Ingredients and Substitutions

Oat flour and oats: The cookies use both oat flour and whole oats. I make my own oat flour by grinding old fashioned oats into a powder using my food processor. For the 1 and ½ cups of oat flour in this recipe, I usually need to grind 1 and ¾ cups of oats. You can also purchase oat flour at the store. I have not tried it with other flours, so I do not know if they work in this recipe.

Other dry ingredients: baking soda, salt, ground cinnamon, ground ginger

Melted coconut oil: I use unrefined or “virgin” coconut oil. This kind has a stronger coconut flavor than refined coconut oil. Use whichever kind you prefer. Substitute extra virgin olive oil if needed, but keep in mind that some olive oils can contribute a strong taste. If you don’t have an oil that you can use for your morning glory cookies, sub melted butter.

Applesauce: Use unsweetened applesauce. I don’t really recommend a substitution for this, but you could try mashed bananas if you don’t have applesauce on hand.

Maple syrup: Sub honey if needed, but keep in mind that using honey means the cookies will no longer be vegan.

Vanilla extract: Use pure vanilla extract, such as Watkins brand.

Flaxseed meal: Use milled/ground flaxseed mixed with water to create a binding agent (in lieu of eggs). One tablespoon of milled flaxseed mixed with three tablespoons of water yields one “egg.” You have to let it sit for about 10 minutes to thicken up before using. If you don’t have flaxseed, substitute two eggs.

Carrot: Grate a couple carrots by hand or use bagged shredded carrots.

Coconut flakes: I like to use thick coconut flakes instead of more finely shredded coconut, but you could use either. Just make sure it’s unsweetened coconut. Here is the brand of coconut flakes that I love to use.

Dried pineapple: Use an unsweetened variety, such as the Good and Gather brand from Target (that’s what I use). Sub raisins if you don’t have dried pineapple.

Walnuts: You can substitute pecans if desired.

14 morning glory cookies spread out on a counter and sprinkled with ingredients

Instructions

The full recipe card for morning glory cookies is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen!

wet ingredients and carrots for cookies in a mixing bowl

Combine wet ingredients in a mixing bowl.

wet and dry ingredients for morning glory cookies mixed together in a bowl

Stir together with a rubber spatula.

dry ingredients for morning glory cookies in a mixing bowl

In a separate bowl, stir together the dry ingredients (minus the mix-ins).

wet and dry ingredients for cookies mixed together in a bowl

Add the dry ingredients to the bowl with the wet ones. Stir with a rubber spatula until combined.

morning glory cookie batter with coconut, dried pineapple, and walnuts being folded into it

Fold in the walnuts, dried pineapple, and coconut flakes.

6 morning glory breakfast cookies on a lined baking sheet before going into the oven

Use a ¼-cup to scoop out enough batter for each cookie. Place each ball of batter on a lined baking sheet, about 2 inches apart from each other. Use the back of a spoon or your palm to press the batter into a circle about ½-inch high and 2 inches wide. Bake until golden brown.

3 morning glory cookies stacked on top of each other in front of more cookies

Storage and Reheating

For best results, let morning glory cookies cool completely before storing. Keep in an airtight container, with wax or parchment paper separating layers of the cookies. Store at room temperature for up to 5 days or in the fridge for up to 7 days. You can also freeze the cookies in freezer-safe containers or bags for up to 3 months.

📖 Recipe