Pecan Maple Breakfast Cookies

23 Reviews / 4.3 Average
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.
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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!


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217 thoughts on “Pecan Maple Breakfast Cookies”

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Recipe Rating

  1. New to this forum and confused! You list this recipe as being about 20 cookies at “71 kCals”. That is 7,100 calories! That does not seem possible. Is it 71 CALS per cookie? Thanks for letting me know, for someone who does calorie counting for meals and training.

  2. 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.

  3. 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?

    1. Amy Taylor (comment moderator)

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

  4. 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.

    1. 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.

  5. 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! :)

  6. 5 stars
    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.

  7. 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!!

  8. I am thinking of adding some cinnamon. Has anyone tried this? If so, any advice on the amount of cinnamon that would be appropriate?


  9. 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!!!

  10. 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.

    1. 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.

    1. Amy Taylor (comment moderator)

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

  11. 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’

  12. 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 :-(

  13. 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. :)

    1. Diane Carpenter

      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.

      1. Amy Taylor (comment moderator)

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

  14. In our house we use this recipe as our go to chocolate chip cookie recipe. The texture is a bit more scone like but they’re not too sweet (I’ve even taken out a tablespoon of maple syrup) and the kids love them!

  15. I made these tonight and wow they are good! I replaced the applesauce and butter with 2 mashed bananas, replaced the egg with flaxseed and water, and added some cinnamon. Really yummy! I can’t stop eating them. Next time, I’m making a double batch!

  16. I wonder if I could replace the whole wheat flour for gf oat flour? I can’t have wheat but I really want to try these!

    1. Amy Taylor (comment moderator)

      Hi Krista. You can’t typically replace oat flour for wheat flour 1:1 and I am not sure what the right combo would be. If you experiment, we love when people share their results. ;)

      1. I tried them this weekend. They were delicious. I replaced all of the wheat with homemade oat flour and I added a generous splash of almond milk in there too. They turned out very good!

  17. i asked back in June about adding dried fruit. Well I did it and, oh my gosh! I used dried blueberries and the moisture in the batter plumped them back up and they were so good. It was like little bursts of juicy goodness punctuated with the crunch of the nuts. I used a 50/50 mix of pecans and almonds for fun too. Thank you so much for this recipe. My husband really likes them too!

  18. I have one kid who doesn’t like dried fruit, so I tried this with fresh apple. I used one small Granny Smith – peeled and chopped fine. It might have been just a little too much since they had trouble sticking together. I think they turned out very well though and I will make them again.

    1. We tried with apple too and with chopped apple they didn’t stick together well. But with grated apple they were perfect and sooo good! It added a lot of moisture, which was great.

  19. 5 stars
    I love these! I’m addicted! I found adding a small amount of diced apple gives them a bit more moisture. But really, just drink a bit of milk with them and you’re satisfied for a few hours!

  20. 3 stars
    My husband and I just made these. We were hoping for something a little sweeter. Any recommendations on how to sweeten them up a bit? Add chocolate chips? Add more maple syrup? Any frosting suggestions?

    1. Amy Taylor (comment moderator)

      Hi Justine. You could add chocolate chips or a bit more syrup. However, once you tone down the sweetness of things, you get to a point pretty quickly when you are satisfied with less sugars. :) ~Amy

  21. I made these a couple weeks ago with sunflower seeds because that was what I had on hand. I froze them. I took a couple out of the freezer today and the sunflower seeds are green. Has anyone else had that happen before? I’ve never cooked anything but bread with sunflower seeds. I wonder if it’s ok to eat now.

    1. I found the answer to my questions.
      Now, about that green thing. All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors.

  22. I am not a fan of maple syrup. Does it really make a difference? I know it is not much, but just don’t like the maple too strong.

  23. Just tried these for the first time and they are a hit. I was curious if you had tried adding a dried fruit to them?

    1. Assistant to 100 Days (Amy)

      Hi Jennifer. We’ve not tried. I know that a 1:1 swap is unlikely to work. If you experiment, please share your results. ~Amy

  24. 5 stars
    Made these today and the entire family loved them! (picky spouse, and 2 and 4 year old boys) Will definitely be making them again and doing a double batch next time!!

  25. 5 stars
    I just made a modified version of these and they are scrumptious! I omitted pecans and replaced them with walnuts and raisins. I also added about a teaspoon of cinnamon to compliment these and wow! They are delicious! Thank you! My kids (and husband) will love these tomorrow!

  26. 5 stars
    These are amazing! So filling, easy to make, and something really tasty for breakfast! They seem to get better each day – Lisa, thanks for such a wonderful recipe!!! This website, and your journey, is changing the way I eat and feed my family – thank you!