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Home » Blog » Pecan Maple Breakfast Cookies

Pecan Maple Breakfast Cookies

 Updated: March 24, 2017    Lisa Leake    245 Comments

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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
4.23 from 22 votes

Course: Breakfast, Desserts
Cuisine: American
Keyword: quick and easy breakfast, quick and easy cookies
Dietary Restriction: Vegetarian
Category: Picky Eater

Active Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings (Adjust to suit): 20 cookies
Calories: 71 kcal

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


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

  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.

Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts
Pecan Maple Breakfast Cookies
Amount Per Serving
Calories 71 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 11mg4%
Sodium 70mg3%
Potassium 40mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 45IU1%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Category: Breakfast, Recipes

Previous Post: « The Problem with Refined Sweeteners
Next Post: The Problem with Refined Oils »

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About Lisa Leake

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

Reader Interactions

Comments

  1. Hilary

    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)

      September 5, 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
  2. Deb

    May 29, 2017 at 4:53 pm

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

    Reply
  3. Mirry

    August 20, 2016 at 3:37 pm

    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

      January 8, 2017 at 7:39 pm

      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
  4. Karen

    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

      August 15, 2016 at 4:41 pm

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

      Reply
  5. Lisette

    November 18, 2015 at 1:00 pm

    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.

    Reply
  6. Ciera

    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)

      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
  7. Leah

    September 8, 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

      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
  8. Kelsey

    September 2, 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)

      September 8, 2015 at 11:36 am

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

      Reply
  9. Jessica

    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
  10. Vanessa

    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

      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

        August 22, 2015 at 4:58 am

        Any suggestions?

        Reply
  11. Stacie

    April 7, 2015 at 11:43 pm

    Have you prepared these with a gf flour blend before?

    Reply
    • Amy Taylor (comment moderator)

      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
  12. Shan

    March 31, 2015 at 7:38 pm

    Do you use old fashioned oats or quick oats?

    Reply
    • Amy Taylor (comment moderator)

      April 1, 2015 at 1:53 pm

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

      Reply
      • Shan

        April 1, 2015 at 2:42 pm

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

        Reply
  13. Theresa

    March 25, 2015 at 9:52 am

    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
  14. Joy

    March 12, 2015 at 3:30 pm

    How many calories are these? Per serving?

    Reply
    • Amy Taylor (comment moderator)

      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
  15. Nicole

    March 9, 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)

      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
  16. Ayesha

    February 12, 2015 at 10:42 am

    Do these freeze well?

    Thank you!

    Reply
    • Amy Taylor (comment moderator)

      February 16, 2015 at 11:20 am

      Yes they do. ;)

      Reply

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