'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Friday, August 31, 2012

Pecan Maple Breakfast "Cookies"

Another school week is coming to an end. This week for us has been super busy with school, soccer, PTA, scouts and everything else that goes into a school week. I think I will be glad when this week is over and we get a 3-day break over the weekend (yet weekends always seem to be busy too!)

This recipe ought to be a hit - who doesn't want cookies for breakfast? Especially yummy cookies that are healthy. These cookies are sweetened with applesauce and maple syrup. Add some fresh fruit to these cookies and you have a filling breakfast that is also fast and easy and can be eaten on the run (because those mornings happen sometimes). I think these would be fun to send in a school lunch as well. For and extra special day... you can add a handful of mini chocolate chips to your cookies. Yum!


1 cup whole wheat flour*

3/4 cup rolled oats

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup no-sugar added applesauce

4 Tbsp. maple syrup

2 Tbsp. butter, softened but not melted

1 Tbsp. ground flax seed mixed with 3 Tbsp. water*

1/2 tsp. vanilla

1/2 cup finely chopped pecans

Preheat oven to 375 degrees F and grease a cookie sheet.

Whisk together the flour, oats, baking soda and salt.

In a separate bowl using an electric mixer, beat the applesauce, maple syrup, butter, flax seed mixed with water and vanilla.

While beating the mixture on low speed, add the dry ingredients until well blended. Fold in nuts with a spatula.

Drop cookies (I use a cookie scoop) onto prepared cookie sheet. Bake for 8-9 minutes or until they start  to brown.

* It is always best to use fresh-ground flours and flax seeds when baking. That being said, who has time to grind fresh flour every morning. When you do it in advance, it is best to store any fresh ground flours and flax seed in the freezer to maintain freshness, nutrition and prevent them from going rancid. When buying store bought whole wheat flour and pre-ground flax seed, keep in mind that you have no idea how long they have been sitting on the shelf and most likely have lost quite a bit of nutrients. But it works in a pinch until you can get yourself a wheat grinder. Flax seed can be quickly ground in a high-powered blender or in a small coffee grinder.

Recipe adapted from 100 Days of Real Food


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