These cookies are based off of the ingredients in a classic Morning Glory muffin. The flavors work perfectly as a variation on a chewy oatmeal cookie. I love them for a quick breakfast full of fiber or a sweet, micronutrient-rich afternoon snack. This is a great recipe for baking some of the cookies and freezing the rest, that way you can pop them in the oven as a last minute, nourishing treat!

In this recipe I use this scoop for small cookies, you could make larger or smaller versions, just adjust your cook time up or down respectively.

Print Recipe

Morning Glory Breakfast Cookies

Prep Time1 hour hr

Cook Time15 minutes mins

Course: Breakfast, Snack

Keyword: breakfast, cookies, fiber, iron

Author: Leah Porche, Leah Porche, RDN, LDN

Ingredients

• 1.5 cups flour
• 1 tablespoon cinnamon ground
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter unsalted
• 1 cup brown sugar
• 2 eggs large, room temperture
• 3 tablespoons molasses
• 3 cups oats whole rolled, old fashioned
• 1/2 cup carrot shredded (about 2 whole)
• 1/2 cup apple shredded (about 1 whole)
• 1/2 cup cranberries dried
• 1/2 cup golden raisins
• 1 cup pumpkin seeds

Instructions

• Preheat oven to 350°F and line 2 large baking sheets with parchment paper or silpats. 
• In a large mixing bowl, whisk the flour, baking soda, cinnamon, and salt together, set aside. 
• Whisk the softened butter and sugar together until smooth, about 2 minutes. 
• Add the eggs and mix well, until combined, about 1 minute.  
• Add molasses and mix until combined.
• Then, fold in oats, carrot, apple, cranberries, raisins, and seeds.
• Using a scoop, or large spoon, place the portioned dough on the baking sheets about 2 inches.  
• Bake for 13-15 minutes until lightly browned. 
• Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. 
• Cool completely before storing in an air tight container. 

Notes

This dough freezes very well. When the cookies are portioned on the cookies sheet place them in the freezer for 4-6 hours, then place the uncooked, frozen cookies in an airtight container or freezer storage bag. When you’re ready to bake follow the normal baking instructions adding 3-5 minutes of cook time.

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