack it for a quick bite on the go. Oats, walnuts and figs contribute fibre, but this is still a sweet, energy-dense treat rather than a meal. For a more balanced snack, pair a piece with plain yogurt or fresh fruit, and keep the portion modest.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.45g
MONOUNSATURATED
1.47g
POLYUNSATURATED
2.92g
Omega 6:3 ratio 6.8:1
Above the ideal 4:1 (6.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.