Recipe: Pecan Maple Breakfast Cookies

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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!

4.5 from 15 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.

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189 comments to Recipe: Pecan Maple Breakfast Cookies

  • Erica

    Just tried these for the first time and they are a hit. I was curious if you had tried adding a dried fruit to them?

  • Linda S

    I am not a fan of maple syrup. Does it really make a difference? I know it is not much, but just don’t like the maple too strong.

  • Kandy Pople-Gill

    Oh! I Love Maple. I am Making these!. Thinking about adding raisins. (Amd maybe Chia seeds. Hmm….

  • Emilie

    Can you use quick oats instead?

  • Jeannie

    What is the serving size for these for me? ( My kids are grown and married).

  • Courtney

    I found these dry, despite having added extra applesauce. Suggestions for future attempts?

  • Jeannie

    I made these a couple weeks ago with sunflower seeds because that was what I had on hand. I froze them. I took a couple out of the freezer today and the sunflower seeds are green. Has anyone else had that happen before? I’ve never cooked anything but bread with sunflower seeds. I wonder if it’s ok to eat now.

    • Jeannie

      I found the answer to my questions.
      Now, about that green thing. All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors.

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