Wednesday, February 27, 2013

Pecan Maple Breakfast Cookies

Modified by Allison Whalen (click the title for the original recipe link)

Original Recipe:

  • 1 cup whole-wheat flour
  • ¾ cup rolled oats
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup applesauce
  • 3 tablespoons maple syrup
  • 2 tablespoons butter, softened but not melted
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup chopped pecans
  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.
Here are Allison's modifications:

i added one ripe banana,
increased oats to one cup,
added 1/4 cup of flaxseed,
added about 1/2 cup of raisins,
sprinkled about 2 tbsp of coarse sugar on the top before baking,
and spread into a square pan, baked for 20-25 minutes, then cut out hearts.
you could also use a slightly larger pan - mine came out pretty thick from the 8x8 square pan. you would just need to reduce the cooking time. but any way you cook them they will be great! i hope you enjoy them!

No comments: