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. 3 stars
    These were simple (which is great) but it needs some fine tuning. It was begging for moisture and seasoning. Next time, I will add a bit of milk (they were so dry) and a pinch of cinnamon to add to the breakfast. Unfortunately my three-year-old wouldn’t eat it, so hopefully re-doing it will make her a fan. I am always desperate for quick, healthy breakfasts.

  2. Hi! About soacking the wheat flour and oats. How much liquid should I use? From what I can find, I’m supposed to use half the liquid from what the recipe calls for. But there’s not much liquid so I just don’t know where to start. Any help would be appreciated.

    1. Assistant to 100 Days (Amy)

      Hi Mandy. Were you posting this question to another reader? We do not have instructions in this recipe (or any other) for soaking the grains. ~Amy

      1. I just am learning about soaking grains so I thought I’d try with this recipe. Just wasn’t sure of where to go for help with amounts.

      2. Assistant to 100 Days (Amy)

        Hi again. Sorry I spelled Mandi with a y before! :( I asked because we’ve had readers discussing it in certain threads and I thought you might have been trying to respond to one of those comments. Lisa has not practiced soaking grains, so it is not something we have much information about. There is plenty “out there” though if you Google it. Good luck. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Terri. Let them cool completely and keep them in an airtight container. They freeze very well for longer term storage. ~Amy

  3. 5 stars
    Thank you so much this is my new go to camping food it keeps great on our trips and my 3 year old loves them! I’m making them now for our thanksgiving trip to Yosemite. Thank you

  4. Made these for an after school snack yesterday. My kids finished them off this morning before school. They go to a school that understands how sugar effects behavior, attention, thinking and performance, thus the school has a no sugar policy from 8-3. Since they have no sugar from 8-3. I do have to confess to throwing in a handful of chocolate chips. Everything in moderation! We changed our diet last January and my four kids finally do consider this a cookie and are begging for me to make more. I’m going to make a bunch of these and freeze them to take with us to disney in a couple of weeks. Thanks for providing recipes like this!

  5. Thanks for another delicious recipe! This is now my family’s go-to cookie recipe when we feel like baking something sweet. Just love your blog!!

    1. Assistant to 100 Days (Amy)

      Hi Tera. I know that some gluten free folks swear by brown rice flakes but I have not tried them. ~Amy

  6. 5 stars
    These were a huge hit! I love how flexible the recipe is. We used pumpkin in place of the applesauce. We substituted palm shortening for the butter and used sunflower seeds instead of nuts. We did throw in chocolate chips. Yum!

  7. I made this recipie for breakfast this morning with no changes to recipe. Both my 12 year old son and I really liked the breakfast cookies. I believe he described the taste and consistency right when he called them “Muffin Tops”.

  8. 5 stars
    I made these this morning and loved them. I did not have any applesauce so I used apricot All-Fruit jelly instead. It was delicious. I may eat the whole batch. Next time, I want to add raisins.

  9. 4 stars
    I made this but with a variation. Prepared just as stated, but instead of making them into cookies, I spread the dough onto a square pyrex pan and spread organic strawberry jam on half of the dough. I cooked it as directed…maybe 10 minutes. And then when it was cool, I cut the square in half and placed the non-jam side on top of the jam side. Then I cut them into bars. My 3 boys love the store bought Nutri Grain bars, and it’s one of the only processed foods we still purchase, so I was searching for an alternative. Just thought I would share!

  10. THESE ARE AMAZING!!!!! I made them without the nuts so my 18 month old could take them to day care (it is a nut-free school). He and I had them for breakfast every morning this past week and my husband took one as a mid-morning snack for work. These are going to become a staple in our house! AND-they freeze really well! I wasn’t sure how many we would eat so I froze half and then had to defrost the rest. THANK YOU for another excellent real food recipe!

  11. 5 stars
    LOVE! Ate two this morning in lieu of my usual protein bar. Felt nicely full until snack time.

