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
- 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
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.