Recipe: Pecan Maple Breakfast Cookies

Since these cookies aren’t really “treats” I told my daughters (a.k.a. my taste testers) they could have as many as they wanted. As soon as they heard me say that they seriously went to town. I was thrilled they liked them so much, but I was starting to get worried about tummy aches! These “breakfast cookies” are perfect for those mornings when you’re racing out the door or for a quick and easy afternoon snack. If you have a nut allergy (or go to a nut-free school like us) you could easily substitute pumpkin seeds for the pecans. You could also add some cinnamon if you want to spice things up. Apparently my family likes them just the way they are though…so enjoy!

4.4 from 18 reviews
Pecan Maple Breakfast Cookies
Serves: Makes 20 Cookies
  • 1 cup whole-wheat flour
  • ¾ cup rolled oats
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup applesauce
  • 3 tablespoons maple syrup
  • 2 tablespoons butter, softened but not melted
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup chopped pecans
  1. Preheat oven to 375 degrees F and grease a cookie sheet.
  2. Whisk together the flour, oats, baking soda, and salt.
  3. In a separate bowl using an electric mixer beat the applesauce, maple syrup, butter, egg, and vanilla.
  4. While beating the mixture on a low speed add the dry ingredients until well blended.
  5. Fold in the nuts with a spatula.
  6. Drop onto prepared cookie sheet with a spoon. Bake for 8 - 9 minutes or until they start to brown.
We recommend organic ingredients when feasible.


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  • Comments

    1. Alice |

      I was making these and when I got to the step where you mix the dry and wet ingredients I realized that my oats had been contaminated with bugs. I tossed the dry ingredients and decided to give it a try with granola substituted for the oats. It worked just fine. :)

      • Diane Carpenter |

        Vanilla is confusing me! Your recipes sometimes say vanilla extract and this one just says vanilla. So is that vanilla from a pod? I went to buy vanilla from a health food store and got a bit confused by the different types.

        • Amy Taylor (comment moderator) |

          Hi Diane. It is liquid extract. I can’t recall a recipe where Lisa uses the pod other than to make extract.

    2. Mira Bai |

      Can I substitute steel cut oats for the rolled oats? Seems like that would throw if the entire recipe but that’s all I have in my kitchen at the moment :-(

      • Amy Taylor (comment moderator) |

        Hi Mira. We’ve not used steel cut oats for this recipe.

    3. Ayesha |

      Do these freeze well?

      Thank you!

      • Amy Taylor (comment moderator) |

        Yes they do. ;)

    4. Nicole |

      Is there a way I can get the nutritional facts for this and other recipes?


    5. Joy |

      How many calories are these? Per serving?

    6. Theresa |

      These come together nicely! They worked in high altitude perfectly with another tablespoon of added flour. My kiddos enjoyed another tablespoon of maple syrup in them for just a bit more sweetness. I know that reduces the healthy-ness, but still better than a traditional cookie. Thanks for posting’

    7. Shan |

      Do you use old fashioned oats or quick oats?

      • Amy Taylor (comment moderator) |

        Hello Shan. Old fashioned though it works with quick oats, too.

        • Shan |

          Thank you! I’m looking forward to trying these very soon!

    8. Stacie |

      Have you prepared these with a gf flour blend before?

      • Amy Taylor (comment moderator) |

        Hi Stacie. I’ve had success with most of Lisa’s recipes using a gf blend. These should work well, too.

    9. Vanessa |

      I’m guessing the cups measurements are where this goes wrong but I have an American cups measurer and these still came out smelling like and tasting like cardboard.

      • Diane Carpenter |

        Mine too. Very dry and almost inedible! Recipes in UK don’t use cups. When I try to convert to grams from the web, almost every site has different calculations.

        • Diane Carpenter |

          Any suggestions?

    10. Jessica |

      I just prepared this recipe for the first time. I used coconut oil instead of butter and just a little more maple syrup. So delicious. I should have doubled the recipe. Thank you for posting!!!

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