    Subbed in 1/4 cup coconut oil + 1 TBSP brown sugar since I was out of applesauce and used cashews (on hand) in place of pecans.

  12. 4 stars
    Made these this afternoon and YUMMY!!! Instead of 3/4 c rolled oats, I did 1/2 c rolled + 1/4 c quick oats. Also used Earth Balance instead of butter and no added salt. Used flax egg instead of real egg. I did throw in a generous handful of chocolate chips :) Just couldnt resist!

  13. I was determined to make these cookies while my girls were napping today. I realized that I did not have applesauce and pecans. I used 1 whole mashed banana instead of the applesauce and walnuts instead of pecans…they turned out great!

  14. Hi!! Enjoying reading your blogs and learning new stuff daily!! Thank You! I was wondering if everything you cook with is organic or just certain items and if so what items do you suggest to always buy organic? (I do have your list on veggies and fruits to buy organic, was wondering about other items you use to prepare your meals) Trying to learn what items to spend more of my money on that I should be buying organic etc. and items I don’t need to that can help me save money for the items that cost more!lol.. Do you buy your honey and pure maple syrup organic? What brand do you use for coffee and tea if you buy it? Also, do you use cream cheese if so what do you suggest? Thanks in advance!!

  15. My husband has a nut allergy, so I replaced the pecans with pumpkin seeds (and also added raisins)…and they came out great! Just an idea for anyone who doesn’t like or can’t have the pecans. My husband and son LOVE these (and so do I!).

  16. In my sons words…”Breakfast cookies! There cookies and they are for breakfast…WOW!” Yeah, I’m certainly going to be making these!

  17. Could you maybe use self rising flour… I have been eating these with a friend and love how you can change the recipe and put what ever you want in them

  18. I didn’t have any applesauce so I made them with pumpkin puree from my garden. Still wonderful. Thanks for the great breakfast to go idea

    1. Assistant to 100 Days (Amy)

      Hi Natalie. This made me smile! While we do not provide nutrition/serving size information, I think a good rule of thumb would be 2(ish) cookies but they are healthy enough that a third won’t hurt. : ) ~Amy

  19. These were super yummy – a big hit with my two kids (4 & 21 months) and I loved them too. To make them school friendly we substituted brown rice cereal for the pecans…but I’ll definitely make the pecan version soon! Thanks for sharing! :)

  20. 1 star
    Gosh, I wanted to love these, but I just couldn’t. I always enjoy finding new “clean” recipes to try, especially baked goods. But, these had no flavor and we’re just so blah. I double checked the recipe to make sure I hadn’t forgotten something, but turns out I did indeed make them right. Super disappointed.

  21. 5 stars
    The adults didn’t care for these, but my two boys sure loved them! Cookies for breakfast were a big hit. This recipe is being added to my list of transportable, healthy and kid-pleasing snacks!

  22. Made these this morning with the kids! Our schedule is such that mornings are the best time to bake, they were so excited when I let them have one before lunch! Tasty too.

      1. do you freeze the “dough” or after you bake them? Going on a trip and would like to take these. thanks

  23. 5 stars
    Made these tonight and they are wonderful!! Husband and 21 month old loved them. Followed the recipe exactly and cooked for 8 minutes. They remind me of a cross between an oatmeal cookie and a drop biscuit. Sounds weird but it totally works. Will definitely be making these again (in a double batch!)

  24. These sound great and I can’t wait to make them. In fact I’d like to get my family eating healthy. I understand about not giving nutritional information but how come you don’t mention serving sizes either? Would be a big help to know how much the recipes will make.

  25. I want ti make these but used up all of my pecans btwn pies for Christmas and your banana bread:) think I could use sunflower seeds? I have a bunch…or peanuts? Have. Lot of those too.

