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.
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
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.
Print Recipe
Servings: 10 (2 cookies per serving)
Ingredients
- 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)
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.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Pecan Maple Breakfast Cookies
Amount Per Serving
Calories 144
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 22mg7%
Sodium 138mg6%
Potassium 111mg3%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 99IU2%
Vitamin C 0.1mg0%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Used stone ground whole wheat flour along with sprouted oats, substituted coconut oil for the applesauce and butter, and added chinese baking spice. These are more like biscuits than cookies but delicious nonetheless. I probably doubled the cooking time and they didn’t taste doing or like they had too much flour. Next time i will try pressing them flatter and see how they turn out
My husband and I both love these! They’re great for a grab-n-go snack. We bake them with various add-ins, substitutions, and spices: finely chopped apple, coconut, almonds, cardamom, nutmeg, etc. I think readers are disappointed in the recipe because they are expecting “cookies.” Change the name to “Pecan Maple Biscuits” or “Pecan Maple Muffin Tops,” so they will know that the end result is not a sweet cookie.
How do you recommend storing these, and how long would they last stored at room temperature?
Could you freeze them and take out to defrost in the fridge the night before?
Hi there. You can freeze them if you want to store them beyond a week. Yes, and defrosting overnight works great.
I LOVE these! I substituted almond flour and added coconut. Delicious!
I made these for the first time today and all I could smell when I opened the oven was flour and that’s pretty much all you could taste too other than the odd piece of pecan. I followed the recipe exactly, even using the same flour as Lisa says she uses and am surprised at how bland they are based on so many reviews saying they were all gone once they came out of the oven…. did I do something wrong as there are still plenty here left uneaten.
I had the same experience. Did use whole wheat pastry flour since you used the regular. Sorry, they were awful. I hit the stars by accident, would not give this one any.
We love these! I use 1/2 cup sunflower seeds & 1/2 cup dried cranberries instead of pecans to make them nut free. So delicious–thank you for the recipe! :)
That sounds like a perfect substitution for my son. Thanks for the idea!
This recipe makes great granola bars – just double the amounts, press into a 9×13 pan, and bake until they’re however crunchy you want.
Hi. I’m new to this website. I love it so far, but I noticed there isn’t any nutritional information or reccomended serving size for this recipe. Maybe I’m just not seeing it? I know you told your daughters they could have as many as they want, but if I gave myself that rule, then I might eat all 20. So how many cookies makes a complete breakfast? Is there an estimated calorie count? Thanks!!
Hi Ciera. We do not provide nutrition information. This post will help you understand the philosophy behind that decision: https://www.100daysofrealfood.com/terms-of-use/.
I am thinking of adding some cinnamon. Has anyone tried this? If so, any advice on the amount of cinnamon that would be appropriate?
Thanks!
I’d add approximately 1/2 to 1 teaspoon of cinnamon, depending how intense you prefer the flavor to be.
Do you think slivered almonds would be good in this recipe? My daughter doesn’t care for pecans, yet.
Hi Kelsey. I don’t see why that wouldn’t work. ;)
I just prepared this recipe for the first time. I used coconut oil instead of butter and just a little more maple syrup. So delicious. I should have doubled the recipe. Thank you for posting!!!
I’m guessing the cups measurements are where this goes wrong but I have an American cups measurer and these still came out smelling like and tasting like cardboard.
Mine too. Very dry and almost inedible! Recipes in UK don’t use cups. When I try to convert to grams from the web, almost every site has different calculations.
Any suggestions?
Have you prepared these with a gf flour blend before?
Hi Stacie. I’ve had success with most of Lisa’s recipes using a gf blend. These should work well, too.
Do you use old fashioned oats or quick oats?
Hello Shan. Old fashioned though it works with quick oats, too.
Thank you! I’m looking forward to trying these very soon!
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’
How many calories are these? Per serving?
Hi Joy. We do not provide that information. This post explains our philosophy as to why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Is there a way I can get the nutritional facts for this and other recipes?
Thanks.
Hi Nicole. We do not provide that information. This post explains our philosophy as to why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Do these freeze well?
Thank you!
Yes they do. ;)
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 :-(
Hi Mira. We’ve not used steel cut oats for this recipe.
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. :)
Vanilla is confusing me! Your recipes sometimes say vanilla extract and this one just says vanilla. So is that vanilla from a pod? I went to buy vanilla from a health food store and got a bit confused by the different types.
Hi Diane. It is liquid extract. I can’t recall a recipe where Lisa uses the pod other than to make extract.