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Epicurious

Morning Glory Breakfast Cookies

Breakfast cookies with nuts and granola
Photo by Alex Lau, Styling by Rebecca Jurkevich

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Recipe information

  • Yield

    Makes 14

Ingredients

½ cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon kosher salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1 large carrot (about 4 ounces), peeled, shredded (about ¾ cup)
1 large egg, beaten to blend
¾ cup chopped walnuts
½ cup old-fashioned oats
½ cup plain Greek yogurt
½ cup virgin coconut oil, melted, cooled if solid
⅓ cup pumpkin seeds (pepitas)
⅓ cup pure maple syrup
¼ cup golden raisins
2 tablespoons flaxseeds
¼ cup plus 2 cups coconut flakes

Preparation

  1. Step 1

    Preheat oven to 375°. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.

    Step 2

    Mix carrot, egg, walnuts, oats, yogurt, oil, pepitas, maple syrup, raisins, flaxseeds, and ¼ cup coconut flakes in a large bowl. Add dry ingredients and mix well to combine. Let sit 10 minutes at room temperature to thicken slightly. Transfer remaining 2 cups coconut flakes to a medium bowl.

    Step 3

    Scoop scant ¼-cupfuls directly into bowl of coconut flakes and toss gently to coat (dough will be sticky). Arrange coconut-coated dough on 2 large, parchment-lined baking sheets, spacing 2" apart. Flatten each ball slightly.

    Step 4

    Bake cookies until coconut is golden and tops spring back when touched, 15–17 minutes. Let cool.

    Step 5

    Do Ahead: Cookies can be made 4 days ahead. Store in an airtight container at room temperature.

TagsCookieDessertCarrotRoot VegetableVegetableWalnutNutSnackHealthyishBakingBreakfastBon Appétit
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