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.
Don't forget to pin the post to save it for later!
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
Watch the video below to see how to make these breakfast cookies. You can find more of my videos on my YouTube channel.
- 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.
TIP- I love this large glass measuring cup
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.
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.
TIP- I love these sheet pans!
4. Bake- Bake breakfast cookies for 11-13 minutes, until the tops of the cookies spring back when touched.
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.
- 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.
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.
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
- 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
- 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.
- 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.
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.