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.
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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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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/.