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
- 1 cup whole-wheat flour
- ¾ cup oats rolled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup applesauce
- 3 tablespoons pure maple syrup
- 2 tablespoons butter softened but not melted
- 1 egg
- ½ teaspoon pure vanilla extract
- ½ cup pecans chopped
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.
We recommend organic ingredients when feasible.