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    You are here: Home / Breakfast / Morning Glory Breakfast Cookies

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: January 21, 2017

    Morning Glory Breakfast Cookies

    Jump to Recipe Print Recipe
    Morning Glory Breakfast Cookies

    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.

    Stack of 3 Morning Glory Breakfast Cookies with a Fourth Cookie Leaning Against the Stack, Coffee Cup in the Background

    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?

    Morning Glory Breakfast Cookies Arranged on a Distressed Baking Sheet

    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!

    Stack of 5 Morning Glory Breakfast Cookies

    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.

    Close Up of a Stack of 3 Morning Glory Breakfast Cookies with a 4th Cookie Leaning Against It
    Stack of 3 Morning Glory Breakfast Cookies with a Fourth Cookie Leaning Against the Stack, Coffee Cup in the Background
    5 from 1 vote
    Print

    Morning Glory Breakfast Cookies

    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.
    Course Breakfast
    Cuisine American
    Prep Time 20 minutes
    Cook Time 18 minutes
    Total Time 38 minutes
    Servings 12 cookies
    Calories 131 kcal
    Author Alissa

    Ingredients

    • 1 small overripe banana, mashed
    • ¼ cup melted coconut oil
    • 2 tablespoons coconut sugar
    • 1 teaspoon vanilla extract
    • ¾ cup oat flour, store bought, or make it by processing rolled oats in a food processor
    • ½ cup rolled oats
    • ½ teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon powdered ginger
    • ¼ teaspoon salt
    • ½ Granny Smith apple, shredded
    • ¾ cup shredded carrots, about 2 carrots
    • ¼ cup unsweetened flaked coconut
    • ¼ cup chopped walnuts
    • ¼ cup raisins

    Instructions

    1. Preheat oven to 350° and line a baking sheet with parchment paper.
    2. 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.
    3. 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.
    4. 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.
    Nutrition Facts
    Morning Glory Breakfast Cookies
    Amount Per Serving
    Calories 131 Calories from Fat 66
    % Daily Value*
    Fat 7.3g11%
    Saturated Fat 4.7g24%
    Sodium 56mg2%
    Potassium 165mg5%
    Carbohydrates 15.7g5%
    Fiber 2.1g8%
    Sugar 6.5g7%
    Protein 2.2g4%
    Calcium 20mg2%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jenna says

      January 22, 2017 at 10:43 am

      SO YUMMY!! Thank you for sharing this recipe!!

      Reply
    2. Jan siegel says

      January 22, 2017 at 6:14 pm

      What is the nutrition information? How much protein per serving? How much fiber per serving?

      Reply
    3. cakespy says

      January 23, 2017 at 8:03 am

      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.

      Reply
      • Alissa Saenz says

        January 23, 2017 at 9:58 am

        Thank you!

        Reply
    4. Jess Wright @ The Cookbook Obsession says

      January 23, 2017 at 8:44 am

      I make breakfast cookies often but I've never thought to add carrots - You've inspired me :)
      These look super tasty BTW

      Reply
      • Alissa Saenz says

        January 23, 2017 at 9:58 am

        Thanks Jess! I hope you give them a try. :)

        Reply
    5. Karly says

      January 23, 2017 at 10:07 am

      Cookies for breakfast? I a,m allllll ova dat. Especially when they look this delicious!

      Reply
    6. Sneha says

      February 10, 2017 at 8:12 pm

      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?

      Reply
      • Alissa Saenz says

        February 12, 2017 at 12:18 pm

        I haven't tried it with fresh grated coconut, but I think it would work. Please let me know if you do try it!

        Reply
    7. Linda Sigmon says

      June 19, 2017 at 5:16 pm

      ? You use 3 TABLESPOONS to make 1 cookie?

      Reply
      • Alissa Saenz says

        June 20, 2017 at 11:05 pm

        Correct! You can make them smaller if you prefer though.

        Reply
    8. Linda Sigmon says

      June 21, 2017 at 8:19 pm

      How Should I store them?

      Reply
    9. Linda Sigmon says

      June 21, 2017 at 8:20 pm

      How do I store them?

      Reply
      • Alissa Saenz says

        June 22, 2017 at 10:18 am

        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.

        Reply
    10. April says

      October 29, 2017 at 10:53 am

      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

      Reply
      • Alissa Saenz says

        October 30, 2017 at 4:30 pm

        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

        Reply
    11. Julie Wheeler says

      November 05, 2017 at 11:03 am

      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!

      Reply
      • Alissa Saenz says

        November 09, 2017 at 9:06 am

        I'm so glad you enjoyed them! Thanks Julie!!

        Reply
    12. Judith A McKay says

      November 29, 2017 at 2:25 am

      Do you think substituting finely chopped dates for the sugar would taste right?

      Reply
      • Alissa Saenz says

        November 29, 2017 at 9:05 am

        I'm not sure, but since it's such a small amount I think it will be okay. Date sugar might work even better!

        Reply
    13. Josh says

      July 20, 2018 at 7:40 pm

      5 stars
      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.

      Reply
      • Alissa Saenz says

        July 27, 2018 at 5:01 pm

        Great save, and sounds delicious! I'm so glad you enjoyed them! Thanks Josh!

        Reply

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