Morning Glory Breakfast Cookies are healthy, grain-free breakfast cookies made with avocado, buckwheat flakes, almond flour and no-refined sugar!
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How are we half way through April already? Easter is just a few days away, and I'm looking forward to enjoying all the spring weather!
FYI, if you're not familiar with Newfoundland weather, it won't actually feel like spring here until closer to June. Over the last few days, it's been cold and windy and we've had snow and freezing rain. Spring is nowhere in sight.
But the days are getting longer, and early mornings are a little easier when you aren't crawling out of bed in the dark.
Mornings are also a little easier when you have a stash of these Morning Glory Breakfast Cookies ready and waiting. They're meal prep friendly, and loaded with healthy fats and fibre for a filling breakfast on the run.
What are morning glory breakfast cookies?
Morning glory breakfast cookies are just a fun twist on morning glory muffins, which are typically loaded with carrots, raisins, nuts, apple and coconut.
These breakfast cookies are similar in taste and texture to their muffin counterparts, except they're a little firmer and shaped like patties. And this cookie recipe goes a step further to make sure your on-the-go breakfast is oil-free, refined sugar-free and grain-free!
How do you make these cookies?
It might seem like there are a lot of ingredients in these breakfast cookies, but I promise they're super easy to make.
Start by creaming together the avocado and sugar. You can do this with an electric mixer or blender. I used a handheld electric mixer here. Then, beat in your your eggs (one at a time), vanilla and apple sauce, and mix until creamy. The colour of the mixture will look a little green but this will change as the other ingredients are added.
Next, mix in the almond flour, cinnamon, baking soda and salt. The mixture will start to turn brown and become thicker.
That's it for the mixing (or blending). Now you just need to stir in all the add-ins - buckwheat flakes, grated carrot, chopped walnuts, shredded coconut and raisins. The mixture will be thick, but it will also be sticky.
Using an ice cream scoop to portion out the batter, use your hands to shape into 12 patties. Since the mixture is sticky, you might need to rinse your hands a few times while shaping the patties.
Arrange the cookies on a baking sheet and bake for 20-22 minutes. That's it!
Are these cookies gluten-free?
Yes, this version of morning glory breakfast cookies is gluten-free. They're made with buckwheat flakes and almond flour, so they're both gluten-free and grain-free. As usual, make sure any spices you use (cinnamon, in this case) are also gluten-free.
How are these breakfast cookies refined sugar-free?
They are sweetened with coconut sugar, which is unrefined and made from evaporated coconut blossom nectar. The recipe also uses unsweetened raisins and apple sauce, and the drizzle of white chocolate on top is totally optional. So to keep these cookies truly refined sugar-free, forego the white chocolate.
Can you substitute oat flakes for buckwheat flakes?
Absolutely! Oat flakes and buckwheat flakes are very similar in texture, so I use them interchangeably in many recipes. If you want to keep these cookies gluten-free, just make sure to use gluten-free oats.
Why substitute avocado for oil or butter?
Using avocado in place of oil or butter is great for a few reasons. Avocado is a nutrient dense food, so it's a good way to add vitamins, minerals and healthy fats to your baked goods.
Avocado is also perfect for dairy-free baking. I don't often bake with butter, so when I'm not using extra virgin olive oil or coconut oil in my baking, I usually opt for avocado.
Just a few things to remember when substituting avocado for butter in baking:
Since avocado doesn't melt like butter, you will need a greater quantity of wet ingredients to coat your dry ingredients. That's why I added apple sauce to these breakfast cookies.
You will also need to bake your recipe at a lower temperature for a longer period of time.
Lastly, your cakes and muffins might end up a little flatter than if you used butter. If this is a concern, try swapping out just half the butter for avocado.
Can you freeze breakfast cookies? Are breakfast cookies good for meal prep?
Breakfast cookies are perfect for meal prepping and freezing. When I make a batch on Sundays, I normally leave three cookies out for the first three days of the week, and then I freeze the rest. I just place them in a single layer in an airtight container, or if I'm layering them, I just place a sheet of wax paper in between each layer. Defrost them in the refrigerator overnight before enjoying.
That's it! I hope you love these cookies as much as I do!
