Harvest Breakfast Cookies

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 8

Nutritional Information

Calories per serving:356
Fat per serving:21g
Saturated fat per serving:2g
Cholesterol per serving:23mg
Fiber per serving:5g
Protein per serving:6g
Carbohydrates per serving:40g
Sodium per serving:146mg
Iron per serving:2mg
Calcium per serving:83mg


  • 1 cup pecan pieces
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup pure maple syrup
  • 1/3 cup canola or other neutral-tasting oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 medium Golden Delicious apple, unpeeled, cut into 1/4-inch pieces
  • 1 cup fresh cranberries (or frozen, unthawed), halved
  • 1/4 cup dried cranberries


1. Preheat oven to 350°F; line a baking sheet with parchment. On a separate baking sheet, toast pecans until fragrant, about 8 minutes. Transfer to a bowl and let cool.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. In a large bowl, beat maple syrup, oil, egg, and vanilla until well incorporated.

3. Pour dry ingredients into wet ingredients and mix to combine. Add oats, apple, fresh and dried cranberries, and pecans, and stir well to distribute evenly. Using a measuring cup or large ice cream scoop, portion batter into 8 large balls (measuring about a scant 1/2 cup each) and drop onto lined baking sheet. Bake until cookies are set and lightly browned on bottom, 20 to 25 minutes. Transfer to a wire rack and let cool.