• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 16

Morning Glory Breakfast Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 tbsp chia seeds (or ground flax) + 3 tbsp water
  • 1 medium very over-ripe banana
  • ½ cup unsweetened applesauce
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 cup Bob's Red Mill almond flour
  • 1 cup oat flour (you can make your own by grinding oats in the blender, use certified gluten-free if necessary)
  • ½ cup old fashioned oats (use certified gluten-free if necessary)
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp salt
  • ⅓ cup walnuts, chopped
  • ½ cup shredded carrot
  • ¼ cup shredded unsweetened coconut
  • ¼ cup dried cranberries


Preheat oven to 350F. Line a baking sheet with parchment paper or spray with cooking spray.
In a small bowl, stir together chia and water. Set aside.
Place banana in a medium mixing bowl and mash with a fork. Add applesauce, maple syrup and vanilla extract, stirring to combine. Stir in chia and water mixture.
Add almond meal, oat flour, oats, baking soda, cinnamon, ginger, and salt. Mix until just combined. Fold in walnuts, shredded carrot, coconut, and cranberries.
Using wet hands, roll mixture into 16 medium to large balls of "dough". They will a bit wet and sticky--that's ok! Wet hands again to pat down cookies until they look round and smooth. Lightly flatten with hands. They won't spread very much.
Bake for 20 minutes. Cool cookies on a wire rack. Store cooled cookies in an air-tight container in the fridge.

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