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