Morning Glory Breakfast Cookies are healthy, grain-free breakfast cookies made with avocado, buckwheat flakes, almond flour and no-refined sugar!
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 Morning Glory Breakfast 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 Morning Glory Breakfast 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:
- Trail Mix Breakfast Cookies by Flavor the Moments
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Print
Morning Glory Breakfast Cookies (Grain-Free)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 large cookies
- Category: Breakfast; Brunch; Snacks
- Method: Bake
- Cuisine: American
Description
Morning Glory Breakfast Cookies are healthy, grain-free breakfast cookies made with avocado, buckwheat flakes, almond flour and no-refined sugar!
Ingredients
- 1 cup avocado (or 1 large avocado)
- 1/2 cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened apple sauce
- 1 1/2 cups almond flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups buckwheat flakes
- 1/2 cup finely grated carrot
- 1/2 cup chopped raw walnuts
- 1/2 cup unsweetened raisins
- 1/2 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 3/4-inch thick and 3-inches in diameter. Arrange the cookies on the prepared baking sheet about 1/2-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.
1–morning glory muffins are my very favorite. 2-cookies are my favorite 3–avocados are my favorite. Do you where I am going here???! Yum, Leanne!
Cookies for breakfast, Yes please!
I’m totally down for cookies for breakfast, especially if they are chocked full of goodies like these are! I’d have to make a double batch for those, um, cookie emergencies. You know what I’m talking about 😉 ? And definitely have to go with the white chocolate glaze. I had some white chocolate last night for the first time in a little while and I just remembered how much I enjoy it! Well, any chocolate really, lol. Happy Easter!!
I’m all about the double batch for cookie emergencies! Thanks Dawn!
Gosh Leanne, these cookies look fantastic!! Love the ingredients. absolutely delicious
I know what I’m doing with my ripe avocado! Yum!! I am always looking for healthier breakfast cookies and these look amazing!
YES! How are we so far into the year! Time goes faster and faster every day. I think I need a few of these cookies to calm me down :). Any day I can eat cookies for breakfast is sure to be great!
Count me in for cookies for breakfast. Especially when you include avocado in it, too! Love every bite of these cookies and definitely a perfect start to the day.
Cookies for breakfast – Yes please! I love how they’re so filled with healthy goodness and quick to grab and go in the morning. I think these would make me feel great all day!
Morning Glory flavors are some of my very favorite! I normally have it in muffin or baked oatmeal form, but breakfast cookies sound amazing too! And I’ve never baked with avocado and really need to try it. I’m definitely making these soon! (and thanks for linking up my recipe!)
YES! I love breakfast cookies, and am so excited these are grain free. My boys will love getting to have “cookies” for breakfast!
Cookies for breakfast? Sign me up! These sound and look amazing…I love that they are loaded with all that goodness. Def a perfect start to the day 🙂
These look great. I’m totally mind blown at the fact that I can use avocado like butter. Mind. Blown. I’d never even thought of it. Definitely need to give these a go.
These look terrific, Leanne! I love that you used avocado – such a great way to add nutrients. My kids will love me when I feed them these cookies for breakfast 😉 That white chocolate drizzle would definitely not be optional for me!
Leanne, I love how we are on the same page with breakfast cookies! YUM! I love the drizzle on these and love that they are loaded with nutritious goodness! Cheers to a cookie (or two) for breakfast!! <3 Also, Happy Easter!!
let me tell you, i’m all about eating cookies in the morning! lol. love the healthy twist on these. never used avocado in cookies before, I’ll have to try it.
I’m always running late in the mornings and need breakfast I can grab when running out the door. So, I LOVE these cookies just for that reason! Not to mention they’re tasty. 🙂 PS also LOVE that I can freeze these. Thanks for posting!
Thanks Rachel. I know the feeling. Some mornings it’s a wonder I get out the door at all! These are great for a grab and go breakfast, and I’ve also been enjoying them around mid-morning when I need something to get me through to lunch!
I never knew that you could substitute avocado for butter. I don’t mind a longer baking time if it gives me all that heart healthy oil and fat. That one tip is ingenious. I have so many friends who are on gluten free diets that I’m always looking for ideas like this to have on hand. Thanks for sharing.
Thanks so much Patti! I hope you get a chance to try these cookies and bake with avocado!
Lol! I just made some mini morning glory muffins Leanne! They’re a favorite at our house, so I’ll definitely need to give these cookies a go. I mean, who wouldn’t be up for cookies for breakfast?! They look delicious!
Right?! Cookies for breakfast seems pretty great to me! 😉 Mini muffins sound perfect Mary Ann. I’m sure they tasted amazing too!