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- 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup maple syrup - 1/2 cup unsalted butter, melted - 1/4 cup brown sugar - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1 cup chopped pecans - 1/2 cup dried cranberries (or goji berries for a twist) - 1 tablespoon vanilla extract Each ingredient in this recipe plays a key role. The rolled oats give the cookies a hearty feel. Whole wheat flour adds fiber and a nutty flavor. Maple syrup brings sweetness and a rich taste. Unsalted butter makes the cookies moist. Brown sugar gives them a slight caramel flavor. Baking soda and baking powder help the cookies rise. Cinnamon adds warmth, while salt enhances all the flavors. Chopped pecans provide crunch, and dried cranberries add a pop of tartness. If you don’t have an ingredient, you can swap it out. Use all-purpose flour instead of whole wheat flour. Honey or agave syrup can replace maple syrup. Coconut oil is a great substitute for unsalted butter. If you want a nut-free option, skip the pecans or use seeds like sunflower seeds. You can also switch the dried cranberries for raisins or chocolate chips for a sweet twist. First, set your oven to 350°F (175°C). This is the perfect temperature for baking cookies. Next, grab a baking sheet and line it with parchment paper. This helps keep the cookies from sticking. You can also use a silicone mat if you have one. In a large bowl, add melted butter, maple syrup, brown sugar, and vanilla extract. Mix these together until they blend well. This step is key! The mixture should be smooth and creamy. In another bowl, sift together rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, and salt. Mixing these dry ingredients helps spread the flavors evenly. Make sure there are no lumps in the flour. This makes your cookies light and fluffy. Now, slowly add the dry mix to the wet mix. Stir carefully until just combined. Don't overmix; that can make the cookies tough. Next, fold in chopped pecans and dried cranberries. This adds extra crunch and sweetness. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Flatten each ball gently with a spoon or your fingers. This gives them a nice shape. Bake in the oven for 12-15 minutes. The edges should turn golden brown. Once baked, let the cookies cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. For a special touch, arrange them on a decorative plate. Drizzle a little extra maple syrup on top and sprinkle with more chopped pecans. Enjoy with milk or tea! To bake cookies well, start with a good oven. Preheat it to 350°F (175°C). This helps cookies rise and bake evenly. Use parchment paper on your baking sheet. This keeps cookies from sticking and makes clean-up easy. When shaping the cookies, space them about 2 inches apart. This allows room for spreading. Keep an eye on them as they bake. Check for golden edges after 12 minutes. If they are too soft, give them a minute or two more. Remember, cookies continue to cook after you take them out. You can change up this recipe to suit your taste. Want more crunch? Add different nuts like walnuts or almonds. If you love dried fruits, try raisins or apricots instead of cranberries. For extra flavor, throw in some chocolate chips. You can also adjust the sweetness. If you prefer less sugar, cut the brown sugar in half. Feel free to play with spices too. Nutmeg or ginger can add a nice twist. The best part is, you can make these cookies your own! These cookies taste great warm, but they are good at any time. Serve them with a glass of milk or your favorite tea. For a fun touch, drizzle a bit of extra maple syrup on top. You can also sprinkle more chopped pecans for added texture. If you have guests, arrange the cookies on a nice plate. This makes them look fancy and inviting. Enjoy them as a breakfast treat or a tasty snack throughout the day! {{image_2}} You can change up the flavors of your Maple Pecan Breakfast Cookies easily. Try adding different nuts like walnuts or almonds. Dried fruit can also make a great addition. Raisins, apricots, or even chocolate chips can give these cookies a fun twist. You can mix and match to find your favorite combo. If you need a gluten-free version, swap whole wheat flour for almond flour or oat flour. Both options work well in this recipe. Make sure your oats are certified gluten-free, as some brands may have cross-contamination. The cookies will still taste great and have a nice chewy texture. To make these cookies vegan, replace the butter with coconut oil or a vegan butter substitute. Use a flaxseed egg instead of the egg in the recipe. To make a flaxseed egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind your cookies and keep them delicious. To keep your Maple Pecan Breakfast Cookies fresh, store them in an airtight container. This helps maintain their chewy texture and rich flavor. Place a piece of parchment paper between layers if you stack them. It prevents sticking and keeps them nice. You can freeze these cookies for later enjoyment. First, let them cool completely. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze them for up to three months. When you're ready to eat, thaw them at room temperature or warm them in the oven. These cookies last about one week at room temperature. If you store them in the fridge, they can last up to two weeks. Just remember to keep them in an airtight container. This helps to keep them soft and tasty. Enjoy these cookies anytime you want a quick snack! Yes, you can use regular all-purpose flour. This will change the flavor and texture. Whole wheat flour adds more fiber and a nutty taste. If you want a lighter cookie, try all-purpose flour. To make these cookies healthier, try these tips: - Use less brown sugar. - Replace unsalted butter with coconut oil. - Add seeds like chia or flax for extra nutrients. - Use more dried fruits instead of sugar. You can use honey or agave nectar as a substitute. They will give sweetness but change the flavor. If you want a sugar option, use brown sugar. You may need to add a little water to keep the moisture. To make cookies softer, add more butter or reduce baking time. Bake just until edges are golden. For crunchier cookies, bake a bit longer. You can also use more oats or nuts for added crunch. Yes, you can make these cookies ahead of time. Prepare the dough and chill it in the fridge. You can bake them later when you want fresh cookies. They taste great stored in an airtight container for a week. These cookies pair well with: - A cold glass of milk - Hot coffee - Herbal tea - Chai for a spicy kick Each drink complements the sweet and nutty flavors perfectly! This blog post covered everything you need for great Maple Pecan Breakfast Cookies. We talked about the right ingredients, measurements, and perfect substitutions. You learned the important steps from mixing to baking. Tips like customizing your cookies will help you impress others. We also shared variations and storage tips for freshness. Now, you can create delicious cookies that fit your needs. Enjoy baking and sharing these treats!

Maple Pecan Breakfast Cookies

Bake a batch of delicious Maple Pecan Breakfast Cookies that are perfect for a quick and nutritious start to your day! This easy recipe features wholesome ingredients like oats, whole wheat flour, and maple syrup, combined with crunchy pecans and sweet cranberries for a delightful treat. Click to explore the full recipe and elevate your breakfast routine with these scrumptious cookies!
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Ingredients
  

1 cup rolled oats

1 cup whole wheat flour

1/2 cup maple syrup

1/2 cup unsalted butter, melted

1/4 cup brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup chopped pecans

1/2 cup dried cranberries (or goji berries for a twist)

1 tablespoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large bowl, combine the melted butter, maple syrup, brown sugar, and vanilla extract. Mix until well combined.

      In another bowl, sift together the rolled oats, whole wheat flour, baking soda, baking powder, cinnamon, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined.

          Fold in the chopped pecans and dried cranberries until evenly distributed.

            Using a tablespoon or cookie scoop, drop rounded balls of dough on the prepared baking sheet, spaced about 2 inches apart.

              Gently flatten each cookie with the back of a spoon or your fingers to give them a nice shape.

                Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.

                  Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 18 cookies

                      - Presentation Tips: Arrange cookies on a decorative plate and drizzle with a bit of extra maple syrup. Garnish with a sprinkle of chopped pecans on top for added texture. Enjoy with a glass of milk or a lovely cup of tea!