These morning glory breakfast cookies are loaded with healthy ingredients including carrots, ground flax, applesauce and eggs. The perfect portable meal prep breakfast or snack on the go!
Breakfast cookies might sound too good to be true, but I promise you, they are not-- these peanut butter and jam breakfast cookies are proof! Morning glory breakfast cookies are another great option that can get you out the door in the morning quickly.
Just like morning glory muffins, these breakfast cookies are loaded with delicious healthy add-ins: coconut, dried cranberries, ground flax, pecans and shredded carrots. They are soft and cakey, and have 4 g protein per serving to give you a boost of energy.
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Reasons you'll ♡ this recipe
- the combination of carrots, shredded coconut, dried cranberries and pecans work well together and create delicious layers of flavors and textures
- they are easy to prepare- you need just one bowl and thirty minutes
- you can prepare these cookies ahead for an easy breakfast or snack on the go
Recipe video
Watch the video below to see how to make these breakfast cookies. You can find more of my videos on my YouTube channel.
Ingredient notes
- coconut oil- I recommend using refined coconut oil in these breakfast cookies as unrefined can have a very strong flavor. It might be possible to use butter, but we have not tested -- drop us a comment below if you give it a try!
- flour- we made this recipe with white whole wheat flour, but you can swap with 100% all purpose flour or a mixture of 50% all purpose/50% whole wheat. Gluten-free and other alternative flours have not been tested.
- carrots- shredded carrots help to sneak some vegetables into your breakfast (make sure you use the fine shredded on your box grater); you may be able to swap for shredded zucchini (press out the moisture before adding) or shredded apple. Leave us a comment below if you give them a try!
- ground flax- not only does this ingredient add protein to the cookies, but it's important to help them maintain their structure. I do not recommend leaving it out.
- shredded coconut- we recommend using sweetened shredded coconut to add the right amount of sweetness to the cookies.
Step by step directions
1. Wet ingredients- In a microwave- safe dish, melt the coconut oil. Stir in the applesauce, vanilla, honey and eggs.
2. Dry ingredients- Measure out the rolled oats, white whole wheat flour, ginger, cinnamon, baking powder and flax, and mix into the wet ingredients until well combined. Fold in the carrots, coconut, dried cranberries and pecans.
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3. Form the cookies- Using a measuring cup, scoop ¼ cup portions onto the parchment paper and pat into circular 'cookies' about ½ inch tall with a spoon. The batter will be soft.
4. Bake- Bake breakfast cookies for 11-13 minutes, until the tops of the cookies spring back when touched.
FAQ
I have not tried replacing the egg, so I can't say for sure. If you try it, leave a comment below because I'd love to hear how they turned out for you!
Yes! You can replace the white whole wheat flour with all purpose at 1:1. I haven't tried gluten-free or any other alternative flours.
I bet you can, however I have not tried. My family gobbled these up way too quickly! I would freeze wrapped in parchment and stored in a meal prep container for up to 2 months.
Storage
Fridge
- Cool completely, then store breakfast cookies in an air tight container; place parchment or wax paper between cookies to prevent them from sticking together.
- Store in the fridge for up to 4 days.
Freezer
These cookies are most likely freezer-friendly, but we have not tested. Here's how we would store them:
- Cool completely, then wrap loosely in parchment paper, placing into a freezer bag or larger meal prep container
- Freeze for up to 1 month.
Variations
Want to put your spin on these? Here are some (untested, but delicious sounding) ideas.
- carrots- swap for shredded zucchini (moisture pressed out) or shredded apple
- coconut- leave it out, though you may want to add in some extra sweetener to compensate
- honey- swap for maple syrup
- cranberries- swap for raisins or dried blueberries
- pecans- swap for pumpkin seeds, sunflower seeds, sliced almonds or walnuts
- chocolate- consider adding in ¼ cup mini chocolate chips. White chocolate chips might also be good!
More healthy snacks
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Morning Glory Breakfast Cookies
Ingredients
- ¼ cup coconut oil melted, 52 g; see note 1
- ½ cup unsweetened applesauce 128 g
- ½ teaspoon vanilla
- ¼ cup honey 60 g; see note 2
- 2 large eggs
- ½ cup rolled oats 46 g
- ½ cup white whole wheat flour 62 g; see note 3
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ cup ground flax 26 g; see note 4
- 1 carrot finely shredded, ½ cup, 40 g
- ½ cup shredded coconut sweetened coconut recommended
- ¼ cup dried cranberries
- ¼ cup pecans chopped
Instructions
- Pre-heat- Heat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- Wet ingredients- In a microwave- safe dish, melt the coconut oil. Stir in the applesauce, vanilla, honey and eggs.
