Morning Glory Breakfast Cookies #CreativeCookieExchange

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Non-breakfasty things I've eaten for breakfast: cold pizza (although this should definitely be an official breakfast food by now), leftover eggplant parmesan hero, tacos, leftover fried rice, a tuna sandwich, cheesecake (I'm not proud of this), potato chips (I'm not proud of this either. At least you could make the dairy excuse for the cheesecake). But despite this rather non-traditional mix, I have not, until now, had cookies for breakfast. And let me tell you, cookies—especially these—make a mighty fine breakfast.

If one needs to justify the whole cookies-for-breakfast thing, one could make a very good case for these as being the ultimate healthy breakfast. I mean, if one looks at them a certain way (and squints really hard) they're the whole food pyramid in one compact package, right? Grains? Check. Fruits and veggies? Check. Dairy? Check. Protein? Check. Fats? Check. And not to pat myself on the back or anything, but I even made them a teensy bit healthier for you by swapping the all-purpose flour for white whole wheat and rolled oats and the refined sugar for organic honey. (And pineapple for the nuts but that's because I hate nuts. You could always add them back in—just don't tell me about it because nuts make me cry.) They're big, they're dense, they're soft, they're chewy, they're hearty and they're filling—a completely and totally satisfying breakfast if ever there was one. And they're COOKIES, so you can feel all audacious and daring as you flout breakfast convention. Take THAT, shredded wheat!

These Morning Glory Breakfast Cookies (a riff on the famous Morning Glory muffin) is my entry for the September #CreativeCookieExchange theme: Drop Cookies. Make sure you check out the links below to see what the other CCE-ers came up with.

Morning Glory Breakfast Cookies

Ingredients

  • 2 cups white whole wheat flour (or all-purpose flour)
  • 1 cup rolled oats (not quick cooking)
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 -1/2 sticks unsalted butter, room temperature
  • 1-1/4 cup mild honey
  • 2 tsp orange zest
  • 2 large eggs
  • 1 cup finely grated carrots
  • 3/4 cup grated apple (skin on if organic)
  • 1 cup golden raisins
  • 1/2 cup shredded sweetened coconut 
  • 1 cup sweetened dried pineapple, diced

Directions

  • In a small bowl, stir together the flour, oats, baking powder, salt and cinnamon. Set aside.
  • In the bowl of a stand mixer, cream the butter for about a minute on medium speed, then add the orange zest and honey and continue mixing until smoothly blended, scraping down the bowl as needed.
  • Add the eggs and vanilla and mix until just blended, then mix in the carrots and fruits. The batter will be somewhat liquid. Cover and refrigerate for 30–60 minutes to fully hydrate the mixture.
  • While the batter is resting, line two baking sheets with parchment and preheat the oven to 350°
  • Using a 1/4 cup capacity ice cream scoop (or 1/4 cup measuring cup), scoop the dough onto the baking sheets in rounded mounds, spaced at least 2-1/2 inches apart.
  • Bake the cookies for about 20 minutes, until lightly browned around the edges. The tops should be somewhat firm but still light in color. Test for doneness by inserting a toothpick into the center of a cookie. If dry and crumb-free, the cookies are done. Don't overbake!
  • Cool the cookies on the baking sheets for about 5 minutes, then transfer to a wire rack to fully cool.

Recipe adapted from Elinor Klivans, Big Fat Cookies. Sadly, out of print, but available from third-party sellers.

#CreativeCookieExchange for September: Drop Cookies

We are kicking it old school this September with Drop Cookies! Keep reading to see what craggy and chewy masterpieces everyone came up with…

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made: