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!
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
- Preheat oven to 375 degrees F and grease a cookie sheet.
- Whisk together the flour, oats, baking soda, and salt.
- In a separate bowl using an electric mixer beat the applesauce, maple syrup, butter, egg, and vanilla.
- While beating the mixture on a low speed add the dry ingredients until well blended.
- Fold in the nuts with a spatula.
- Drop onto prepared cookie sheet with a spoon. Bake for 8 – 9 minutes or until they start to brown.
I made these this morning and we loved them! I loved the slight maple flavor.
I will admit – I was very tempted to add chocolate chips…and I might next time. Ha!
I want ti make these but used up all of my pecans btwn pies for Christmas and your banana bread:) think I could use sunflower seeds? I have a bunch…or peanuts? Have. Lot of those too.
Hi Jaci. I would probably just substitute another nut of your choice. Jill
These sound great and I can’t wait to make them. In fact I’d like to get my family eating healthy. I understand about not giving nutritional information but how come you don’t mention serving sizes either? Would be a big help to know how much the recipes will make.
Thanks for the feedback. I am trying to be better about including serving sizes going forward.
Made these tonight and they are wonderful!! Husband and 21 month old loved them. Followed the recipe exactly and cooked for 8 minutes. They remind me of a cross between an oatmeal cookie and a drop biscuit. Sounds weird but it totally works. Will definitely be making these again (in a double batch!)
These look yummy!! Can they be frozen??
Yes, Kristi, you can freeze them. Jill
Made these this morning with the kids! Our schedule is such that mornings are the best time to bake, they were so excited when I let them have one before lunch! Tasty too.
The adults didn’t care for these, but my two boys sure loved them! Cookies for breakfast were a big hit. This recipe is being added to my list of transportable, healthy and kid-pleasing snacks!
Gosh, I wanted to love these, but I just couldn’t. I always enjoy finding new “clean” recipes to try, especially baked goods. But, these had no flavor and we’re just so blah. I double checked the recipe to make sure I hadn’t forgotten something, but turns out I did indeed make them right. Super disappointed.
These were super yummy – a big hit with my two kids (4 & 21 months) and I loved them too. To make them school friendly we substituted brown rice cereal for the pecans…but I’ll definitely make the pecan version soon! Thanks for sharing!
Do you provide nutrition info for any recipes? Thanks!
Hi Molly. No, we do not provide nutrition information for our recipes. This helps explain why: http://www.100daysofrealfood.com/2011/04/29/mini-pledge-week-8-stop-eating-when-you-feel-full/ ~Amy
What is the serving size for these? I could see myself over eating them
.
Hi Natalie. This made me smile! While we do not provide nutrition/serving size information, I think a good rule of thumb would be 2(ish) cookies but they are healthy enough that a third won’t hurt. : ) ~Amy
I didn’t have any applesauce so I made them with pumpkin puree from my garden. Still wonderful. Thanks for the great breakfast to go idea
Could you maybe use self rising flour… I have been eating these with a friend and love how you can change the recipe and put what ever you want in them
In my sons words…”Breakfast cookies! There cookies and they are for breakfast…WOW!” Yeah, I’m certainly going to be making these!
My husband has a nut allergy, so I replaced the pecans with pumpkin seeds (and also added raisins)…and they came out great! Just an idea for anyone who doesn’t like or can’t have the pecans. My husband and son LOVE these (and so do I!).
Hi!! Enjoying reading your blogs and learning new stuff daily!! Thank You! I was wondering if everything you cook with is organic or just certain items and if so what items do you suggest to always buy organic? (I do have your list on veggies and fruits to buy organic, was wondering about other items you use to prepare your meals) Trying to learn what items to spend more of my money on that I should be buying organic etc. and items I don’t need to that can help me save money for the items that cost more!lol.. Do you buy your honey and pure maple syrup organic? What brand do you use for coffee and tea if you buy it? Also, do you use cream cheese if so what do you suggest? Thanks in advance!!
Sorry meant to ask this too what applesauce do you use for this recipe? thks!
Hi Katrina. We make our own or use an organic and unsweetened variety. ~Amy
I was determined to make these cookies while my girls were napping today. I realized that I did not have applesauce and pecans. I used 1 whole mashed banana instead of the applesauce and walnuts instead of pecans…they turned out great!
Made these this afternoon and YUMMY!!! Instead of 3/4 c rolled oats, I did 1/2 c rolled + 1/4 c quick oats. Also used Earth Balance instead of butter and no added salt. Used flax egg instead of real egg. I did throw in a generous handful of chocolate chips
Just couldnt resist!
LOVE! Ate two this morning in lieu of my usual protein bar. Felt nicely full until snack time.
Subbed in 1/4 cup coconut oil + 1 TBSP brown sugar since I was out of applesauce and used cashews (on hand) in place of pecans.
[...] Pecan Maple Breakfast Cookies is replaced with Anytime Cookies [...]
THESE ARE AMAZING!!!!! I made them without the nuts so my 18 month old could take them to day care (it is a nut-free school). He and I had them for breakfast every morning this past week and my husband took one as a mid-morning snack for work. These are going to become a staple in our house! AND-they freeze really well! I wasn’t sure how many we would eat so I froze half and then had to defrost the rest. THANK YOU for another excellent real food recipe!