These morning glory breakfast cookies are made with an oat flour base, with carrots, apples, raisins, nuts and coconut. They’re light, fluffy, just sweet enough, and make a perfect grab-and-go breakfast.
Guys, meet my new favorite thing: breakfast cookies! As in, cookies you eat for breakfast. When you really think about it, how could something like that not be my favorite?
I usually only eat dessert for breakfast on major holidays (don’t judge!), but I’m pretty much okay with these guys any day. Most of the sweetness comes from bananas. There’s some sugar in there too. Could you leave it out? Probably, but no promises, since I haven’t tried doing that myself. Same goes for the oil! If you guys have success ditching either or both, let me know!
In addition to that, these suckers are made from stuff I have zero problem eating for breakfast: carrots, apples, coconut, walnuts and spices, all mixed up in a base of oats that can be gluten-free if you want it to. They were light, fluffy, and almost like muffin/cookie hybrids. I’ve got a big stash in the freezer so I can enjoy one whenever I want.
Morning Glory Breakfast Cookies
Ingredients
- 1 small overripe banana, mashed
- 1/4 cup melted coconut oil
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 3/4 cup oat flour, store bought, or make it by processing rolled oats in a food processor
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon salt
- 1/2 Granny Smith apple, shredded
- 3/4 cup shredded carrots, about 2 carrots
- 1/4 cup unsweetened flaked coconut
- 1/4 cup chopped walnuts
- 1/4 cup raisins
Instructions
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Stir the banana, coconut oil, sugar and vanilla together in a medium bowl. In a separate medium mixing bowl, stir together the oat flour, oats, baking powder, cinnamon, ginger, and salt. Add the banana mixture to the oat mixture and stir just until fully blended. Fold in the apple, carrots, coconut, walnuts, and raisins. The batter should be moist, but you should be able to shape it into balls.
- Shape about 3 tablespoons of the batter into a ball and place on the prepared baking sheet. Continue until all of the batter is used, making about a dozen balls and spacing them at least an inch apart.
- Bake for about 18 minutes. I like to flatten my cookies out with the back of a spoon after about 10 minutes. The cookies will be soft, but they should hold together, and will firm up a bit as they cool.
SO YUMMY!! Thank you for sharing this recipe!!
What is the nutrition information? How much protein per serving? How much fiber per serving?
These look really awesome!! I love cookies for breakfast – the texture is just so ideal at that time of day for me for some reason.
Thank you!
I make breakfast cookies often but I’ve never thought to add carrots – You’ve inspired me :)
These look super tasty BTW
Thanks Jess! I hope you give them a try. :)
Cookies for breakfast? I a,m allllll ova dat. Especially when they look this delicious!
I’m definitely going to give these a try! I live in the Tropics where freshly grated coconut is abundant, would that work in the recipe?
I haven’t tried it with fresh grated coconut, but I think it would work. Please let me know if you do try it!
? You use 3 TABLESPOONS to make 1 cookie?
Correct! You can make them smaller if you prefer though.
How Should I store them?
How do I store them?
Definitely keep them in a sealed container or zippy bag, and if you don’t think you’ll be eating them within a day or two, I’d keep them in the fridge.
I need the amount of carbs in each cookie. Do you know nutritional info ? My son is a type 1 diabetic we have to know how much insulin he needs to eat one of these.thank you
I haven’t gotten to adding nutritional info to all of my recipes yet, but this is a great tool if you’d like to take a crack at it: https://www.verywell.com/recipe-nutrition-analyzer-4129594
I love breakfast cookies, so I had to try these! I used about 1/4 cup oat flour and 1/2 cup 100% white whole wheat flour, brown sugar, pecans, craisins, and added a sprinkle of cloves, and some ground flax. Left everything else the same. These are really good! I will definitely make them again! Thank you Alissa!
I’m so glad you enjoyed them! Thanks Julie!!
Do you think substituting finely chopped dates for the sugar would taste right?
I’m not sure, but since it’s such a small amount I think it will be okay. Date sugar might work even better! https://www.bobsredmill.com/date-sugar.html
I started making these, and then realized that I didn’t have any apples. And I didn’t have any applesauce. So, I decided to use Almond Butter instead.
AND II didn’t have walnuts, so pecans were used.
They held their shape (huge improvement from my last cookie baking experience, where I ended up with one giant cookie sheet sized cookie) and they tasted absolutely incredible! Warm, still soft were unbelievable, but even after they cooled and hardened up a bit they were great.
I’m excited to have them in the morning with my coffee.
Thank you for the recipe.
Great save, and sounds delicious! I’m so glad you enjoyed them! Thanks Josh!