Morning Glory Breakfast Cookie Recipe (Gluten-Free & Vegan)

Morning Glory Breakfast Cookies (Vegan, Gluten-Free)

When it comes to indulgences, cookies are at the top of our list. A classic chocolate chip cookie dipped into a glass of milk. Ah – it brings such joy and nostalgia to the tastebuds. 

Now, a morning glory breakfast cookie, on the other hand, is a beautiful blend of indulgence mixed in with a touch of healthy; serving its function to satisfy the tastebuds while nourishing the body at the same time. Waking up to a morning glory breakfast cookie and a nice hot cup of tea is the perfect way to start a lazy Sunday morning. 

This morning glory breakfast cookie is LOADED with all the goodies your family would love. Beaming with nourishing ingredients, these morning glory breakfast cookies are packed with: good fats, plant-based protein, and lots of fibre.

These cookies are made with natural ingredients, free of refined flour and sugar, only sweetened with maple syrup and applesauce.

We love this recipe, and we know you will too. Why?
It is:

Savoury and sweet
The perfect pick-me-up cookie
Satiating
Gluten-free
Dairy-free
Vegan

ON USING FLAXSEED

Flaxseed is considered a “superfood” because of the abundance of nutrients it contains. Just one tablespoon (a typical serving size) provides a plentiful amount of protein, fibre, and heart-loving omega-3 fatty acids. 

They are a rich source of alpha-linolenic acid (ALA), also known as omega-3, one of the two essential fatty acids you can only get from food because the body can not produce it on its own. ALA has shown to prevent cholesterol from being deposited into the blood vessels of the heart. For this reason, flaxseed is known for its heart-loving properties and its ability to lower the risk of stroke.

Did you know you may have genetic markers that affect your ability to absorb and metabolize fatty acids, potentially increasing your risks of inflammatory conditions and cholesterol levels?  Find out if you have difficulty metabolizing fatty acids here.

At the supermarket, you will find flaxseeds sold in two forms, whole or ground. Containing a high concentration of polyunsaturated fats, this makes flaxseeds highly susceptible to damage through heat, light, or oxygen exposure. Therefore, buying the flaxseeds whole is better than buying it pre-grounded. The act of grinding the flaxseed exposes it to oxygen and heat, which may lead to quicker rancidity of its protective oils. 

Brown or Golden Flaxseed

What about the difference between brown and golden flaxseeds? Nutritionally, they are equal. Though brown flaxseeds carry a stronger, nuttier flavour than the golden flaxseeds. Depending on what you’re making, you may want to choose golden flaxseeds to avoid overpowering the flavour of other ingredients. If you want to make flaxseed the star of your recipe, for example, flaxseed muffins, then use brown flaxseeds instead.

How to Store Flaxseeds

To protect the healing yet fragile properties of the oils found in flaxseeds, we recommend storing your seeds in the freezer or fridge; this helps to prevent rancidity through heat exposure. 

ON CHOOSING DRIED CRANBERRIES

Dried cranberries found at the supermarket are typically sweetened with white sugar. We try to avoid ingredients with white sugar because of its inflammatory properties. Instead, look for unsweetened cranberries or cranberries sweetened with apple juice. 

We found cranberries sweetened with apple juice at our local supermarket Choices Market in Vancouver. We also found a company called Patience & Co that sells cranberries with no sugar added, or cranberries sweetened with apple juice. 

If you’re looking for something easy to make, jam-packed with healthy nutrients your whole family will LOVE, look no further!

This recipe was inspired by Savoury Lotus.

MORNING GLORY BREAKFAST COOKIES

Yields: 12 cookies

INGREDIENTS

1/4 cup applesauce, unsweetened
1/4 cup maple syrup
1/4 cup coconut oil
2 tbsp sunflower butter, no sugar added
2 tbsp chia seeds, whole
4 tbsp flax seed, ground
1 cup almond flour
4 tbsp arrowroot starch powder
1 tsp baking powder
1/2 tsp cinnamon
1/3 cup unsweetened coconut shreds
1/4 – 1/2 cup cranberries, naturally sweetened or unsweetened
1/4 cup pumpkin seeds
1/4 cup walnuts (optional)
2 tbsp cacao nibs (optional)

DIRECTIONS

  1. Preheat oven to 350’F. Line baking sheet with parchment paper. 
  2. In a large mixing bowl, add applesauce, maple syrup, coconut oil, nut butter, chia seeds, and ground flax. Mix well until well incorporated. Let it sit for 5 minutes to allow the chia and flax to gelatinize. Then add the rest of the ingredients and stir to combine. 
  3. Using a spoon, scoop out 12 equal mounds onto a prepared baking sheet. Flattening slightly with your fingers to your desired thickness. Bake for 10-12 minutes, or until golden on the bottom. 
  4. Allow cookies to cool on a cooling tray before serving.  
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