Total Time
Prep 30 mins
Cook 20 mins

This is a great alternative to a morning glory muffin and can be prepared for a large number of people for breakfast or brunch - use 1 teaspoon per cookie. I substituted wheat flour with spelt flour and drained the pineapple. Since I did not have one cup of pecans, I added chopped dates and raisins to make one cup. They are usually a big hit and can be frozen!

Ingredients Nutrition


  1. Heat oven to 350 degrees. Lightly grease cookie sheet or line cookie sheet with parchment paper.
  2. Combine oats, brown sugar, butter, eggs, baking soda, cinnamon, salt and vanilla in a large mixing bowl and beat until smooth. Add flour and mix well. Stir in pecans, coconut, carrots and pineapple. Blend well. Using a 1/4-cup measure, scoop dough into prepared sheets, leave dough in mounds.
  3. Bake 18 to 20 minutes or until edges are lightly brown. Yields 36.