Photo of Toasted Pecan & Apricot Breakfast Cookies by WW

Toasted Pecan & Apricot Breakfast Cookies

PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Cookies for breakfast? When they feature fiber-filled oats and pecans, absolutely. Mild-mannered white beans keep these cookies moist and pump up the protein without adding any distracting flavour. Applesauce, dried fruit, and a dash of maple syrup add just a hint of sweetness. Store these in an airtight container for up to 4 days or freeze for up to 1 month.


Chopped pecans

½ cup(s)

Canned cannellini beans

½ cup(s), rinsed and drained

Unsweetened applesauce

¼ cup(s)

Canola oil

5 tbsp(s)

Maple syrup

4 tsp(s)

Vanilla extract

1 tsp(s)

Quick cooking rolled oats

1 cup(s)

Baking powder

¼ tsp(s)

Ground cinnamon

½ tsp(s)

Table salt


Dried apricot halves

½ cup(s), chopped


  1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Place pecans on a prepared baking sheet and bake until golden and toasted, about 5 minutes. Remove and cool.
  2. In a mini food processor or blender, combine beans, applesauce, oil, syrup, and vanilla and process until smooth. Scrape into medium bowl.
  3. Stir in oats, baking powder, cinnamon, and salt until well blended. Fold in apricots and pecans.
  4. Using a mini cookie scoop, drop dough onto prepared baking sheets, spacing 2 inches apart. (If you don’t have a cookie scoop roll 2 tbsp mixture into balls.) Gently flatten rounds to ¼-inch thickness.
  5. Bake until bottoms are golden brown, about 20 minutes, switching pans on racks halfway through. Cool 1 minute on pan then remove to wire racks to cool completely.
  6. Serving size: 2 cookies