These Morning Glory Breakfast Cookies are the perfect way to start your day! Packed with oats, fruits, and nuts, they’re chewy and full of flavor.
They’re like having cake for breakfast without any guilt! I love grabbing one on busy mornings—they’re tasty and keep me feeling full. A delicious way to power up!
Key Ingredients & Substitutions
Old-fashioned rolled oats: These give the cookies their hearty texture. Quick oats can be used, but they may make the cookies softer. I like sticking to rolled oats for that nice chewiness.
Whole wheat flour: This adds fiber and nutrients. If you’re gluten-free, try almond flour or a gluten-free baking blend instead. Just make sure it’s a 1:1 blend for best results.
Vegetable oil: I usually use coconut oil for its flavor, but you can also swap in melted butter or any neutral oil like canola. Each will give a slightly different texture but will still be delicious.
Grated carrots: Freshly grated carrots brighten the flavors. If you’re in a pinch, pre-packaged shredded carrots work too—just be mindful of the size for even mixing.
Pineapple: Crushed pineapple not only adds moisture but also balances the sweetness. Fresh pineapple works if you can’t find canned, but drain it well to avoid too much liquid.
Nuts: Chopped walnuts or pecans add crunch and richness. If you’re nut-free, substitute with sunflower seeds or simply skip them altogether.
How Can I Ensure My Cookies Turn Out Perfectly Every Time?
The key to great Morning Glory Breakfast Cookies is in the mixing and baking. Here are some tips to help you out:
- Don’t overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies.
- Use a cookie scoop: This helps keep all your cookies uniform in size, ensuring even baking.
- Flatten slightly: Before baking, gently flatten the cookies. This helps them spread out a bit and ensures they bake evenly.
- Watch the baking time: Start checking around the 12-minute mark. Once edges turn golden, they’re likely ready. They’ll continue to set as they cool.
- Cooling is key: Let them rest on the baking sheet for a few minutes before transferring. This helps them firm up so they don’t fall apart.
With these tips, you’ll have perfectly delicious breakfast cookies that are great for any morning routine! Enjoy your baking adventure!
Morning Glory Breakfast Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups old-fashioned rolled oats
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ⅓ cup vegetable oil (or melted coconut oil)
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 ½ cups grated carrots (about 3 medium carrots)
- ½ cup crushed pineapple, drained well
- ½ cup shredded coconut (sweetened or unsweetened)
- ⅓ cup chopped walnuts or pecans (optional)
- ½ cup raisins or chopped dates
- 2 tablespoons chia seeds or flaxseeds (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12-15 minutes to bake. In total, you can expect to spend around 30 minutes from start to finish until you have delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. Also, line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Whisking helps to evenly distribute the baking soda and spices, which is important for good flavor and texture.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs with the vegetable oil, brown sugar, and vanilla extract until everything is smooth and combined. This will be the base that adds moisture to your cookies!
4. Combine Wet and Dry Ingredients:
Now, gently stir the wet mixture into the dry mixture until just combined. Be careful not to overmix; a few lumps are okay! This keeps your cookies tender.
5. Add the Fun Stuff:
Fold in the grated carrots, crushed pineapple, shredded coconut, nuts (if using), raisins, and chia seeds or flaxseeds (if using). Give it a gentle mix until everything is well combined.
6. Scoop and Shape:
Using a spoon or cookie scoop, drop rounded tablespoons of the batter onto your prepared baking sheet. Leave about 2 inches between each cookie. Gently flatten each mound with the back of the spoon for even baking.
7. Bake:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. You’ll know they’re ready when the edges turn golden and the centers look set—don’t worry if they look a little underbaked; they’ll firm up as they cool!
8. Cool Down:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them hold their shape and stay chewy!
9. Store for Enjoyment:
Once completely cooled, store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well, so feel free to stash some away for later!
These hearty, flavorful cookies make a nutritious grab-and-go breakfast or a delightful snack. Enjoy them with a cup of coffee or tea, and savor the goodness!
Can I Use Quick Oats Instead of Rolled Oats?
Yes, you can use quick oats, but keep in mind that your cookies may turn out softer. Rolled oats give a chewier texture, which many prefer for these cookies!
How Can I Make These Cookies Gluten-Free?
To make gluten-free Morning Glory Cookies, substitute the whole wheat flour with a 1:1 gluten-free flour blend. Be sure to check that your oats are certified gluten-free as well!
Can I Skip the Nuts?
Absolutely! If you have nut allergies or simply prefer not to use them, you can omit the nuts. You can also substitute with seeds like pumpkin or sunflower seeds for added crunch.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
