Maple Sausage Breakfast Cookies (Printable)

Soft cookies with maple sausage, oats, and cheddar blend sweet and savory for an easy breakfast bite.

# Components:

→ Meats

01 - 8 ounces maple breakfast sausage

→ Dry Ingredients

02 - 1 1/4 cups all-purpose flour
03 - 1 cup old-fashioned oats
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup light brown sugar, packed
09 - 1/4 cup pure maple syrup
10 - 1 large egg
11 - 1 teaspoon vanilla extract

→ Add-ins

12 - 1/2 cup shredded sharp cheddar cheese
13 - 1/3 cup chopped pecans (optional)

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a medium skillet over medium heat, cook the maple sausage until browned and cooked through, breaking it apart as it cooks for approximately 5–7 minutes. Drain any excess fat and allow it to cool slightly.
03 - In a medium bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, ground cinnamon, and salt.
04 - In a large mixing bowl, cream together the softened unsalted butter and packed light brown sugar until the mixture is light and fluffy. Incorporate the pure maple syrup, large egg, and vanilla extract until thoroughly combined.
05 - Gradually add the combined dry ingredients to the wet mixture, stirring until just incorporated. Avoid overmixing.
06 - Gently fold in the cooked maple sausage, shredded sharp cheddar cheese, and chopped pecans (if using) into the dough.
07 - Drop heaping tablespoons of the dough onto the prepared baking sheet, ensuring each cookie is spaced approximately 2 inches apart.
08 - Bake for 14–16 minutes, or until the edges achieve a golden brown hue and the centers are set.
09 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Perfect for meal prep and busy mornings
  • Combines breakfast favorites in one portable package
  • Freezes beautifully for future breakfasts
02 -
  • Each cookie packs 5g of protein making them more satisfying than standard breakfast cookies
  • The recipe yields 18 cookies perfect for meal prepping a week of breakfasts
  • These cookies stay fresh for 3 days at room temperature or 5 days refrigerated
03 -
  • When cooking the sausage, break it into very small crumbles for better distribution throughout the cookies. Large chunks might make the cookies fall apart when baked.
  • For the best texture, let your butter and egg come to room temperature before mixing. Cold ingredients don't incorporate properly and can lead to dense cookies.
  • If you find the dough too sticky to handle, refrigerate it for 30 minutes before scooping and baking. This also enhances the flavor development in the dough.

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