Morning Glory Cookies

2 morning glory breakfast cookies next to each other surrounded by ingredients and more cookies

These healthy oatmeal breakfast cookies are loaded with carrots, coconut, dried pineapple, and walnuts. They're a great vegan option for meal prep.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 30

Cooling 10

Total Time 1

Servings cookies

Calories 192kcal

Author Lizzie Streit, MS, RDN

Ingredients

Wet ingredients

2 tablespoons milled flaxseed AKA flaxseed meal
¼ cup melted coconut oil measured after you melt it
½ cup unsweetened applesauce
¼ cup maple syrup
2 teaspoons vanilla extract
1 cup grated carrot from about 2 carrots

Dry ingredients

1.5 cups oat flour if making homemade, grind 1.75 cups oats to get 1.5 cups
½ cup old fashioned oats
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon salt

Mix-ins

½ cup unsweetened coconut flakes
½ cup chopped walnuts
½ cup chopped unsweetened dried pineapple

Instructions

Preheat the oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper or a silicone mat. The recipe yields 14 cookies, so you will either need to bake 2 batches or use 2 baking sheets.
Prep the flax "eggs." In a small bowl, whisk together the 2 tablespoons milled flaxseed with 6 tablespoons of water. Let it sit, stirring occasionally, for about 10 minutes until it thickens. In the meantime, prep the other ingredients.
In a large mixing bowl, stir together the flax "eggs," melted coconut oil, applesauce, maple syrup, vanilla, and grated carrot.
In a separate bowl, stir together the oat flour, whole oats, cinnamon, ginger, baking soda, and salt.
Add the dry ingredients to the bowl with the wet ones. Stir with a rubber spatula until combined.
Fold in the coconut flakes, dried pineapple, and chopped walnuts.
Scoop out ¼ cup of the batter for each cookie. Put balls of batter on the lined baking sheet, about 2 inches apart from each other. Press the batter with the back of a spoon or your palm until each cookie is about ½-inch high and 2 inches wide.
Bake the cookies in the preheated oven for 15 to 18 minutes or until golden brown. If you are baking both batches at the same time, rotate the baking sheets about halfway through the cooking time.
Let the cookies cool for about 10 minutes before transferring to a wire rack to finish cooling. The cookies firm up while they cool, so don't skip this step!
Enjoy immediately or store for later. Keep in an airtight container, with parchment or wax paper separating layers of cookies, for up to 5 days at room temp and up to 7 days in the fridge.
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Notes

You can also freeze the cookies in a freezer-safe container or bag. Seal tightly and store for up to 3 months.
If you need the cookies to be gluten-free, use certified gluten-free oats and oat flour.

Nutrition