Cookie-Aholic's Breakfast Cookie

Jimmy Sheehan, Senior Copywriter

I love cookies. Really. No, I don't think you get it. I really love cookies. I believe that cookies are a food group — probably the most important one. I make Sesame Street's Cookie Monster look like he eats an occasional cookie. So what better reason than to come up with a healthier version that I can eat guiltlessly for breakfast? And now you can, too!

Toasted oats, whole wheat flour, pecans, real maple syrup — and less processed sugar — it’s practically a health food! Great with milk, tea or coffee.


  • 1 cup white whole wheat flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 cups oven-toasted old fashioned oats (or regular old fashioned oats)
  • ½ cup pecan chips or chopped pecans (or walnuts)
  • ½ cup butter, softened to room temp
  • ⅓ cup light brown sugar
  • 1 large egg
  • ½ tsp vanilla extract (or double-strength vanilla extract for more flavor)
  • ½ cup real maple syrup (do not use artificial syrup)
  • 1 cup bittersweet chocolate chips


  1. Preheat oven to 350°F.
  2. Combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon, oats, pecans) in a bowl using a whisk.
  3. In a separate large bowl, beat softened butter and brown sugar until thoroughly blended. Add the egg and beat until slightly fluffy. Pour in maple syrup and vanilla; blend.
  4. Put the mixer on low and gradually incorporate dry ingredients. Blend to combine, then stir in chocolate chips.
  5. Line cookie sheets with parchment paper for easy cleanup. Spoon ping pong ball-size dough onto the sheets, then slightly flatten the dough.
  6. Bake 10–12 minutes, rotating the sheets once halfway through the cooking time to ensure even baking. Remove when lightly browned.
  7. Place cookies directly on racks to cool.
  8. Try not to eat them all at once.