Morning Glory Breakfast Cookies (Grain-Free)

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.

To read more on swapping avocado for butter, The Kitchn has a great article.

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:

• Avocado Banana Oatmeal Breakfast Cookies

• Avocado Pumpkin Oatmeal Breakfast Cookies

• Trail Mix Breakfast Cookies by Flavor the Moments

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Morning Glory Breakfast Cookies (Grain-Free)

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• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 large cookies
• Category: Breakfast; Brunch; Snacks
• Method: Bake
• Cuisine: American

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Description

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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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

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Instructions

1. Pre-heat oven to 375F and line a baking sheet with parchment paper.
2. 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.
3. 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.
4. Stir in the buckwheat flakes, carrot, walnuts, raisins and coconut. Do not beat or blend in these ingredients.
5. 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.
6. 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.
7. 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.

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Notes

1. If you don’t have buckwheat flakes, you can substitute gluten-free oat flakes.
2. To keep these cookies refined sugar-free and dairy-free, forego the white chocolate drizzle.
3. 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.
4. The cookie dough will be sticky. I find it helpful to rinse my hands a few times while shaping the dough into patties.