Morning Glory Breakfast Cookies

coconut oil  applesauce   vanilla honey  eggs rolled oats whole wheat flour  ground ginger ground cinnamon baking powder ground flax  carrot  shredded coconut  dried cranberries pecans 

what you'll need:

wet ingredients

in a microwave- safe dish, melt the coconut oil. stir in the applesauce, vanilla, honey and eggs.


dry ingredients

add dry ingredients to  wet ingredients. 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'.



bake breakfast cookies for 11-13 minutes, until the tops of the cookies spring back when touched.


store in the fridge for up to 4 days. wrap loosely in parchment paper, placing into a freezer bag or larger meal prep container. freeze for up to 1 month.


on the blog

get the full recipe