MORNING GLORY BREAKFAST COOKIES
These morning glory breakfast cookies are loaded with healthy ingredients including carrots, ground flax, applesauce and eggs. The perfect portable meal prep breakfast or snack on the go!
Provided by Denise Bustard
Categories Breakfast
Time 28m
Number Of Ingredients 15
Steps:
- Pre-heat- Heat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- Wet ingredients- In a microwave- safe dish, melt the coconut oil. Stir in the applesauce, vanilla, honey and eggs.
- Dry ingredients- Measure out the rolled oats, white whole wheat flour, ginger, cinnamon, baking powder and flax, and mix into the wet ingredients until well combined. Fold in the carrots, coconut, dried cranberries and pecans.
- Form the cookies- Using a measuring cup, scoop ¼ cup portions onto the parchment paper and pat into circular 'cookies' about ½ inch tall with a spoon. The batter will be soft.
- Bake- Bake for 11-13 minutes, until the tops of the cookies spring back when touched.
Nutrition Facts : ServingSize 1 cookie, Calories 193 kcal, Carbohydrate 17 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 33 mg, Fiber 3 g, Sugar 6 g
MORNING GLORY COOKIES
This is a great alternative to a morning glory muffin and can be prepared for a large number of people for breakfast or brunch - use 1 teaspoon per cookie. I substituted wheat flour with spelt flour and drained the pineapple. Since I did not have one cup of pecans, I added chopped dates and raisins to make one cup. They are usually a big hit and can be frozen!
Provided by Hedgren
Categories Drop Cookies
Time 50m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Lightly grease cookie sheet or line cookie sheet with parchment paper.
- Combine oats, brown sugar, butter, eggs, baking soda, cinnamon, salt and vanilla in a large mixing bowl and beat until smooth. Add flour and mix well. Stir in pecans, coconut, carrots and pineapple. Blend well. Using a 1/4-cup measure, scoop dough into prepared sheets, leave dough in mounds.
- Bake 18 to 20 minutes or until edges are lightly brown. Yields 36.
Nutrition Facts : Calories 184.2, Fat 9.6, SaturatedFat 5, Cholesterol 25.3, Sodium 115.7, Carbohydrate 23, Fiber 1.7, Sugar 12.9, Protein 2.6
MORNING GLORY BREAKFAST COOKIES
I use an ice cream scoop to make the cookies..the dough is kind of sticky..these are excellent..I like grab a handful for my friends and myself on garage sale days!
Provided by grandma2969
Categories Drop Cookies
Time 40m
Yield 20 cookies
Number Of Ingredients 14
Steps:
- Position a rack in the middle of the oven.
- preheat oven to 350*.
- line two baking sheets with parchment paper.
- sift flour, baking power, salt and cinnamon in a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and orange zest until smoothly blended -- about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about 1 minute. Mix in the carrots, apple, raisins, coconut and walnuts.
- The batter will become quite liquid from the moist carrots and apples.
- on low speed, add the flour mixture ,mixing just until incorporated. the dough will be soft and sticky.
- using an ice cream scoop, preferably, or measuring cup with 1/4 cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
- bake the cookies one sheet at a time until the bottoms are browned and the tops are pale but firm, and a toothpick inserted near the center of a cookie comes out dry, about 20 minutes.
- cool the cookies on the baking sheet for 5 minutes., then using a wide metal spatula, transfer to wire rack to cool completely.
- dust the cooled cookies with powdered sugar -- if desired.The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Nutrition Facts : Calories 206.1, Fat 12, SaturatedFat 5.5, Cholesterol 39.5, Sodium 65.1, Carbohydrate 22, Fiber 1.5, Sugar 6.1, Protein 3.7
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MORNING GLORY BREAKFAST COOKIES RECIPE | KING ARTHUR …
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- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger.
- Set aside., In a separate large mixing bowl, beat together the coconut oil, butter, and sugars until pale and creamy., Add the eggs one at a time, beating until smooth and scraping the bottom and sides of the bowl after each one; then beat in the vanilla., Stir the dry ingredients then the remaining add-ins into the wet mixture just until evenly incorporated., Drop the dough in 2" balls onto the prepared baking sheets, spacing them about 2" apart; a jumbo cookie scoop is the right-sized tool for this job., Bake the cookies for 13 to 15 minutes, until they're just set at the center., Remove the cookies from the oven and transfer them to a rack to cool., Store baked cookies in an airtight container for up to 2 days.
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