- Dry ingredients- Measure out the rolled oats, white whole wheat flour, ginger, cinnamon, baking powder and flax, and mix into the wet ingredients until well combined. Fold in the carrots, coconut, dried cranberries and pecans.
- Form the cookies- Using a measuring cup, scoop ¼ cup portions onto the parchment paper and pat into circular 'cookies' about ½ inch tall with a spoon. The batter will be soft.
- Bake- Bake for 11-13 minutes, until the tops of the cookies spring back when touched.
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Tips:
- Cool completely, then store in an air tight container; place parchment or wax paper between cookies to prevent them from sticking together.
- Store in the fridge for up to 4 days; they may also be freezer-friendly.
Video
Nutrition Information
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Annie says
Hi, I'm wondering if anyone has managed to find white whole wheat flour in Canada. Made these using half whole wheat and half all-purpose and they were a huge hit. Thanks for a great recipe.
Melike Alpay says
Hi Denise,
I just wanted to thank you for doing this! I have no doubt that a lot of moms out there are so grateful for what you are doing. I tried meal prep books and found out that it was too much work and left over ingredients were a big waste. Then I purchased paleo meal prep program and found out that it was too much meat, chicken and fish for us. I purchased your full bundle last summer and constantly using your website now. Your meal prep plans are absolutely the best in balancing everything and they are not only so easy to prepare but also kind of educating to create your own thing which would work best for your family. I am super grateful to you for sharing your recipes, thank you, thank you!
Denise Bustard says
Hi Melike! I am so happy to hear this! I always strive to balance flavor with as simple as possible prep because we are all so busy. Thank you so much for taking time out of your day to come back and leave such a thoughtful comment. And please let me know if you ever have a recipe request!
Charlotte Maynard says
Can you make these in a 9x13 dish?
Denise Bustard says
Hi Charlotte! I haven't actually tried that before; I'm not sure if it would work. If you give it a try, let me know how it goes for you!
Ashley S says
Is there anything I can use besides carrot? I am allergic, but would love to try these!
Denise says
Hi Ashley! You could just leave the carrot out. Maybe some shredded zucchini could work in place? I would squeeze out extra moisture before adding 🙂
Charlotte says
I loved these. I used chia seeds in place of the flax, because I didn’t have any. Also used maple syrup instead of honey and unsweetened coconut, as well as whole wheat flour.. I thought they were plenty sweet and loved the bite from the ginger. Will be making these again.
Denise says
Hi Charlotte! I'm so happy to hear you enjoyed it! Thanks so much for taking the time to leave a review.
JJ says
Good but slightly bland. I feel like it needs a bit of salt in the batter. If making again I'd try around 1/2 tsp kosher salt and up the honey to 1/3 cup. Also, I used convection bake and mine took closer to 20 min to spring back although since I used a scoop to portion it out mine could have been thicker.
JJ says
Oh I just realized the recipe just says shredded coconut so I defaulted to unsweetened. Possibly if you were using sweetened coconut you would need to up the honey.
Denise says
Hi JJ. Sorry you didn't enjoy the recipe. Yes, I used sweetened coconut and will update the recipe card to reflect that.
Denise says
Also wanted to come back and say that breakfast cookies are not meant to be overly sweet, but more like a muffin. So maybe if you were expecting a cookie-level of sweetness you might be disappointed. I did mention this in the post "These are not overly sweet and are softer than regular cookies."
Sandy Smith says
I can't eat coconut and coconut oil- is there a substitution?
Denise says
Hi Sandy! Butter may work, however I have only tested as written.
Julia says
Made these tonight and they are delicious! Soft and chewy and don't fall apart. Left out the cranberries this time. Next time I will probably double the recipe and try it with less coconut oil. Thank you for including the weight measurements in the recipe.
Denise says
So happy to hear you enjoyed it! Thank you for taking the time to leave a review, Julia!
Angie says
What can I replace ground flax with?
Denise says
Hi Angie, I've only tried it as written so I'm not aware of an alternative.
L says
Got the email, immediately made the cookies. They are very tasty! Thanks!
Denise says
Glad you enjoyed!