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.
That’s it!
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:
- these are my all-time favorite baking sheets
- I like these 8 cup glass measuring bowls
because they are microwave safe and perfect for melting coconut oil. - Looking for more healthy breakfast recipes? Check out these 7 Homemade Granola Bars, these Tahini Oat Bars, or this Chocolate Chia Pudding
because they are microwave safe and perfect for melting coconut oil.
Watch the video below to see exactly how I prepped these morning glory breakfast cookies. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Morning Glory Breakfast Cookies
Ingredients
- 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)
Instructions
- 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.
Storage
- Store in an air tight container at room temperature for up to 4 days.
- These are most likely freezer-friendly as well.
Nutrition
Charlotte Maynard
Can you make these in a 9×13 dish?
Denise Bustard
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
Is there anything I can use besides carrot? I am allergic, but would love to try these!
Denise
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
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
Hi Charlotte! I’m so happy to hear you enjoyed it! Thanks so much for taking the time to leave a review.
JJ
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
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
Hi JJ. Sorry you didn’t enjoy the recipe. Yes, I used sweetened coconut and will update the recipe card to reflect that.
Denise
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
I can’t eat coconut and coconut oil- is there a substitution?
Denise
Hi Sandy! Butter may work, however I have only tested as written.
Julia
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
So happy to hear you enjoyed it! Thank you for taking the time to leave a review, Julia!
Angie
What can I replace ground flax with?
Denise
Hi Angie, I’ve only tried it as written so I’m not aware of an alternative.
L
Got the email, immediately made the cookies. They are very tasty! Thanks!
Denise
Glad you enjoyed!