Plant-Based Pear & Nut Breakfast Cookies
The only thing that could make cookies better is to have cookies for breakfast! These Pear & Nut Breakfast Cookies are everything you want in a whole food plant-based breakfast in a grab-and-go cookie!
Ingredients
Dry ingredients
- ½ cup rolled oats organic, ground into flour
- ¼ cup almond flour
- 1 tbsp flax meal
- ¼ cup pecans lightly roasted and chopped
- ¼ cup walnuts ightly roasted and chopped
- ¼ cup raisins
- 1 pear diced
- ½ tsp salt optional
Wet ingredients
- 1 pear chopped
- ¼ cup peanut butter
- ¼ cup prunes
- ¼ cup water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F
- Add the oat flour, almond flour, flax meal, nuts, raisins, diced pears and salt to a large mixing bowl and stir well.
- Add the remaining ingredients to a blender and blend until smooth.
- Pour mixture into the bowl with the dry ingredients and stir well.
- Spoon onto a parchment lined baking tray and smooth cookies out to the size that you want them to be (they don't spread as they bake) Makes 9 cookies.
- Bake for 20 minutes.
Nutrition
Calories: 169kcalCarbohydrates: 19gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 162mgPotassium: 204mgFiber: 4gSugar: 7gVitamin A: 50IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Cookies for breakfast? YES PLEASE!!!
Can you substitute the prunes with something else?
You could use dates.
Hi Jill,
The pear breakfast cookies look amazing. I think I have two ripe pears for tomorrow. While watching I was wondering where you are? Maybe you can share which city, province or country you are coming from?
And, I have never sprouted myself before so my next purchase is, You guessed it! I was getting the best sprouts from Prescott Farmers Market in Arizona but sadly she is not coming to market anymore. Nothing better than home grown sprouts…
Thanks for also turning me onto Complement…..Robin
Hello Robin, we are in the Blue Mountains Ontario just outside of Collingwood. It is absolutely beautiful here.
Your sprout harvest looks beautiful. I noticed you put the whole bunch of sprouts straight from the jar into your container. Do you mind sharing if you ever try separating out the sprouts from the hulls or if you’ve just taken to eating sprouts and seed hulls all together?
Usually on the last day of growth, I fill the jar completely with water covering the sprouts, press the sprouts down in the jar a bit and swish around and most of the hulls float to the top. You can then just swipe them off the top. I do this a couple times and then drain off the water and put back in the stand overnight to drain off completely before harvesting.
can u use any other fruit?
The only other fruit I know for sure will work is peaches but I think apples would also work.
Hi Jill, thanks so much for this recipe. It looks awesome!!! I can’t wait to try it. Do you think I could use canned pears or frozen or canned peaches? I’m still hoping to find the fresh fruit. Thanks again.?
I think either would work but make sure you drain off all liquid.
Great “cookie”, love them! So awesome to have a really healthy recipe that doesn’t use dates, date sugar or date syrup. It has all the things I love to eat in one very tasty package! This one is going into my regular rotation, thank you!
Could these be cooked in an 8×8 a d cut into squares?
Yes, you might just have to bake them for a few more minutes.
Jill – Thank you so much for this cookie recipe. My husband was recently diagnosed with cancer. We want to avoid sugar totally in our diet. We are following dr Furhmans nutrient dense program. My husband still would like to eat dessert once in awhile. Wasn’t sure if he would like them but these pear cookies are amazing. No added sugar of any kind. And they are not ugly!!! lol You and Jeff are incredible. Please keep doing what you are doing. I look forward to your new recipes every week.
Thank you so much Nancy.=) We are so glad that you like the cookies and that your husband is still able to enjoy dessert!
I made this recipe today and I quadrupled it because I had a lot of pears I wanted to use up. They were small hard pears but very sweet. Because I had a lot of batter and I didn’t have a lot of time I put them in a large 15“ x 10” cookie sheet pan and baked them for 30 minutes. I was a little worried that they wouldn’t be sweet enough and I also thought they might need cinnamon but I didn’t add anything. I just made the recipe the way it was and it’s delicious. It cut very easily into bars.
So glad you like the recipe and that you tried it in a different way and it still worked! That will be very helpful to others that are going to make them.
Maybe my pear was too large, but size of pears vary vastly and no size was given. That information would be extremely helpful because my cookies were so bad, I would not serve them to anyone. Waste of my time and ingredients.. So disappointing.