Morning Glory Cookies Recipes

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MORNING GLORY BREAKFAST COOKIES



Morning Glory Breakfast Cookies image

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

1/4 cup coconut oil (melted, 52 g; see note 1)
1/2 cup unsweetened applesauce (128 g)
1/2 teaspoon vanilla
1/4 cup honey (60 g; see note 2)
2 large eggs
1/2 cup rolled oats (46 g)
1/2 cup white whole wheat flour (62 g; see note 3)
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 cup ground flax (26 g; see note 4)
1 carrot (finely shredded, 1/2 cup, 40 g)
1/2 cup shredded coconut (sweetened coconut recommended)
1/4 cup dried cranberries
1/4 cup pecans (chopped)

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



Morning Glory Cookies image

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

3 cups quick-cooking oats
2 cups brown sugar, firmly packed
1 cup butter, softened
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla
1 3/4 cups flour
1 cup pecans, chopped
1 cup coconut
1 cup carrot, shredded
1 cup canned pineapple

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



Morning Glory Breakfast Cookies image

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

2 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup unsalted butter, room temperature
1 teaspoon grated orange zest
2 large eggs
2 teaspoons vanilla extract
1 cup carrot, finely grated (3-4 carrots)
3/4 cup grated peeled apple (1 apple)
1 cup raisins
1/2 cup shredded sweetened coconut
1 cup walnuts, chopped coarsely
powdered sugar, for dusting

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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