  26. As I am allergic to peanuts (and don’t consume other types of nuts since they are usually produced in the same facility)I tried dried cranberries instead of the pecans. Although I realize it adds some natural sugar, my 3 year old (and very picky non-healthy husband) loved them! My son even asked for a “cookie” after he ate his banana this morning. I am new to the site, but loving what I am reading. Thanks so much!

    Question- what are other types of foods I could substitute instead of nuts to keep the same consistency? I have seen that so many of these recipes call for nuts.

    1. Assistant to 100 Days (Jill)

      Hi Jessica. Glad you enjoyed the cookies. I would probably use seeds or just omit them all together. Jill

  27. Thanks for this recipe. My incredibly picky son (6) and less picky daughter (2) both liked these. I made a slight modification for the nuts. My son doesn’t like anything crunchy or chunky in his food, and I didn’t have pecans, so I threw some almonds in the food processor until they were finely ground, added a tad bit more applesauce, and success! Maple-almond “smooth” breakfast cookies :). I also made a “glaze” for a few of them (coconut oil, honey, and vanilla). Yummy, yummy!

    I really enjoy your site. Thanks for all the work that goes into what you do.

  28. Hi! We are new to your site and about 2 months into our own “real food” challenge. I have really enjoyed reading up on your recipes, ideas, and suggestions. It’s been very helpful in our endeavor to eat real! I made these cookies last night and boy were they a hit! We didn’t have any pecans, so just omitted them this time, but have them on the shopping list for next month! I have a mini cupcake pan I used instead of a cookie sheet and the kids were so excited to eat “muffin cookies” for breakfast! Thanks for the great recipes! Can’t wait to try more!!

  29. Made these for the first time today. We were out of apple sauce, so substituted half a banana and added just enough water to get the right dough. They turned out great! Second batch in the oven now.

  30. Hey

    These were great right out of the oven, but I had one later in the day and it was a bit dried out. I could see how that would happen due to the nuts and whole wheat flour. Nonetheless, I did like the cookies and my son seemed to like them but…any suggestions on making them a bit more moist? More applesauce?

    1. Assistant to 100 Days (Jill)

      You could possibly try a little more applesauce. Maybe even another egg. I also store mine in an airtight container. Jill

    1. Assistant to 100 Days (Jill)

      Hi Diana. I use Country Choice organic rolled oats. I also use the Trader Joe’s gluten free rolled oats for my husband who follows a gluten free diet. Jill

      1. Hi, Jill. Can you tell me what flour would be best to use for a gluten free version of this cookie? Thanks!

      2. Assistant to 100 Days (Jill)

        Hi Stephanie. I don’t know that it’s as easy as making a 1:1 swap. I try and use almond flour when possible, but, it’s not as easy as swapping it out as the consistency is very different. Sorry I can’t be of further help. Jill

      3. Hi, Jill!

        I used Teff flour and it worked great!!! My son is very picky and on a restricted diet and he likes them!


  31. I made these Saturday Morning. Hubs said they were just “ok”. I liked them hot…not so fond of them cool…so I put them in the microwave this morning. DD 8 she ate one as a snack and said it was good…she’s a sugary breaikfast foods eater…And i gave her 2 of these for breakfast on the way to church and she ate them all and left no crumbs. YAH! Think I’ll try them next time with White wheat flour and I like the idea of some dried fruit.

  32. Delish! In efforts to make these even healthier, I swapped out the two Tbs of butter for 6 Tbs of organic flax and 1Tbs of water. Awesome. Love them with cinnamon. Thanks!

    1. YEAH!! Thank you thank you! We try not to make much with butter so I thought I’d take a shot and look through the comments to see if anyone substituted for it. Wasn’t sure what would work. So, THANK YOU for you post! I’m excited that getting a substitute for just that one ingredient placed this recipe into our arsenal of foods that we can eat :)

  33. Fantastic! My kids LOVED them and so did I! I will be making these often! Please share any other non-traditional breakfast recipes you have or ways to pack even more nutrition into these. Thanks!

