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You are here: Home / Breakfast / Morning Glory Breakfast Cookies (vegan + gf)

Morning Glory Breakfast Cookies (vegan + gf)

August 8, 2019 By Taesha 19 Comments

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Now these Morning Glory Breakfast Cookies are how to start a day right! The perfect taste and texture, healthy and loaded with amazing ingredients! Gluten free, vegan, and naturally sweetened. These are a morning must-make!

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Morning Glory Breakfast Cookies served in a tower of four cookies with a jar of milk blurred in the background

Cookies for breakfast?

Um, who here wants cookies for breakfast? Oh everyone? Yeah, I thought so.

Seriously, cookies for breakfast is kind of the best idea ever, but they should still be healthy and full of nutrient dense ingredients that fuel the body with nothing but good stuff! Like these Morning Glory Breakfast Cookies!

These beauties are PACKED with veggies, fiber, healthy fats and are naturally sweetened. And they are egg-free to boot, since I know so many of you are needing egg-free recipes for your home. However, they are still soft and sweet, making them the perfect breakfast to make ahead of time for a busy morning…or enjoy as a snack or healthy little afternoon treat!

How to make your own oat flour

Making your own oat flour at home is super easy and only requires a blender.

For this recipe, place 2 1/2 cups of uncooked rolled oats into your blender and pulse until the oats are broken down into a flour.

If you prefer, you can also buy pre-made oat flour at many grocery stores or online.

An important thing to remember is that not all oats or oat flours are automatically gluten free. If gluten free is important, be sure to buy oats that have a specific label “gluten-free”.

Tip

  • Use a food processor to grate carrots and apples. You can totally use a box grater, but if you are all about saving time in the kitchen, using your food processor with the shredding blade attachment is a great kitchen hack that I often use!
Morning Glory Breakfast Cookies recipe steps demonstrated in a collage of four images with a number on top of each

Suggested Adaptations

  • Sub the raisins for chocolate chips for a little something extra sweet
  • Use eggs instead of flax meal and water. If eggs aren’t a no-go in your house, feel free to sub 2 large eggs or 3 small for the flax and water in this recipe.
  • Use whole wheat flour instead of the oats. If gluten free isn’t important in your house, sub the oat flour for whole wheat.

Other veggie-loaded breakfast recipes you are going to adore

  • Instant Pot Morning Glory Oatmeal 
  • Chocolate Zucchini Oatmeal
  • Oatmeal Green Smoothie Muffins
  • Oatmeal Green Smoothie Waffles

Loving these morning glory breakfast cookies and hungry for more?

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Overhead on the healthy and delicious Morning Glory Breakfast Cookies that are served straight out of the oven and looking absolutely inviting
Morning Glory Breakfast Cookies served in a tower of four cookies with a jar of milk blurred in the background
Print Recipe
5 from 4 votes

Egg-Free Morning Glory Breakfast Cookies

Now these Morning Glory Breakfast Cookies are how to start a day right! The perfect taste and texture, healthy and loaded with amazing ingredients! Gluten free, vegan, and naturally sweetened. These are a morning must-make!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Keyword: cookies for breakfast, egg free, gluten free, nut-free option, vegan
Servings: 16 cookies
Calories: 160kcal

Ingredients

  • 3 tbsp flax meal
  • 9 tbsp water
  • 1/3 cup coconut oil melted
  • 1/3 cup maple syrup or honey
  • 1/2 cup grated apple
  • 1/2 cup grated carrot
  • 2 cups oat flour make sure it is certified gluten free if gluten free is important
  • 1/2 cup unsweetened coconut, shredded
  • 1/4 tsp sea salt
  • 1/2 tsp gluten free baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 cup almond or coconut milk or milk of choice
  • 1/3 cup raisins

Instructions

  • Preheat your oven to 350℉ and line two baking sheets with parchment paper or silicone baking mat. Alternatively, use a little extra coconut oil to grease the sheets to prevent the cookies from sticking.
  • In a medium bowl. Combine the water and ground flax meal. Let it sit for about 5 minutes to allow it to "gel". This will make the "flax eggs" and serves as a binding agent in the cookies.
  • After the flax "eggs" have gelled, add the remaining ingredients except the raisins to the bowl. Mix throughly.
  • Fold in raisins.
  • Using a small cookie scoop or a heaping tablespoon, portion the cookies out onto your prepared baking sheet.
  • Gently flatten the cookies a bit with the palm of your hand.
  • Bake for about 12 minutes or until lightly golden brown. Remove from the oven and allow the cookies to cool on cooling rack.
  • Enjoy immediately, store in an airtight container, or freeze for breakfasts or snacks

Notes

  • Use a food processor to grate carrots and apples. You can totally use a box grater, but if you are all about saving time in the kitchen, using your food processor with the shredding blade attachment is a great kitchen hack that I often use!

