"Gooey, soft oatmeal pecan cookies, dotted with semi-sweet chocolate chunks to make a "well balanced" breakfast."
Brown sugar chocolate chunk breakfast cookies
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 5mins
Cook time: 18mins
Recipe Card
ingredients
- 2 cups old fashioned rolled oats
- 2 cups toasted and chopped pecan pieces
- 1 cup semi-sweet chocolate chunks
- 2/3 cup gluten free 1:1 flour
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup cashew butter (or nut butter of choice)
- 1 cup unsweetened apple sauce
- 1 cup packed brown sugar
- 1 teaspoon vanilla
Method
Step 1
Preheat oven to 350. Place pecan pieces on a baking sheet and bake for 5-7 minutes until toasted. Dust with salt, and set aside to cool.
Step 2
In a bowl, combine oats, flour, chocolate chips, toasted and cooled pecans, cinnamon, salt, and baking soda. Mix until well combined.
Step 3
In a separate bowl, whisk eggs together.
Step 4
Add apple sauce, cashew (or other) butter, brown sugar, and vanilla. Whisk until well combined.
Step 5
Combine wet and dry ingredients, and mix until just combined/no flour remains dry.
Step 6
Scoop in 1/4 cup fulls onto parchment lined baking sheets. Bake for 18-20 minutes, until edges are browned and center is still a little shimmery.
Step 7
Sprinkle with flaky salt. Allow to cool for 10 minutes on baking sheet, and then transfer to wire rack to cool completely.
Step 8
Keep in airtight contained for a up to a week.
Step 9
Option: replace the chocolate chips with berries if you crave a little healthier breakfast.