First things first, these aren't just any breakfast cookie.
Nut-free + Gluten-free
Loaded with shredded apple, carrot, and zucchini
Sweetened with banana and dates
Studded with juicy raisins
And perfectly spiced with cinnamon
It took me at least four tries to get the recipe where I wanted it. See, I have memories of eating the most delicious morning glory muffins from a (now closed) bakery back home. My mom would pick-up a few for breakfast whenever she went to Evansville for a shopping trip, and we'd have them warm with a schmear of cream cheese the next morning. So. Good.
Memories are definitely hard to replicate and measure up to, but I'm super pleased with the result! My healthy, 100% whole food version of a favorite breakfast treat.
I've been making a batch and freezing the cookies for an easy grab and go breakfast, especially pre-workout. On lazier days, I'll warm one up in the toaster oven and slater it with coconut yogurt or almond butter. Add a warm cup of coffee, and I'm in serious breakfast heaven.
Morning Glory Cookies (Nut-free)
Makes 14 large cookies
1 medium apple, shredded
1 medium carrot, shredded
1 small zucchini, shredded
1 cup sunflower seeds, turned into coarse flour
2 cups oats
2 flax eggs (see notes below)
1 Tbs. coconut oil
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. fine sea salt
1/3 cup organic raisins
Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper.
Combine the shredded apple, carrot, and zucchini in a large bowl and set aside.
Add the sunflower seeds to a food processor fitted with an S-blade. Pulse until the seeds are broken down into a coarse flour. Transfer to a separate bowl (not the same one as the vegetables) and combine with the rolled oats.
Next, add the bananas, dates, flax eggs, coconut oil, vanilla extract, cinnamon, and sea salt to the food processor. Pulse until the dates are completely broken down and the mixture is smooth.
Pour the banana mixture over the shredded apple and vegetables and stir until well combined. Then, fold in the sunflower seeds and oat mixture. The dough should be thick and sticky. Add the raisins and mix again.
Drop the dough by 1/4 cup portions onto the lined baking sheets, leaving several inches around each cookie. Then use your hands to press the dough balls into flat circles (approximately 1/4-1/2 inch thick).
Bake for 20-25 minutes, rotating the pans halfway though. The bottoms should be golden brown and the centers firm to the touch. Let cool for 10 minutes on the sheet pan, before transferring to a cooking rack.
Store cookies in an airtight container at room temperature for 1-2 days or in the fridge for up to one week.
To freeze, wrap each cookie individually in parchment paper then store in a sealed container for up to 3 months. Let defrost for 10 minutes before eating, or place in the microwave or toaster oven to warm through.
Serving suggestion: Try these with a big schmear of almond butter or coconut yogurt!
For the two flax eggs, mix 2 tablespoons flax meal with 6 tablespoons water and let set for 10 minutes.