Morning Glory Breakfast Cookies
Healthy breakfast cookies that are vegan, gluten-free and refined sugar-free and packed with all of the flavor of a classic Morning Glory muffin!
Good morning! I made you breakfast cookies!
I thought they seemed suiting for a Monday. That way we can keep the joy alive from the weekend. Speaking of, how was yours? Did you do anything fun to celebrate the holiday?
Mine started off great when I got a call from our vet on Friday informing me that Coco’s biopsy results were completely benign. Hallelujah!
Then on Saturday something not-so-great happened. We woke up to discover that my husband’s car had been stolen just ten steps from our front door.
To be honest, I’ve not-so-secretly wanted him to get rid of that car for years now. It was his first and only car, 23 years old and it had over 250,000 miles on it. He’s never driven it more than 10-15 miles a day, to and from work, so it served it’s purpose in that regard but I didn’t consider it to be a safe or reliable vehicle.
With that said, I never in a million years would have imagined that someone would steal it so it makes me kind of sad now that it’s gone. He put a lot of work into making sure it ran long enough to get by as we save for our first home and it feels violating to have someone just come and take that away.
But in the grand scheme of things, it really doesn’t matter. It’s only a material item and we have so much else to be grateful for. One positive thing that will come from it is that he’ll be riding his bike to work until we figure out what’s next. I’ve been trying to get him to exercise regularly for as long as I can remember and now he doesn’t have much of a choice!
I figured these breakfast cookies would give him a good source of energy to start his new morning commute with seeing how they’re full of healthy complex carbs, protein, and lots of vitamins and minerals.
Rather than using flour, I ground up whole grain oats and walnuts in the food processor for the base. Then to help bind and sweeten them, I blended a few ripe bananas with dates and maple syrup which gives them a scrumptious caramelized flavor.
The remaining ingredients are inspired by Morning Glory muffins which are typically filled with coconut, carrots, pineapple, raisins and apples. I couldn’t quite fit all of those in cookie form so I went with my favorites but you can always substitute some of the carrot for apple or add in dried pineapple or raisins if you want.
By the way, if you happen to be looking for a healthier form of the muffin you should check out Julia’s Grain-free Morning Glory Muffins. Those are next on my list!
1 and 3/4 cup rolled oats
1 cup walnuts or pecans
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup shredded carrot (approx. 2 large carrots)
1/2 cup shredded unsweetened coconut
2 medium-size ripe bananas
1 teaspoon vanilla extract
4 Mejdool dates, pitted
1/4 cup pure maple syrup
1 tablespoon melted coconut oil
- Preheat the oven to 325°F and then grease or line a baking sheet with parchment paper and set aside.
- Place 1 cup of the oats and 1/2 cup of the walnuts in a food processor and blend on high until finely ground, about 30 seconds. Transfer the ground oat/walnut mixture to a large bowl along with the baking powder, cinnamon, salt, and ginger then sift together. Add the remaining walnuts and oats to the bowl as well as the shredded carrot and coconut then set aside.
- Next place the banana, vanilla extract, dates, maple syrup and coconut oil in the food processor and blend until smooth. Pour the mixture into the large bowl with the other ingredients and stir until well-combined.
- Scoop heaping tablespoon sized portions out and shape into 16 balls. Arrange each a few inches apart on the cookie sheet and then gently flatten each one with your hand. Bake in the oven for 10-12 minutes then remove and allow to cool for at least an hour so that they have time to firm up. Store in an airtight container for up to 5 days.
Feel free to substitute shredded apple, dried pineapple or raisins in place of some of the carrots.