Recipe: Pecan Maple Breakfast Cookies

Pin It

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 17 reviews
Pecan Maple Breakfast Cookies
Serves: Makes 20 Cookies
 
Ingredients
  • 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
Instructions
  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.
Notes
We recommend organic ingredients when feasible.

 

Pin It
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

205 comments to Recipe: Pecan Maple Breakfast Cookies

  • PS

    I have one kid who doesn’t like dried fruit, so I tried this with fresh apple. I used one small Granny Smith – peeled and chopped fine. It might have been just a little too much since they had trouble sticking together. I think they turned out very well though and I will make them again.

  • Erica

    i asked back in June about adding dried fruit. Well I did it and, oh my gosh! I used dried blueberries and the moisture in the batter plumped them back up and they were so good. It was like little bursts of juicy goodness punctuated with the crunch of the nuts. I used a 50/50 mix of pecans and almonds for fun too. Thank you so much for this recipe. My husband really likes them too!

  • Krista S.

    I wonder if I could replace the whole wheat flour for gf oat flour? I can’t have wheat but I really want to try these!

    • Amy Taylor (comment moderator)

      Hi Krista. You can’t typically replace oat flour for wheat flour 1:1 and I am not sure what the right combo would be. If you experiment, we love when people share their results. ;)

      • Krista S.

        I tried them this weekend. They were delicious. I replaced all of the wheat with homemade oat flour and I added a generous splash of almond milk in there too. They turned out very good!

  • Danielle

    I made these tonight and wow they are good! I replaced the applesauce and butter with 2 mashed bananas, replaced the egg with flaxseed and water, and added some cinnamon. Really yummy! I can’t stop eating them. Next time, I’m making a double batch!

  • Sarah

    In our house we use this recipe as our go to chocolate chip cookie recipe. The texture is a bit more scone like but they’re not too sweet (I’ve even taken out a tablespoon of maple syrup) and the kids love them!

Leave a Reply

  

  

  

Rate this recipe (optional):