Morning Glory Breakfast Cookies
Morning Glory Breakfast Cookies- made with whole grain oatmeal, these breakfast cookies that are packed with flavors of a classic Morning Glory muffin!
Good morning! I made you cookies! For breakfast!
Sorry, that’s way too many exclamation points first thing in the morning.
So this recipe is actually from waaaay back in the archives. I’m talking 2014. As in FIVE YEARS AGO. Makes me feel so ancient. But in reality the photos actually were ancient and the recipe needed a little tweaking so here it is with a facelift. I’m much happier with this version and I think you will be too!
Morning Glory Breakfast Cookies Ingredients
- Oat Flour: I like to use oat flour to keep these cookies whole-grain and gluten-free. If you have a blender or a food processor, you can easily make your own oat flour by blending it to a fine crumb. Otherwise you should able to purchase it from your local health food store or online. Alternatively you can use all-purpose, spelt, or whole wheat flour, if desired.
- Quick Cooking Oats: If you’ve never used quick cooking oats before, they are basically just chopped rolled oats. Again, you can accomplish this yourself by using a blender or food processor, or you can buy them already chopped. I prefer to do the latter because I find the texture to be lighter which makes them ideal for cookies.
- Baking Powder: As our leavening agent, this lightens the oat flour a bit so that the cookies aren’t too dense.
- Cinnamon, Salt and Ginger: A little spice and salt give the cookies depth and flavor.
- Shredded Carrot, Coconut and Chopped Walnuts or Pecans: True to Morning Glory form, we have a good mixture of all the classics. Unsweetened coconut keeps the cookies refined sugar-free and I chose not to use pineapple because I find it can be difficult to deal with. I also like to use chopped pecans but walnuts will work just the same.
- Pure Maple Syrup: The main natural sweetener in this recipe, the consistency of maple syrup works well here. You can also use honey but be sure the texture isn’t too thick or it will be difficult to mix everything together.
- Unrefined Coconut Oil: Coconut oil is key here as the fat provides moisture and helps bind the cookies. I haven’t tested them with other oils but using a fat that is solid at room temperature is most ideal.
- Unsweetened Applesauce: Incorporating applesauce allows us to use less oil and syrup, making the cookies slightly lighter in fat with less sugar. If you don’t have any on hand, feel free to up the syrup and oil to 1/2 cup instead.
How to Make Morning Glory Breakfast Cookies
Make your oat flour: Add your oats to a blender or food processor and blend until they reach a flour-like consistency.
Combine the dry ingredients: In a large bowl, add the oat flour, quick cooking oats, baking powder, cinnamon, ginger and salt. Whisk together until combined.
Mix in the fillings: Add the shredded carrot, nuts, and raisins (wait to stir together) then set aside.
Pour in the wet ingredients: In a large measuring cup or separate small bowl, combine the maple syrup, applesauce and melted coconut oil. Note: It’s ideal to have the syrup and applesauce at room temperature to keep the coconut oil from solidifying. Stir together, then pour the wet mixture into the bowl with the dry. Fold everything together until all of the dry ingredients are incorporated.
Shape your cookies: Scoop out about 1/4 cup of the mixture at a time and shape into discs about 1/2-inch thick. The cookies won’t spread much during cooking so however you shape them now is similar to how they’ll look when cooked.
Bake: Arrange them on the baking sheet with at least an inch in between each. Bake in the oven for 15 to 17 minutes, until light golden brown.
Enjoy! As soon as they have cooled enough to handle, feel free to dig in. They are delicious fresh but just as good leftover throughout the week. Be sure to store in an airtight container for optimum freshness.
More Breakfast Cookie Recipes:
Morning Glory Breakfast Cookies
- 1 and 1/4 cup oat flour
- 1 cup quick cooking oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp fine sea salt
- 1 cup shredded carrot
- 1 cup chopped walnuts or pecans
- 1/2 cup unsweetened shredded coconut
- 1/4 cup golden raisins (optional)
- 1/3 cup pure maple syrup
- 1/3 cup unrefined melted coconut oil
- 1/3 cup applesauce
- Preheat the oven to 375°F then line a baking sheet with parchment paper or a silicon mat.
- In a large bowl, combine oat flour, oats, baking powder, cinnamon, ginger and salt. Whisk together until combined. Add the shredded carrot, nuts, and raisins (wait to stir together) then set aside.
- In a large measuring cup or small bowl, combine the maple syrup, applesauce and melted coconut oil (it's ideal to have the syrup and applesauce at room temperature to keep the coconut oil from solidifying). Stir together, then pour the wet mixture into the bowl with the dry. Fold everything together until all of the dry ingredients are incorporated.
- Scoop out about 1/4 cup of the mixture at a time and shape into discs about 1/2-inch thick. The cookies won't spread much during cooking so however you shape them now is similar to how they'll look when cooked. Arrange them on the baking sheet with at least an inch in between each. Bake in the oven for 15 to 17 minutes, until light golden brown. Allow to cool before serving, and enjoy!