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Pecan Pie Quinoa Breakfast Cookies

Pecan Pie Quinoa Breakfast Cookies

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.
Course Snack
Cuisine American
Keyword breakfast cookies, pecan pie
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 cookies
Calories 133kcal
Author Alyssa Rimmer



  • 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.


How to make a flax egg: combine 1 tablespoon flaxseed meal with 3 tablespoons water. Mix until combined and set aside to gel for 5 minutes.


Serving: 1g | Calories: 133kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Sodium: 43mg | Potassium: 156mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 49mg | Iron: 0.8mg