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
 
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.

 

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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. :)

  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?

    Thanks.

  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’

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