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