Toasted Pecan & Apricot Breakfast Cookies

Toasted pecan & apricot breakfast cookies

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 flavor.


Unsalted pecan halves

½ cup(s), chopped

Canned cannellini beans

½ cup(s), rinsed and drained

Unsweetened applesauce

¼ cup(s)

Canola oil

5 Tbsp

Maple syrup

4 tsp

Vanilla extract

1 tsp

Quick cooking rolled oats

1 cup(s)

Baking powder

¼ tsp

Ground cinnamon

½ tsp

Kosher salt


Dried apricot halves

½ cup(s), chopped


  1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. On one of the prepared pans, bake the nuts until golden and toasted, about 5 minutes. Let cool.
  2. In a mini food processor or blender, combine the beans, applesauce, oil, syrup, and vanilla and process until smooth. Scrape into a medium bowl. Stir in the oats, baking powder, cinnamon, and salt until well blended. Fold in the apricots and nuts.
  3. Using a mini cookie scoop, drop mounds of dough onto the prepared baking sheets, spacing the mounds 2 inches apart. (If you don’t have a cookie scoop, roll the dough into balls, using about 2 tbsp dough for each.) Gently flatten the mounds to a ¼-inch thickness.
  4. Bake, switching the pans on the racks halfway through baking, until the bottoms are golden brown, about 20 minutes. Let the cookies cool for 1 minute on the pans, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 4 days or freeze for up to 1 month
  5. Serving size: 2 cookies