These morning glory breakfast cookies are loaded with healthy ingredients. The perfect portable meal prep breakfast or snack on the go!
It’s been so long since I posted these Peanut Butter and Jam Breakfast Cookies, so here we go again…with these healthy breakfast cookies…morning glory flavor this time!
I almost called these ‘muffin tops’ because if you are expecting a traditional cookie, you might be a little disappointed. These are not overly sweet and are softer than regular cookies.
They are loaded with so many delicious healthy add-ins: coconut, dried cranberries, ground flax, pecans and shredded carrots, and taste just like morning glory muffins!
They are perfect when you need a little energy boost first thing in the morning or afternoon.
Don’t forget to pin this post to save it for later!
Reasons to morning glory breakfast cookies:
- they are ready in 30 minutes
- they make the perfect portable breakfast or snack
- they are full of good for you ingredients
How to make oatmeal breakfast cookies
These oatmeal breakfast cookies are great because you can mix them up in one bowl! There are quite a few ingredients, but they all come together for a delicious soft, healthy cookie.
Here’s how to make oatmeal breakfast cookies
- Stir together all wet ingredients- melted coconut oil, applesauce, eggs, vanilla and honey.
- Measure out the dry ingredients- white whole wheat flour, rolled oats, ginger, cinnamon, baking powder, ground flax.
- Fold in the goodies- pecans, shredded coconut, dried cranberries, grated carrot.
- Measure out 1/4 cup portions onto parchment-lined baking sheet.
- Bake for 13-ish minutes.
Can I make these healthy breakfast cookies vegan? 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!
Can I use regular all purpose flour in these healthy breakfast cookies? Yes! You can replace the white whole wheat flour with all purpose at 1:1. I haven’t tried gluten-free or any other flours.
Can I freeze this breakfast cookie recipe? 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.
Tips & equipment for this breakfast cookie recipe:
Morning Glory Breakfast Cookies
- 1/4 cup coconut oil (melted, 52 g)
- 1/2 cup unsweetened applesauce (128 g)
- 1/2 teaspoon vanilla
- 1/4 cup honey (60 g)
- 2 large eggs
- 1/2 cup rolled oats (46 g)
- 1/2 cup white whole wheat flour (62 g; all purpose flour may be used)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 cup ground flax (26 g)
- 1 carrot (finely shredded, 1/2 cup, 40 g)
- 1/2 cup shredded coconut (sweetened coconut recommended)
- 1/4 cup dried cranberries
- 1/4 cup pecans (chopped)
- Heat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- In a microwave-safe bowl, melt the coconut oil.
- Stir in all wet ingredients: applesauce, vanilla, honey and eggs.
- Add all dry ingredients: rolled oats, white whole wheat flour, ginger, cinnamon, baking powder and flax.
- Fold in the carrots, coconut, dried cranberries and pecans.
- Using a measuring cup, scoop 1/4 cup portions onto the parchment paper and form into circular 'cookies' about 1/2 inch tall. The batter will be soft.
- Bake for 11-13 minutes, until the tops of the cookies spring back when touched.
- Store in an air tight container at room temperature for up to 4 days.
- These are most likely freezer-friendly as well.