Morning Glory Breakfast Cookies

Based on their namesake muffin, these grab-and-go breakfast cookies are loaded with everything you need to get your morning started off right. Their soft, almost muffin-like texture is the perfect balance for the plethora of bits and chunks that accompanies each bite.
Prep
25 mins
Bake
13 mins
Total
40 mins
Yield
about 30 cookies
Morning Glory Breakfast Cookies

Instructions

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a small bowl, combine the two flours, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
  3. In a separate large mixing bowl, beat together the coconut oil, butter, and sugars until pale and creamy.
  4. Add the eggs one at a time, beating until smooth and scraping the bottom and sides of the bowl after each one; then beat in the vanilla.
  5. Stir the dry ingredients then the remaining add-ins into the wet mixture just until evenly incorporated.
  6. Drop the dough in 2" balls onto the prepared baking sheets, spacing them about 2" apart; a jumbo cookie scoop is the right-sized tool for this job.
  7. Bake the cookies for 13 to 15 minutes, until they're just set at the center.
  8. Remove the cookies from the oven and transfer them to a rack to cool.
  9. Store baked cookies in an airtight container for up to 2 days. Store in the freezer, wrapped airtight, for up to 1 month.