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Morning Glory Breakfast Cookies on a wire rack with white chocolate drizzled on top.

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


Morning Glory Breakfast Cookies are healthy, grain-free breakfast cookies made with avocado, buckwheat flakes, almond flour and no-refined sugar!


  • 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


  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.


  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.