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Bon Appétit

Morning Glory Breakfast Cookies

4.2

(28)

Breakfast cookies with nuts and granola
Photo by Alex Lau, Styling by Rebecca Jurkevich

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Recipe information

  • Yield

    Makes 14

Ingredients

½

cup whole wheat flour

2

teaspoons ground cinnamon

1

teaspoon kosher salt

¼

teaspoon baking powder

¼

teaspoon baking soda

1

large carrot (about 4 ounces), peeled, shredded (about ¾ cup)

1

large egg, beaten to blend

¾

cup chopped walnuts

½

cup old-fashioned oats

½

cup plain Greek yogurt

½

cup virgin coconut oil, melted, cooled if solid

⅓

cup pumpkin seeds (pepitas)

⅓

cup pure maple syrup

¼

cup golden raisins

2

tablespoons flaxseeds

¼

cup plus 2 cups coconut flakes

Preparation

  1. Step 1

    Preheat oven to 375°. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.

    Step 2

    Mix carrot, egg, walnuts, oats, yogurt, oil, pepitas, maple syrup, raisins, flaxseeds, and ¼ cup coconut flakes in a large bowl. Add dry ingredients and mix well to combine. Let sit 10 minutes at room temperature to thicken slightly. Transfer remaining 2 cups coconut flakes to a medium bowl.

    Step 3

    Scoop scant ¼-cupfuls directly into bowl of coconut flakes and toss gently to coat (dough will be sticky). Arrange coconut-coated dough on 2 large, parchment-lined baking sheets, spacing 2" apart. Flatten each ball slightly.

    Step 4

    Bake cookies until coconut is golden and tops spring back when touched, 15–17 minutes. Let cool.

    Step 5

    Do Ahead: Cookies can be made 4 days ahead. Store in an airtight container at room temperature.

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Reviews (28)

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  • This is delicious, I replaced the raisins with chocolate chips and the flax seeds for chia seeds. But, I loved this. I'll be making this again for breakfast!

    • Anonymous

    • California

    • 3/20/2024

  • You have to appreciate these in context. As cookies, they're a bit meh. But as an alternative to morning oatmeal, I love them. Easy to make, easy to grab on the way out the door, delicious and filling! I must admit I added 1/4 cup of chocolate chips, so maybe that negates the healthiness a little, but otherwise I followed the recipe exactly and I like these a lot. Tried one tray with the coconut on the outside and one without—it does add some extra tastiness, but for me it's not worth an extra step. But I will definitely be making these again!

    • Anonymous

    • Charlotte, NC

    • 2/27/2024

  • Delicious!!!

    • Pam C

    • Monterey,CA

    • 6/26/2022

  • can you provide the nutritional information for this recipe?

    • Anonymous

    • Philadelphia, PA

    • 12/31/2021

  • My grandkids loved these! Had to substitute almond flour for the wheat (didn't have any on hand), & used shredded coconut in lieu of the flakes. Like other reviewers, just mixed the coconut directly into main batter. Must say smelled delicious baking! A great breakfast alternative, full of fiber ;)

    • lms

    • NC

    • 6/28/2021

  • I made these 1-1 substitute with Pamela's GF flour, which I believe is a wheat flour substitute. They were great! The toasted coconut lost its crunch in tupperware but was a really nice touch.

    • Gabi

    • Denver, CO

    • 4/13/2021

  • I adapted this recipe a bit purely because I didn't have all the ingredients but the cookies turned out surprisingly better than I excepted. Adaptations: - I threw shredded coconut in the dough instead of coating the dough with it - I used walnut oil instead of coconut oil - I subbed raisins for dried cranberries - And at the last minute, realized I didn't have baking soda - I also added chia and hemp with the flax because why not? Like I said, they turned out surprisingly well. Dense, very much like a healthy muffin top, the chopped walnut adds a wonderful crunch. Plus, your kitchen will smell incredible when baking these. Overall, I recommend.

    • Anonymous

    • Toronto, ON

    • 4/4/2021