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!
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.
Brigit says
These are so yummy! Thanks for sharing the recipe. Just whipped up our 2nd batch to take for an energy snack before a race =)
Laura Mcilvaine says
I've made these a few times now, my two year old son and not so healthy eating husband love them. This time I snuck in a half cup of grated carrot- didn't change the taste at all and added some veggie!
Brandy says
I thought these were great! One out of my 3 kiddos like them. I think the other 2 were thinking "cookie" (I am trying to transition out of so much processed SUGAR!) and didn't go for it. I am making them again though! I hope by continuing to offer them, the other 2 kids will be more responsive...especially when they are what's in the cookie jar! :)
100 Days of Real Food says
Yes, it can take a while for palettes to adjust from all that overly sweet/salty/oily processed stuff!
Kelly says
Sad to say, neither of my three boys liked these. :( Going to try the Banana Pancakes next...
Terri says
Thank you for these! We're traveling next week and being a frugal & healthy gal, I prefer to bring breakfasts & snacks rather than buy. Was looking at these as a breakfast option for my 4 yr old. My trial run was a success, so I've got another batch in the oven right now! But is it terrible is it that I added 1/4 cup chocolate chips?!
100 Days of Real Food says
So glad to hear the recipe was a hit. And it would certainly be better for you w/o chocolate, but either way it beats a pop tart :)
Kelly says
Can these be made ahead and stored somehow??
100 Days of Real Food says
Yes, they can be frozen and eaten frozen or thawed.
Cristina says
These were an awesome dessert this evening! Warm out of the oven with a drop of honey! My husband ate them up!
Thank you for all you do!
Lori says
I just took a batch of these out of the oven to have on hand for a quick grab and go breakfast before school. I made them just as written but after tasting them they were a bit bland. I looked over the recipe again and realized I used unsweetened applesauce and your recipe just says 'applesauce. Could this be the problem? If so, do you have any suggestion on a glaze or something I can use to sweeten them up a bit. I know my boys won't like them as they are and I really try hard to give them a healthy start in the morning before school.
100 Days of Real Food says
The applesauce is supposed to be unsweetened so that part is correct. It can take time for palettes to adjust when you are used to the overly sweetened factory made foods. In the meantime you could try adding more sweetener to the recipe.
Karen says
If they are getting used to less sweet things, I would suggest to NOT call them cookies. If they hear you say cookie, they will expect something sweet. I just told my kids they were bread bites and they lapped them up! We are starting on trying to go no processed, but my kids are used to whole wheat, so I decided to follow the recipe amounts for sweetener, but I sprinkled a little cinnamon sugar over the top after they were on the cookie sheet. Then I rolled them around in the sugar that was left on the sheet after they came out of the oven, meaning I didn't add more again. Sure, it's not as good as doing without the sugar, but it's better than a half cup to begin with, and my goal is just for them to eat it! We can gradually reduce the extras as their palates adjust.
Alison says
Mornings are a zoo around here! I see these tasty morsels helping to tame the wild animals. Kids love them!
Crystal says
These are delicious! Great replacement for breakfast bars & snacks. I think I will add cranberries or raisins next time to mix it up.
Heather says
I was wondering if it was unsweetened applesauce and if the butter was unsalted or if it even matters?
100 Days of Real Food says
Yes, definitely unsweetened applesauce and unsalted butter...and it matters a lot! :)
Angel Brondel says
I just made these using a local wildflower honey instead of maple syrup. I also used chopped almonds because I had them on hand. Mine seem to be a bit smaller than yours (I used the larger end of a melon baller to scoop) so I got 40 cookies out of the batch. My kids LOVE them including my picky, picky, picky eater!
Hope says
Wow! I made these tonight (honey instead of syrup and pumpkin seeds instead of nuts) so I'd have them for the morning, and they are SO good! I'm going to have to put them away so they're not all gone before tomorrow!
Leigh Havelick says
I made these this morning! My boys loved them. And I couldn't stop at just one... Thanks for the recipe.
Kristen Gillenwater says
I didn't have any maple syrup so used golden syrup. Didn't have any applesauce so I used Stonyfield organic banilla yogurt. Both substitutions must have worked because they were great. My kids have gobbled down the first batch & are waiting for more to come out of the oven!!
Michelle says
Thank you for this recipe! :) I had all the ingredients on-hand, so I made some this morning. They're pretty tasty! I like that they're not too sweet or "desserty". I will gladly serve these to my 3 kids any time!
Lolly says
My youngest is allergic to gluten, dairy, and eggs (among other things ), but I was able to subsitue everything, including 1/2 a banana for the egg, and these are fantastic!! Both kids love them, even my nonallergic child. Thank you gor such a delicious, quick and "real" recipe! Yum!
sarah says
could you use honey in place of the maple syrup? I'm one of those families "whole foods on a budget" and am not going to be springing for maple syrup anytime soon :)
100 Days of Real Food says
I definitely think that would work...let me know how it turns out!
