Print

Chewy Maple Pecan Fall Breakfast Cookies

chewy maple pecan breakfast cookies - featured image
Print Recipe

These chewy maple pecan breakfast cookies combine the warm sweetness of maple syrup with toasted pecans for a cozy fall morning treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup (45 g) old-fashioned rolled oats
  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (100 g) packed brown sugar
  • ⅓ cup (80 ml) pure maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) pecans, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Stir frequently for about 4-5 minutes until fragrant and lightly browned. Remove from heat and let cool.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and rolled oats. Set aside.
  4. Cream butter and sugar: In a large bowl, beat softened butter with brown sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Add maple syrup, egg, and vanilla: Beat in maple syrup, egg, and vanilla extract until fully combined. The mixture might look a bit loose—that’s expected and helps keep the cookies chewy.
  6. Combine wet and dry ingredients: Slowly add the dry ingredients to the wet mixture. Use a spatula to fold gently until just combined. Be careful not to overmix; a few streaks of flour are okay.
  7. Fold in toasted pecans: Add the cooled pecans, folding them evenly throughout the dough.
  8. Shape the cookies: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten each cookie slightly with your fingers for even baking.
  9. Bake: Place in the preheated oven and bake for 12-15 minutes. The edges should be set and lightly golden, but centers will still look soft. Don’t overbake; this keeps them chewy.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They firm up as they cool but stay chewy inside.

Notes

Do not overmix the dough to keep cookies tender. Use room temperature eggs and softened butter for best texture. Toast pecans to enhance flavor. Chill dough if kitchen is warm to prevent spreading. Remove cookies when edges are set but centers are still soft to keep chewy texture.

Nutrition

Keywords: maple pecan cookies, breakfast cookies, fall cookies, chewy cookies, maple syrup, pecans, easy breakfast recipe, cozy mornings

Find it online: https://platebelle.com/chewy-maple-pecan-fall-breakfast-cookies-easy-recipe-for-cozy-mornings/