These Morning Glory Breakfast Cookies are a great grab-and-go breakfast full of healthy ingredients. They are slightly crisp around the edges, but are soft and chewy in the center and are naturally sweetened, gluten-free + dairy-free If you are looking for more easy on-the-go breakfast ideas, check out some of my favorites!Banana Almond Protein Breakfast CookiesZucchini Chocolate Chip Oatmeal Muffin CupsGreek Egg Muffins
Ingredients
- 1 ¼ cup almond flour
- 1 ½ cup whole rolled oats
- 1/3 cup finely shredded unsweetened coconut
- ¼ cup coconut sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp ginger
- ½ tsp sea salt
- 2 eggs
- 1 cup grated carrots, (about 3 medium)
- ¼ cup apple sauce
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- 1 ½ tsp vanilla extract
- ¼ cup chopped pecans
- ¼ cup golden raisins
Instructions
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- In a large bowl, stir together the almond flour, oats, coconut, coconut sugar, baking powder, baking soda, cinnamon, ginger and salt.
- In a medium bowl, combine the eggs, carrots, apple sauce, coconut oil, maple syrup, and vanilla and stir well.
- Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the pecans and raisins.
- Scoop ¼ cup of batter for each cookie onto the baking sheets. Bake for 15 minutes, or until golden around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
