Morning Glory Breakfast Cookies
You can never have too many morn meal recipes, so give Morning Glory Breakfast Cookies a try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 16 and costs 43 cents per serving. One portion of this dish contains roughly 4g of protein, 7g of fat, and a total of 134 calories. 20 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe from Hummusapien requires almond flour, baking soda, unsweetened shredded coconut, and chia seeds. With a spoonacular score of 45%, this dish is solid. If you like this recipe, take a look at these similar recipes: Morning Glory Breakfast Cookies, Morning Glory Breakfast Cakies, and Morning Glory Quinoa Breakfast Bars.
Servings: 16
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup Bob's Red Mill almond flour
1 tsp baking soda
½ cup shredded carrot
1 tbsp chia seeds (or ground flax) + 3 tbsp water
½ tsp cinnamon
¼ cup dried cranberries
¼ tsp ginger
2 tbsp pure maple syrup
1 cup oat flour (you can make your own by grinding oats in the blender, use certified gluten-free if necessary)
½ cup old fashioned oats (use certified gluten-free if necessary)
1 medium very over-ripe banana
¼ tsp salt
½ cup unsweetened applesauce
¼ cup shredded unsweetened coconut
1 tsp pure vanilla extract
1/3 cup walnuts, chopped
Equipment:
baking paper
baking sheet
bowl
oven
mixing bowl
wire rack
Cooking instruction summary:
Preheat oven to 350F. Line a baking sheet with parchment paper or spray with cooking spray.In a small bowl, stir together chia and water. Set aside.Place banana in a medium mixing bowl and mash with a fork. Add applesauce, maple syrup and vanilla extract, stirring to combine. Stir in chia and water mixture.Add almond meal, oat flour, oats, baking soda, cinnamon, ginger, and salt. Mix until just combined. Fold in walnuts, shredded carrot, coconut, and cranberries.Using wet hands, roll mixture into 16 medium to large balls of "dough". They will a bit wet and sticky--that's ok! Wet hands again to pat down cookies until they look round and smooth. Lightly flatten with hands. They won't spread very much.Bake for 20 minutes. Cool cookies on a wire rack. Store cooled cookies in an air-tight container in the fridge.
Step by step:
1. Preheat oven to 350F. Line a baking sheet with parchment paper or spray with cooking spray.In a small bowl, stir together chia and water. Set aside.
2. Place banana in a medium mixing bowl and mash with a fork.
3. Add applesauce, maple syrup and vanilla extract, stirring to combine. Stir in chia and water mixture.
4. Add almond meal, oat flour, oats, baking soda, cinnamon, ginger, and salt.
5. Mix until just combined. Fold in walnuts, shredded carrot, coconut, and cranberries.Using wet hands, roll mixture into 16 medium to large balls of "dough". They will a bit wet and sticky--that's ok! Wet hands again to pat down cookies until they look round and smooth. Lightly flatten with hands. They won't spread very much.
6. Bake for 20 minutes. Cool cookies on a wire rack. Store cooled cookies in an air-tight container in the fridge.
Nutrition Information:
covered percent of daily need
