Chunky Chocolate Chip Pecan Breakfast Cookies

Submitted by:

American Pecan Council | Holley Grainger, MS, RD

Who says you can’t have cookies for breakfast? These naturally sweet breakfast cookies with pecans, bananas, honey and oats make for a grab-and-go snack kids will love, and parents can feel good about serving.

Ingredients

  • 1/2 cup raw pecan pieces
  • 3/4 cups very ripe mashed banana about 2 medium
  • 1 3/4 cups old-fashioned rolled oats
  • 1/4 cup semi sweet or dark chocolate chips
  • 3 tablespoons honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Instructions

  1. Combine all ingredients in a large bowl until thoroughly mixed. (Note that the mixture will appear slightly crumbly.)
  2. Evenly scoop cookie dough onto a parchment paper lined baking sheet using hands to shape if necessary. Press down with the bottom of a glass to flatten, if desired.
  3. Bake at 350 degrees F. for 12 to 14 minutes or until cookies are golden brown. Remove from the oven and allow to cook on the baking sheet for 5 minutes.
  4. Transfer to a wire rack to cool completely.

Recipe notes:

  1. Freezer instructions: Once cookies have cooled completely, store them in the freezer in an airtight container for up to 3 months.
  2. Reheating instructions: Wrap cookie in a paper towel and reheat in the microwave for 15 seconds. Repeat by 10 second intervals if not warm all the way through.
  3. For a cakier cookie: Add one egg to the mixture for a cookie that has a more cake-like texture.

Nutrition facts

Calories

90

Fat

4g

Sat Fat

1g

Sodium

0mg

Carbs

14g

Fiber

2g

Protein

2g

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