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 them
These 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.
- 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 ¼ cup portions onto parchment-lined baking sheet.
- Bake for 13-ish minutes.
Can I make them 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? 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 breakfast cookies? 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
Morning Glory Breakfast Cookies
- ¼ cup coconut oil (melted, 52 g)
- ½ cup unsweetened applesauce (128 g)
- ½ teaspoon vanilla
- ¼ cup honey (60 g)
- 2 large eggs
- ½ cup rolled oats (46 g)
- ½ cup white whole wheat flour (62 g; all purpose flour may be used)
- ¼ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ cup ground flax (26 g)
- 1 carrot (finely shredded, ½ cup, 40 g)
- ½ cup shredded coconut (sweetened coconut recommended)
- ¼ cup dried cranberries
- ¼ 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 ¼ cup portions onto the parchment paper and form into circular 'cookies' about ½ 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.