  34. These were really tasty! I didn’t have maple syrup this morning so I had to use honey. I think they need the maple flavor to make them a little more interesting. The honey didn’t add much flavor. I used walnuts and would probably add dried fruit next time.

    I was wondering what brand of maple syrup you like to buy?

    Thanks! Love your blog!

  35. I made these for my family today (as written, maybe less salt as i rarely measure salt and end up going on the light side) and they are such a hit, I may not have any leftovers for my husband to try. I love that the recipe is great as is, but is also basic enough that it gives me a lot of room to be creative! I can see myself making these on a regular basis. thanks!

  36. Just made these for after school treats. I was sure to not call them cookies, as we are used to more sugary treats. I called them bread bites and the kids loved them. I am so excited to have been told about this website and I am trying to incorporate better eating in our family’s life. Thanks so much!

  37. I substituted the maple syrup with agave nectar and added raisins to the recipe. They were awesome! Can’t stop eating them!

  38. We’re on our third week of ‘real food.’ I made these last week and my 3 year old, who was addicted to Nutragrain breakfast bars *hangs head in shame*, loves them and gladly accepts them as a replacement. Making another batch right now.
    My daughter is highly allergic to eggs and all nuts, so we use EnerG egg replacer and pumpkin seeds and they still come out wonderfully! Thanks so much!

  39. Have you tried adding organic peanut butter to the recipe? I imagine that would be very yummy but am wondering how the rest of the recipe would change? Would you need to increase the flour or omit the applesauce or vanilla? Any suggestions would be greatly appreciated!

  40. I just took these out of the oven. They’re nice, although I’m surprised to not be able to taste the maple at all! I’m going to try again because I think our family will love them, with just a bit more maple for flavor. Thanks for a yummy and healthy recipe!

  41. When your recipes list butter as an ingredient, is that real butter, or margarine? I’ve just found your site, but I’m learning so much already!

    1. 100 Days of Real Food

      Definitely butter (the “real” thing)…margarine is an imitation so I do not recommend it at all!!

  42. I added a few more pecans to boost the flavor — my college daughters love these for a quick breakfast — and I love them when I crave cookies! I’ve added chocolate chips (to try to appeal to my husband, no luck yet), raisins, and dried cranberries — all good.

  43. I just started trying to make these changes in my diet this week, so my taste buds aren’t totally convinced of the change. These were sort of bland to me, but they satisfy me for breakfast with a banana and cup of apple juice. I think they’d be better with some more honey or maple syrup and some cinnamon.

  44. 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!

  45. 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! :)

    1. 100 Days of Real Food

      Yes, it can take a while for palettes to adjust from all that overly sweet/salty/oily processed stuff!

  46. 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?!

    1. 100 Days of Real Food

      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 :)

  47. 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!

  48. 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.

    1. 100 Days of Real Food

      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.

    2. 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.

  49. These are delicious! Great replacement for breakfast bars & snacks. I think I will add cranberries or raisins next time to mix it up.

  50. 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!

  51. 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!

  52. I made these this morning! My boys loved them. And I couldn’t stop at just one… Thanks for the recipe.

  53. Kristen Gillenwater

    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!!

  54. 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!

  55. 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!

  56. 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 :)

    1. 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. :)

  57. 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.

  58. 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!

  59. 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.

  60. 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!

  61. 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

  62. 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. :)

  63. Yes, I like the idea of substituting canned pumpkin puree for the applesauce and pumpkin seeds for the pecans!!

    1. 100 Days of Real Food

      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.

      1. 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

  64. 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!

  65. 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!

  66. 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!

  67. Tiff @ Love Sweat and Beers

    Ooo! I have all of these ingredients at home now- except the pecans- so these might be in my near future! Weekend treat, perhaps???

  68. 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 :)

  69. 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!

    1. 100 Days of Real Food

      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!