I am so excited about these cookies. I’ve always loved Morning Glory muffins….so I couldn’t wait to make a cookie version. Morning glory muffins are basically muffins packed full of delicious breakfast-y foods like oats, nuts, and fruit. They are also a true muffin…as in not a cake disguised as a muffin. I plan to post a muffin recipe soon, so stay tuned for that!
These cookies are not too sweet…they taste amazing with a cup of tea or coffee in the morning…or as a snack with your green juice post-workout. The sweetness comes from fruit mainly – apples, raisins, and apple sauce…and a little bit of honey. You can skip the apple sauce and increase the honey to 1/2 a cup if you like. You can probably use all apple sauce and no honey, they would be less sweet though.
I know the ingredient list is long, but you can also shorten it by removing something especially the add-ins at the end – so you could use only nuts and skip the coconut and seeds. You could also use all rolled or all quick-cooking oats. I like to have a combination of the softer quick-cooking oats and the more sturdy rolled oats…makes the cookie texture more interesting. Speaking of texture, these cookies are very soft, more like a muffin top than a crispy cookie.
Having a stash of them in the freezer means you will always have a quick healthy breakfast or snack ready – just warm up in the oven, spread on some almond butter and a drizzle of honey….and don’t forget the coffee!
Pre-heat the oven to 375F or 180C. Prepare 2 baking sheets with parchment paper or a silicone baking mat.
Mix the ground flax seed with the water until you get a thick paste. Set aside.
In a large bowl, mix the flour, oats, soda, salt and cinnamon. In a medium bowl mix together the flax mixture, vanilla, apple sauce, honey and oil. Add the carrot and apple and just mix to incorporate. Add the liquid mixture to the dry ingredients and fold in, adding the coconut flakes, seeds, pecans and raisins in the last few strokes.
Scoop up the batter using an ice cream scoop – you will get 15 cookies if using a large ice cream scoop, and 20 cookies if you use a medium ice cream scoop. Place them on the prepared baking sheet, making sure to keep come space between them. Press down lightly with wet fingers to flatten slightly.
Bake for 15-17 minutes. Let cool….but only for a little as they taste amazing warm. Enjoy!