Morning Glory Breakfast Cookies
My morning glory breakfast cookies are the ultimate grab-and-go breakfast! They’re bursting with wholesome ingredients like juicy apple chunks, shredded carrots, sweet raisins, coconut, and crunchy walnuts. These easy-to-make cookies are naturally vegan, optionally gluten-free, and freezer-friendly — perfect for meal prep or busy mornings!
Servings: 12 cookies
Calories: 144kcal
Ingredients
- 1 small overripe banana
- ¼ cup vegetable oil
- 2 tablespoons coconut sugar (or organic granulated sugar of choice)
- 1 teaspoon vanilla extract
- ¾ cup oat flour
- ½ cup rolled oats
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon powdered ginger
- ¼ teaspoon salt
- ½ Granny Smith apple, peeled and finely diced
- ¾ cup shredded carrots (about 2 medium carrots)
- ¼ cup unsweetened shredded coconut
- ¼ cup chopped walnuts
- ¼ cup raisins
Instructions
- Preheat oven to 350° and line two baking sheets with parchment paper.
- Place the banana into a large mixing bowl, then mash it up completely using a fork or potato masher.
- Stir the oil, coconut sugar, and vanilla into the mashed banana.
- Add the oat flour and oats to the bowl, then sprinkle the baking powder, cinnamon, ginger, and salt over top of them. Stir everything together just until combined.
- Fold in the apple, carrots, coconut, walnuts, and raisins. The dough will be very loose, moist, and sticky.
- Shape about 3 tablespoons of the dough into a ball and place on one of the prepared baking sheets. Continue until all of the dough is used, making about a dozen balls and placing six on each baking sheet, evenly spaced apart. You can wet your hands if you have trouble with the dough sticking to them while you shape the cookies.
- Gently flatten the cookies with the back of a spoon.
- Place the baking sheets into the oven and bake the cookies for about 18 minutes.
- Place the baking sheets on cooling racks and let the cookies cool completely. They will be very soft, but will firm up a bit as they cool.
- Serve immediately, or store in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 144kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 79mg | Potassium: 157mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1348IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg