These pecan pie breakfast cookies use quinoa for an added boost of protein, are sweetened naturally and are packed with sweet, dessert-like flavors!
Well hellllllo fall! You're here and I couldn't be more thrilled to greet you. I'm not usually happy to see summer go, but this year things were different. I'm ready for a new season. I'm ready for things to cool down. I'm ready to get back into the work groove. I'm ready to start some new projects. And I'm ready to get back into the flow.
Naturally this change in seasons also brings fall baking along with it; pumpkin being the obvious ingredient of course. But when it came time to create this month's breakfast cookie flavor for you, my mind immediately jumped to pecan pie. We already have Pumpkin Pie Quinoa Breakfast Cookies, Carrot Cake Quinoa Breakfast Cookies and an Apple Pie Quinoa Breakfast Bar, so the main fall staples have been done.
Pecan pie on the other hand? Never had that flavor on the blog before!
We're starting these lovely little cookies with our standard base: banana, flax egg (or regular egg), syrup and nut butter. Just like our other flavors, you could use any type of nut butter you'd like, but I opted for my Maple Cinnamon Mixed Nut Butter recipe because it has pecans, cinnamon and maple syrup which I knew would make the flavors in the cookies pop even more.
I also didn't want these cookies to just be pecan pie flavored, they needed to actually have some sort of crunchy pecan topping. Something sweet and decadent with flavors of caramel.
My solution? Chopped up pecans and maple syrup cooked for about a minute on the stove until the syrup caramelizes.
It's crazy good. And when the cookies come out of the oven and cool, the topping gets all crunchy. It's like pecan caramel!
I have to say, these might be the most dessert worthy of all the breakfast cookie flavors I've shared so far. They're still a great way to start your day, but they can certainly be enjoyed as an after dinner sweet treat.
I mean the Chocolate Peanut Butter Breakfast Cookies were pretty darn decadent, but that crunchy pecan topping just takes these over the top.
And you could even bring them to a get together with friends as the dessert!
Your turn…
It's time to vote for next month's cookie flavor! Which would you rather see…
- Mocha Chocolate Chip
- Apple Spiced
Or if you have another option, let me know in the comments below!
xo Alyssa
More Healthy Breakfast Cookie Recipes:
- Apple Pie Quinoa Breakfast Cookies
- Peanut Butter Oat & Quinoa Cookies
- Matcha Quinoa Breakfast Cookies
- Sea Salt + Date Quinoa Breakfast Cookies
- Blueberry Muffin Quinoa Breakfast Cookies
Pecan Pie Quinoa Breakfast Cookies
Ingredients
- 1/2 cup chopped pecans
- 1/4 cup + 2 tablespoons maple syrup divided
- 1 flax egg* or 1 regular egg
- 1/2 cup Maple Cinnamon Mixed Nut Butter or nut butter of choice
- 1 large banana
- 1/2 cup rolled oats
- 1/2 cup quinoa flakes
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with parchment and set aside.
- In a small saucepan, combine the chopped pecans and 2 tablespoons of syrup. Cook over low heat and cook until syrup begins to boil, stirring constantly for about 1 minute. Set aside.
- In a large mixing bowl, beat together the rest of the syrup, the egg, nut butter and banana, until completely smooth. Fold in the dry ingredients.
- Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten the cookies and make a well in the center of each. Spoon 1 - 2 teaspoons of pecan mixture into the wells.
- Bake cookies on center rack for 12 - 13 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.
Notes
Nutrition
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