Paleo morning glory cookies are made with almond flour, almond butter, grated carrot and apple, raisins, walnuts, and pure maple syrup. These grain-free treats are healthy enough to eat for breakfast!
If you’ve been around my blog for a while, you may have run into my Paleo Morning Glory Quick Bread or my Grain-Free Morning Glory Muffins. Both have been a huge hit on this site, and also very popular among my friends and family!
Borrowing the morning glory concept and cookiefying it, I have whipped us up a batch of Paleo Morning Glory Cookies.
And guess what?! They’re healthy enough to eat for breakfast or snack!
Spoiler alert: These cookies have a fluffy, soft texture like muffin tops.
These cookies are made with almond flour, almond butter, shredded carrot and apple, apple sauce, walnuts, flaked coconut, and pure maple syrup. Plus, it’s all spiced up with cinnamon and ginger, so you know they’ve got to be amazing.
How to Make Paleo Morning Glory Cookies:
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Add the almond butter, egg, pure maple syrup and pure vanilla extract to a bowl. Stir well until creamy.
In a separate bowl, stir together the almond flour, ground cinnamon, ground ginger, baking soda, and sea salt. Transfer this mixture to the bowl with the wet almond butter mixture and stir until combined.
Stir in the remaining ingredients – flaked coconut, carrot, apples, raisins, and walnuts and stir well.
Drop cookie dough on the parchment paper. Note: the cookie dough will be thick and won’t spread very much while baking, so you’ll want to form the dough into the shape you want.
Bake for 15 minutes for softer cookies, and up to 22 minutes for crispier cookies.
Allow cookies to cool at least 5 minutes before eating.
Recipe Adaptations:
- For crispier cookies, omit one of the eggs and add ¼ cup unsweetened apple sauce.
- Replace the almond flour with hazelnut flour.
- Swap out the walnuts for pecans or pumpkin seeds.
- Replace raisins with dried blueberries.
Enjoy a glorious morning with these morning glory cookies!
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Paleo Morning Glory Cookies
Ingredients
- 1/2 cup unsweetened creamy almond butter see note*
- 2 large eggs see note**
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 cup finely ground almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp sea salt
- 1/2 cup grated apple
- 1/2 cup grated carrot
- 1/2 cup raisins
- 1/2 cup raw walnuts chopped
Instructions
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a mixing bowl, stir together the almond butter, eggs, pure maple syrup and vanilla extract until creamy.
- In a separate mixing bowl, stir together the almond flour, shredded coconut, baking soda, ground cinnamon, and sea salt.
- Transfer the flour mixture to the mixing bowl with the wet mixture and stir well until combined. Stir in the remaining ingredients (apple, carrot, raisins, walnuts).
- Drop cookie dough onto the parchment-lined baking sheet (I like to make the cookies large, but you can make them any size you'd like). Bake 15 minutes, or until cookies are golden-brown around the edges. For crispier cookies, bake 17 to 20 minutes.
- Allow cookies to cool 5 minutes and serve.
Notes
Nutrition
I made them exactly as stated in the recipe and they were easy and delicious! Perfect for take-along breakfasts. I’m now wondering if they can be baked in a pan and cut into bars instead. I understand that not all cookie recipes can make this transition. Thanks!
Ooh, I love the idea of turning them into bars! I’m betting the recipe will work great in that application. If I were to try it myself, I would use an 8-inch pan, and I would bake for 18-22 minutes. Maybe slightly longer. Let me know if you try it!
Easy to make and came out tasty. I left out the raisins because I didn’t have any.
I’m thrilled to hear you enjoyed the cookies, Sherry! Thanks for sharing!
I just started Paleo January 1st and already have a sweet tooth. I came across your recipe and loved that it had shredded carrots and apples. I opted out on the maple syrup, vanilla, shredded coconut, raisins and walnuts. I did use less than half a cup of coconut sugar and chopped up some raw almonds instead. Can I tell you that each bite was a yum yum yum for me.
I’m so happy you found something you could enjoy! Sounds like your version is absolutely delicious! I’ll have to try those changes too. Thanks so much for reporting back with your experience – this is super helpful to others who want to try the recipe. xoxo
Hello! Great healthy cookies! Just an fyi.. the ginger is missing from the ingredient list.
Thanks so much for catching this! I added the ground ginger to the ingredients list. I usually use 1/2 teaspoon but you can bump up the amount if you love a lot of ginger kick. So thrilled you enjoy the cookies! xo
Thank you for this great recipe. I love the flavor but was wondering if there’s a way to get them crisper. I cooked them
Loner but they are still a little soft for me. Thanks-
Hi Krista! You could leave out some of the carrot and grated apple to reduce the overall moisture or cut back a little on the almond butter or pure maple syrup. Hope that helps!! xoxo
How much ground ginger do we use? It is stated in the post but not on the ingredients list.
Thanks!
I tried using pumpkin spice to replace the cinnamon, which was absolutely delicious.
That sounds marvelous! xo
if using flax egg.s,,,,,, do I sub 1/4 c. spplesauce for crispier cookie for one of the flax eggs, or is that just for real eggs?
Could I use another flour other than almond? Coconut? Or?
Hi Sue, you can use rice flour or hazelnut flour. Coconut flour will require you to add eggs and oil (exact quantities, I’m not sure as I haven’t tested the recipe using coconut flour yet.)
I love this recipe and can’t wait to make a batch. Julia, the pictures are lovely!
Thank ya! I hope you love them!