Breakfast Cookies (Morning Glory Style)
These soft, chewy Morning Glory Breakfast Cookies are naturally sweetened, packed with seeds, carrots, and warm spices and incredibly meal-prep friendly.
If you love a grab-and-go breakfast that feels like a treat but actually fuels your mornings, then these breakfast cookies are going to be your new obsession.
They're soft, lightly sweet, and packed with good-for-you ingredients like oats, almond butter, grated carrots, chia seeds, nuts, and dried cherries. What I really love about these cookies is that they are designed for meal prep. They stay soft and are there for you when mornings get busy (and great for school lunches). No mixer needed. Made in one bowl.
If you love make-ahead breakfasts, try my overnight oats next!
Why They Work Great for Meal Prep
- Grab-and-Go Friendly: They store well in Ziploc bags and containers.
- Wholesome Energy: Seeds + oats = steady morning energy without the sugar crash.
- Naturally Sweet: Just maple syrup + dried fruit. No refined sugar needed.
- Kid-Friendly & Adult-Friendly: They feel like a cookie… but actually fuel you.
How to Make Morning Glory Breakfast Cookies
In a large bowl, combine the oats, almond flour, spice blend, baking soda, and salt. Give it a quick mix to make sure everything is evenly distributed.
Make a well in the middle of the bowl. Add the egg, maple syrup, almond butter, and vanilla. Whisk the wet ingredients to break up the egg, then fold everything together.
Can I make them nut-free? Yes, use sunflower seed butter and oat flour instead of almond flour.
Stir in the grated carrots, dried cherries, shredded coconut, nuts, and chia or hemp seeds. It should look thick, moist, and scoopable.
Let the mixture sit for 10 minutes on the counter. This helps the oats soften so the cookies bake up tender instead of dry.
A Quick Tip for Perfectly Soft Carrot Shreds
If you want the carrots to blend seamlessly into the cookies (so you get all the moisture without big, chewy strands), use a fine zester/grater instead of the large holes on a box grater. I use the OXO Good Grips Etched Zester and Grater, and it makes the carrots incredibly fine.
Use a #40 cookie scoop (or about 2 tablespoons). The cookies won't spread, so gently press them down with damp fingertips.
You can easily fit 12 on a sheet pan, and they keep their shape beautifully.
Bake at 350°F for 15 minutes or until the edges are set and the centers look soft but cooked through.
Let them cool completely… if you can wait.
Do they taste like carrot cake? A little! They're lightly sweet with warm spice, cozy but not dessert-sweet.
Meal Prep Notes
- Storage: Refrigerate up to 3 days.
- Freezing: Freeze up to 3 months; thaw at room temperature.
- Reheat option: If you like them warm, microwave for 5-7 seconds.
If you make these Breakfast Cookies, I'd love to hear how they turned out for you! Leave a comment and ⭐ rating below, it helps others find the recipe.
And if you want more easy make-ahead breakfasts (or snacks), explore the full breakfast prep collection on Crave-Worthy.
PrintMorning Glory Breakfast Cookies
Soft, chewy, and naturally sweet, these Morning Glory Breakfast Cookies are packed with carrots, seeds, nuts, and warm spices. They're easy to prep ahead and perfect for grab-and-go mornings
- Prep Time: 10 minutes
- (dough resting time): 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Breakfast Prep, Snack Prep, Meal Prep Recipes
- Method: Oven
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ½ cups rolled oats
- 1 cup almond flour
- 1 teaspoon house-made spice blend (or cinnamon)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 large egg
- ⅓ cup maple syrup
- ½ cup creamy almond butter
- 1 teaspoon vanilla extract
Mix-Ins
- 1 cup finely grated carrots
- ¼ cup dried cherries (raisins or dates also work)
- ¼ cup shredded coconut
- ¼ cup chopped walnuts or pecans
- 2 tablespoons chia seeds OR hemp seeds
- 1 teaspoon orange zest (optional)
Instructions
- In a large bowl, stir together oats, almond flour, spice blend, baking soda, and salt. Use a spatula to make a well in the center.
- Add the egg, maple syrup, almond butter, and vanilla. Whisk the wet ingredients in the center to break up the egg, then mix everything until a thick dough forms.
- Fold in the carrots, dried cherries, coconut, nuts, seeds, and orange zest.
- Set the bowl aside for 10 minutes on the counter so the oats can soften and absorb the moisture. Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Use a #40 cookie scoop (about 1.5 tablespoons) to portion out 12 cookies onto the baking sheet.
- These cookies do not spread, so lightly wet your fingertips and gently press the tops to flatten them into cookie shapes.
- Bake for 15 minutes.
- Let cool on the pan for 10 minutes.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 245
- Sugar: 9.8 g
- Sodium: 121.9 mg
- Fat: 10.8 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Protein: 6.4 g
- Cholesterol: 15.5 mg