Nutrition

Calories: 160kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Sodium: 51mg | Potassium: 159mg | Fiber: 2g | Sugar: 5g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Vegetarian, Veggie-Loaded Tagged With: breakfast cookie, gluten free, vegan, veggie loaded

Previous Post: « Slow Cooker Chicken & Butternut Squash Stew
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Reader Interactions

Comments

  1. Joanna

    August 11, 2019 at 2:35 am

    If using eggs, how many eggs should be used for this recipe?

    Reply
    • Taesha

      August 11, 2019 at 3:09 pm

      I would suggested 2 large or 3 small eggs instead of the flax and water mixture

      Reply
      • Annie Munoz

        November 25, 2019 at 6:17 pm

        Thank you for sharing this recipe. My kids liked them. I did use the chocolate chips instead of raisins and i added a bit more honey and maple syrup. Next time ill tey to sneak in more apple and carrot. This is a very dense dough so i had to make them pretty thin in order to cook through. My first batch came out more like muffins than cookies 😁..

        Reply
  2. Caitlin

    August 11, 2019 at 2:01 pm

    This looks amazing and I’m going to make it part of our meal plan this week.
    When you say there can be a substitution in the recipe it would be helpful if you could put in the amount of the ingredient.
    Like, I would prefer to use eggs instead of flax, how many should I use?
    Thanks!

    Reply
    • Taesha

      August 11, 2019 at 3:09 pm

      Totally understandable. I usually do explain, but seemed to have accidentally left out how properly replace flax “eggs” with real eggs. Fixed now

      Reply
      • Jill

        September 9, 2020 at 7:56 pm

        You are the queen of amazingly delicious, veggie loaded, and healthy muffin recipes! Have you ever thought about a recipe for morning glory muffins? I’m on the hunt for a morning glory muffin recipe!!

        Reply
        • Taesha

          September 9, 2020 at 8:49 pm

          Thank you for your kind words! I love that idea and will totally have to give it go!

          Reply
  3. Kim

    August 11, 2019 at 4:10 pm

    5 stars
    Delicious! Made them this morning and they are delightful 🙂

    Reply
    • Taesha

      August 11, 2019 at 4:21 pm

      Yay! I’m so glad you enjoyed them and thank you for taking the time to share your rating!

      Reply
  4. Betsy

    September 4, 2019 at 6:39 pm

    5 stars
    These are delicious! I ran out of raisins and used a little grated fresh ginger instead of dried. Definitely will be a part of my (and my toddler’s) regular rotation. Recipe made 12 very large cookies.

    Reply
    • Taesha

      September 4, 2019 at 6:47 pm

      I’m so glad!

      Reply
  5. Kristie Mortazavi

    September 22, 2019 at 11:39 pm

    These smell delicious, however my batter is very runny. I used two eggs instead of the flax egg and I double checked all of my measurements. Should I add more oat flour?

    Reply
    • Taesha

      September 23, 2019 at 3:59 pm

      Were your eggs on the large side? If so, that certainly may be the issue and, yes, a little more oat flour would help

      Reply
  6. Alison

    March 12, 2020 at 5:09 pm

    I made these this morning using the flax eggs and found them very runny too! Looked more like cake batter than cookie dough so I added a bit more oat flour. Going on 30 mins of baking and they still aren’t browned. Hoping they turn out!

    Reply
    • Taesha

      March 12, 2020 at 5:30 pm

      Interesting! Time to retest and see if I can figure out the issue. I’ve always had great success with this recipe, but its good to revisit!

      Reply
  7. ปั้มไลค์

    July 16, 2020 at 1:22 pm

    5 stars
    Like!!

    Reply
  8. Helena

    November 23, 2020 at 12:34 pm

    5 stars
    My favorite image is the one that has milk in the background. Cookies and milk combo makes my mouth water immediately! 🙂

    Reply
  9. Kristin

    January 1, 2021 at 10:12 pm

    Can you use regular oats, instead of oat flour? Or a mixture of oats and regular flour?

    Reply
    • Taesha

      January 1, 2021 at 11:16 pm

      You can grind oats in your blender and make oat flour! Or replace the oat flour with whole wheat flour

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe that real food should taste amazing AND be easy to make!

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