100 Days of Real Food

menu icon
go to homepage
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
subscribe
search icon
Homepage link
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
×
Home » Recipes

Pecan Maple Breakfast Cookies


Want to Save this Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

Save Recipe

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.
24 Reviews / 4.3 Average
Prep Time: 10 minutes mins
Cook Time: 8 minutes mins
Total Time: 18 minutes mins
Course: Breakfast, Treats
Cuisine: American
Method: Baked Goods
Diet: Picky Eaters, Vegetarian
Print Recipe
Servings: 10 (2 cookies per serving)
Save Recipe Saved!

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.
Want weekly REAL FOOD meal plans made for you?→ Check It Out

More Recipes

  • Sausage stir fry.
    Sausage Stir Fry
  • Sausage broccoli pasta.
    Sausage Broccoli Pasta
  • Chicken sausage pasta.
    Chicken Sausage Pasta
  • Steak with veggies.
    Steak with Veggies
13.4K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Greg says

    September 19, 2023 at 11:36 am

    5 stars
    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

    Reply
  2. Lisa says

    January 21, 2020 at 8:51 am

    5 stars
    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.

    Reply
  3. Hilary says

    August 29, 2017 at 7:00 am

    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?

    Reply
    • Amy Taylor (comment moderator) says

      September 05, 2017 at 12:08 pm

      Hi there. You can freeze them if you want to store them beyond a week. Yes, and defrosting overnight works great.

      Reply
  4. Deb says

    May 29, 2017 at 4:53 pm

    5 stars
    I LOVE these! I substituted almond flour and added coconut. Delicious!

    Reply
  5. Mirry says

    August 20, 2016 at 3:37 pm

    1 star
    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.

    Reply
    • Debra Norman says

      January 08, 2017 at 7:39 pm

      3 stars
      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.

      Reply
  6. Karen says

    January 23, 2016 at 10:23 am

    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! :)

    Reply
    • Kellie says

      August 15, 2016 at 4:41 pm

      That sounds like a perfect substitution for my son. Thanks for the idea!

      Reply
  7. Lisette says

    November 18, 2015 at 1:00 pm

    5 stars
    This recipe makes great granola bars - just double the amounts, press into a 9x13 pan, and bake until they're however crunchy you want.

    Reply
  8. Ciera says

    September 29, 2015 at 4:49 pm

    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!!

    Reply
    • Amy Taylor (comment moderator) says

      October 13, 2015 at 2:09 pm

      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/.

      Reply
  9. Leah says

    September 08, 2015 at 2:55 pm

    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!

    Reply
    • Valerie says

      September 10, 2015 at 11:52 am

      I'd add approximately 1/2 to 1 teaspoon of cinnamon, depending how intense you prefer the flavor to be.

      Reply
  10. Kelsey says

    September 02, 2015 at 1:39 pm

    Do you think slivered almonds would be good in this recipe? My daughter doesn't care for pecans, yet.

    Reply
    • Amy Taylor (comment moderator) says

      September 08, 2015 at 11:36 am

      Hi Kelsey. I don't see why that wouldn't work. ;)

      Reply
  11. Jessica says

    July 28, 2015 at 6:07 pm

    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!!!

    Reply
  12. Vanessa says

    June 18, 2015 at 1:23 pm

    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.

    Reply
    • Diane Carpenter says

      August 16, 2015 at 6:50 am

      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.

      Reply
      • Diane Carpenter says

        August 22, 2015 at 4:58 am

        Any suggestions?

  13. Stacie says

    April 07, 2015 at 11:43 pm

    Have you prepared these with a gf flour blend before?

    Reply
    • Amy Taylor (comment moderator) says

      April 13, 2015 at 9:19 am

      Hi Stacie. I've had success with most of Lisa's recipes using a gf blend. These should work well, too.

      Reply
  14. Shan says

    March 31, 2015 at 7:38 pm

    Do you use old fashioned oats or quick oats?

    Reply
    • Amy Taylor (comment moderator) says

      April 01, 2015 at 1:53 pm

      Hello Shan. Old fashioned though it works with quick oats, too.

      Reply
      • Shan says

        April 01, 2015 at 2:42 pm

        Thank you! I'm looking forward to trying these very soon!

  15. Theresa says

    March 25, 2015 at 9:52 am

    4 stars
    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'

    Reply
  16. Joy says

    March 12, 2015 at 3:30 pm

    How many calories are these? Per serving?

    Reply
    • Amy Taylor (comment moderator) says

      March 16, 2015 at 1:37 pm

      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/.

      Reply
  17. Nicole says

    March 09, 2015 at 11:18 pm

    Is there a way I can get the nutritional facts for this and other recipes?

    Thanks.

    Reply
    • Amy Taylor (comment moderator) says

      March 10, 2015 at 1:12 pm

      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/.

      Reply
  18. Ayesha says

    February 12, 2015 at 10:42 am

    Do these freeze well?

    Thank you!

    Reply
    • Amy Taylor (comment moderator) says

      February 16, 2015 at 11:20 am

      Yes they do. ;)

      Reply
  19. Mira Bai says

    January 11, 2015 at 12:50 pm

    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 :-(

    Reply
    • Amy Taylor (comment moderator) says

      January 12, 2015 at 5:13 pm

      Hi Mira. We've not used steel cut oats for this recipe.

      Reply
  20. Alice says

    January 04, 2015 at 11:11 pm

    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. :)

    Reply
    • Diane Carpenter says

      August 01, 2015 at 6:00 am

      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.

      Reply
      • Amy Taylor (comment moderator) says

        August 04, 2015 at 12:27 pm

        Hi Diane. It is liquid extract. I can't recall a recipe where Lisa uses the pod other than to make extract.

« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!


Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

Learn More

Popular

  • Sausage and potatoes.
    Sausage and Potatoes
  • Spaghetti squash with meat sauce.
    Spaghetti Squash with Meat Sauce
  • Spaghetti squash boats.
    Spaghetti Squash Boats
  • How to cook spaghetti squash.
    How to Cook Spaghetti Squash

Seasonal

  • Air fryer popcorn chicken.
    Air Fryer Popcorn Chicken
  • Healthy blueberry pancakes.
    Healthy Blueberry Pancakes
  • BBQ chicken.
    Easy BBQ Chicken Thighs
  • Chicken cacciatore.
    Chicken Cacciatore

Footer

↑ back to top

Browse

  • Cookbooks
  • Meal Plans
  • Recipes
  • Favorite Products
  • Free Downloads

Newsletter

  • Sign Up! for emails and updates

Blog

  • About
  • Comment Policy
  • Terms of Use
  • Privacy Policy
  • Partner With Us
  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 100 Days of Real Food