Morning Glory Breakfast Cookies are a tasty and healthy way to start your day! Packed with oats, fruits, and nuts, these cookies are chewy and satisfy your hunger.
They’re like having a breakfast muffin in cookie form! I love grabbing one on busy mornings—it’s a quick treat that keeps me energized. Plus, who doesn’t want to eat cookies for breakfast? 😄
Key Ingredients & Substitutions
Old-Fashioned Rolled Oats: These oats give the cookies wonderful texture. If you don’t have rolled oats, steel-cut oats may work but will change the texture. Quick oats will work too but might make the cookies denser.
Whole Wheat Flour: I use whole wheat flour for extra fiber, but all-purpose flour is a fine substitute if that’s what you have. You can even try almond flour for a gluten-free option.
Baking Soda: This helps the cookies rise and stay soft. If you’re out of baking soda, you can use baking powder; just double the amount since baking powder is less potent.
Carrots: Freshly grated carrots are key for moisture and sweetness. You can swap them with zucchini if you’re in need of an alternative, just be sure to squeeze out excess moisture.
Crushed Pineapple: This adds natural sweetness and flavor. Canned peaches or applesauce could work as substitutes, keeping the cookies moist.
Nuts: I love the crunch walnuts or pecans provide, but if you need a nut-free option, simply leave them out or replace them with pumpkin seeds.
What’s the Best Way to Fold in Ingredients to Avoid Overmixing?
When it comes to mixing the batter, it’s important to fold rather than stir. Folding gently keeps the texture light and chewy. Here’s how to do it:
- Use a large spatula or spoon to mix in the carrots and other ingredients. Start at the bottom of the bowl and gently lift the mixture over itself.
- Rotate the bowl as you fold, ensuring all ingredients are incorporated without excessive stirring.
- Stop as soon as you no longer see dry flour or oats; overmixing can lead to tough cookies.
By using this folding technique, your cookies should come out tender and delightful every time!
Morning Glory Breakfast Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Mix-ins:
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1 cup crushed pineapple, well drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries
- 1/4 cup shredded coconut (unsweetened)
- 2 tablespoons chia seeds or flaxseeds (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and around 12-15 minutes for baking. So, in total, just about 30 minutes to enjoy delicious breakfast cookies fresh from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make clean-up easier.
2. Mix the Dry Ingredients:
In a large bowl, take your old-fashioned rolled oats, whole wheat flour, baking soda, salt, cinnamon, and nutmeg (if using). Whisk them together well to combine everything.
3. Mix the Wet Ingredients:
In a separate bowl, crack in the eggs and beat them gently. Then, add the brown sugar, oil, and vanilla extract. Mix until everything is well combined and the mixture is smooth.
4. Combine the Mixtures:
Pour the wet mixture into the dry ingredients. Stir gently until everything is mixed. Don’t worry if it looks a little thick!
5. Fold in the Goodness:
Now it’s time to fold in all the yummy extras! Add the grated carrots, drained pineapple, chopped nuts (if using), raisins or cranberries, shredded coconut, and chia or flaxseeds (if adding). Gently mix until everything is combined.
6. Shape the Cookies:
Using a spoon or a cookie scoop, drop round mounds of the cookie dough on the prepared baking sheets. Aim for about 2 tablespoons each, leaving some space (about 2 inches) between them to allow for spreading.
7. Bake the Cookies:
Pop the baking sheets into your preheated oven and bake for about 12-15 minutes. You’re looking for lightly golden edges and a set middle.
8. Cool the Cookies:
Once done, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This will help them firm up a bit. Then, transfer them to a wire rack to cool completely.
9. Storing Your Cookies:
Keep your delicious breakfast cookies in an airtight container at room temperature for up to 4 days. Or, if you want to enjoy them later, they freeze beautifully! Just pop them in the freezer for longer storage.
Enjoy these wholesome, chewy breakfast cookies as a perfect grab-and-go morning snack!
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Can I Use Different Sweeteners?
Absolutely! You can substitute brown sugar with honey, maple syrup, or coconut sugar. Just remember that using a liquid sweetener like honey may require reducing the amount of liquid in the recipe slightly.
Can I Omit Nuts or Use a Different Type?
Yes, you can completely omit the nuts if you prefer or are allergic. You can also swap in different nuts like almonds or pistachios, or use seeds like pumpkin or sunflower seeds for added crunch!
What If I’m Out of Pineapple?
No worries! You can substitute the crushed pineapple with equal parts of applesauce, mashed banana, or even finely chopped apples. Just make sure to reduce the overall moisture if using a highly liquid alternative like applesauce.
How Should I Store These Cookies?
Store your breakfast cookies in an airtight container at room temperature for up to 4 days. For longer storage, you can pop them in the freezer; they freeze well and will last up to 3 months!