Eating Poorganically says
Sarah, honey works great in these. Also, grade B maple syrup, which is cheaper and usually comes in larger bottles has a richer flavor than grade A, so sometimes you can get away with less. Thanks Lisa, for this recipe. I was JUST searching for "breakfast bar" type recipes for real food on the go. :)
Shalene says
I make these regularly, and my family loves them! It also gives hubby something easy and quick to grab for breakfast, as he heads out the door. He would usually go without, until I started keeping these on hand. At first, we had to get used to something not quite as sweet as we were used to (when we thought "cookie" before, we thought sugar induced coma" sweet... LOL!) The kids also feel like they aren't kept from having goodies when we have these.
Joy says
I made these today and they are great. Half the batch I baked with dried cranberries.
Molly says
We made this yesterday but didn't have any maple syrup on hand, so I subbed in honey in equal amount. Still delicious! So much so...I'm going to make a second batch today to share with friends!
Michelle says
These are great! I didn't have applesauce, but I did have a packet of Sprout oatmeal cinnamon applesauce baby food, so I went with it. :) My older kids are munching on these happily as I type.
Lee Anne says
I too let my little guy indulge, and he ate 4!!! Thanks for the yummy recipes!
sarah @ a drop of golden sun says
Wow, these look delicious! We've turned over a much healthier leaf in our house, due to some serious cholesterol concerns. I just made my first batch of homemade granola a few weeks ago, which was fabulous. Now, I think I need to try these breakfast cookies this week! YUM!
Joanna says
Thank you! We had the cookies this morning substituting banana for the apple sauce and pumpkin seeds for the pecans... they were great! Keep doing what you are doing. Love from British Columbia, Canada
Carmen says
To make them vegan/dairy-free/egg-free, you can replace the egg with about 1/4 cup of extra applesauce or mashed banana (or the pumpkin puree) and the butter with coconut oil. Still delicious, but now cholesterol- and lactose-free. :)
marla says
Hey there! I make healthy breakfast cookies over here too. We love them for convenience and flavor as well. Great recipe!
Robin says
Yes, I like the idea of substituting canned pumpkin puree for the applesauce and pumpkin seeds for the pecans!!
Jan says
Nutritional info would be nice...?
100 Days of Real Food says
I highly doubt I will ever post nutritional info because one of Michael Pollan's philosophies is to not worry about individual nutrients, but instead to eat a variety of whole foods and everything else will fall into place. You should check out his book In Defense of Food.
Andrea says
I know I am replying to an older post...but I think it is great that you said "I highly doubt I will ever post nutritional info because one of Michael Pollan’s philosophies is to not worry about individual nutrients, but instead to eat a variety of whole foods and everything else will fall into place." I agree 100%. My family and I have been eating this way for over 3 years now. Eating local foods that are unprocessed is the way to go! Thanks for all of your delicious recipes! xo
Melissa says
Yum! In the fall, I bet canned pumpkin would be a great substitution for applesauce- and pump up the nutritional value even more. I've also made a similar cookie (from Clean Food...a great whole foods cookbook) with dark chocolate chunks when I need just a little of that chocolate flavor. Know that probably won't work on your current pledge- but someday! Love your theme and the example you set. Those are going to be some healthy, thriving kids!
Celia says
Made these today and they were great. I liked them because they were not overly sweet. Will definitely put this recipe in my "keeper" file. Keep up the good work!
goingoffthegrocerygrid says
These look yummy! I just started on a quest of real food and trying to make it as local as possible as well! I know I can get the eggs, maple syrup and applesauce local. I'm going to have to try these!
Heidi @ Food Doodles says
Yummy :) I'm going to have to try these out on my taste testers soon! :D
Stacie says
We made these this morning - they were a hit here! Thank you!!!
The Table of Promise says
Really great!! I will have to try these!
Tiff @ Love Sweat and Beers says
Ooo! I have all of these ingredients at home now- except the pecans- so these might be in my near future! Weekend treat, perhaps???
Kasseopeia says
Wow, these sound great as I only eat cooked bananas. Can I use anything else in place of applesauce? That's not a common ingredient here in the islands :)
Lauren says
Try using ripe mashed bananas, they should work the same.
100 Days of Real Food says
You could also increase the butter a little instead of applesauce.
Babs says
Forgive my ignorance because I dont cook with pumpkin seeds but can you buy them in the nut section. Also are they baked whole or do you have to grind them up before adding them. We have nut allergies so we can't use the pecans :)
Thanks!!! Can't wait to try it!
Amy @ A Little Nosh says
I've seen them in the nuts section at stores like Wegmans and Whole Foods.
100 Days of Real Food says
I usually find pumpkin seeds near nuts or other seeds (like sunflower) or in bulk bins at Earth Fare. They are green (and raw) and out of their shells. So you just throw in the raw, shelled seeds w/o doing anything to prep them. Those would be a great alternative if you can't have nuts!
stacey says
these sound great! i'm glad they're sweetened with maple syrup... these types of recipes are hard to find. thanks! :)
Sarah says
Is the maple syrup for the sugar or the maple flavor? my dad is diabetic and these sound great.
Bonnie says
try agave nectar. Doesn't raise blood sugar.