And if you're looking for more breakfast cookie ideas, here are a few more you might like:
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Morning Glory Breakfast Cookies (Grain-Free)
Ingredients
- 1 cup avocado, or 1 large avocado
- ½ cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened apple sauce
- 1 ½ cups almond flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups buckwheat flakes
- ½ cup finely grated carrot
- ½ cup chopped raw walnuts
- ½ cup unsweetened raisins
- ½ cup unsweetened shredded coconut
- Optional topping: melted white chocolate
Instructions
- Pre-heat oven to 375F and line a baking sheet with parchment paper.
- In a large mixing bowl and using a stand or handheld mixer, cream together the avocado and sugar. Next, beat in the eggs (one at a time), then the vanilla and apple sauce. Mix together until creamy.
- In a small bowl, whisk together the almond flour, cinnamon, baking soda and salt. Add to the wet mixture and beat on medium speed until the dry mixture is fully incorporated.
- Stir in the buckwheat flakes, carrot, walnuts, raisins and coconut. Do not beat or blend in these ingredients.
- Using an ice cream scoop to portion out the cookie dough, use your hands to shape the dough into 12 patties that are about ¾-inch thick and 3-inches in diameter. Arrange the cookies on the prepared baking sheet about ½-inch a part. The cookies will not rise or expand much as they bake.
- Bake for 20-22 minutes, or until the cookies are browned and firm. Remove from the oven and let cool on pan for 15 minutes, and then move to a wire rack to cool completely.
- Once cooled, store in an airtight container on the counter and enjoy within 3-4 days, or store in the freezer for later enjoyment. If opting for the melted white chocolate topping, drizzle it on and place cookies in the fridge to set up. Then store on the counter or in the freezer.
Notes
- If you don't have buckwheat flakes, you can substitute gluten-free oat flakes.
- To keep these cookies refined sugar-free and dairy-free, forego the white chocolate drizzle.
- This recipe makes 12 larger cookies, or you can make 24 smaller cookies. Just be sure to reduce the bake time slightly to account for the smaller cookies.
- The cookie dough will be sticky. I find it helpful to rinse my hands a few times while shaping the dough into patties.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Aryane @ Valises & Gourmandises says
These cookies look so wholesome! I wonder if they could be made with flax eggs though.
I might have to give them a try and see for myself, especially since it's avo season now 🙂
Leanne says
I have a few different breakfast cookie recipes on the site, and they all use egg, but I've been meaning to try them with a flax egg. If you give it a try, please let me know how it goes!
Kristen says
Leanne I love all these yummy healthy ingredients. These are such perfect on the go snack and can't wait to make them this weekend.
Marissa says
There's something so fun - naughty but not - about breakfast cookies! Love that you've used avocado as the fat in these and I'm all about that drizzle!
Jo Thrasher • Jo Eats says
Avocado in place of a more traditional fat is so smart! Thank you for sharing Leanne!
Karyl Henry says
I've never heard of these cookies (or muffins) before, but they sure look like a nutritious and delicious way to start the day! This also sounds like something that is absolutely up my mom's alley, so I will be sending this recipe to her ASAP
Chef Markus Mueller says
I hear you on thr late spring! We still have snow in parts here on PEI, and I cant safely plant anything outside uncovered for a few weeks yet(though I do have some seeds going in insulated cold frame). With the wet messy weather we are having I spend a lot more time indoors with my daughter then I'd like, but that means we can bake!
I actually cant wait to try these because my little girl is super picky and has recently gone on something of a food strike..really hope it's a faze...but maybe she'll be up for having cookies for breakfast!!
Leanne says
Thanks Markus! I hope you got a chance to try these cookies. And I'm hoping your little girl left her food strike phase! If not, cookies for breakfast never hurts! 😉
Julie says
What's the texture like on these? Are they crunchy or do they stay pretty soft? I think these might be an awesome breakfast treat for my 1 year old, but she only has one tooth, so super crunchy things are a little hard for her at the moment!
Leanne says
Hi Julie! Sorry for the delay in responding. These cookies have a soft texture, perhaps just a little firmer than a muffin top. But they do have lots of add ins like walnuts and raisins, so it might be a bit hard for your 1 year old to chew them. Hope that helps!
Kelly Anthony says
Ive never had Morning Glory Muffins, but I'm thinking cookie form is the way to go 😉 Love that they are a healthy, grain-free breakfast treat. We all need a few more healthy options for the A.M.!