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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!
- Heat oven to 350 degrees. Lightly grease cookie sheet or line cookie sheet with parchment paper.
- 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.
- Bake 18 to 20 minutes or until edges are lightly brown. Yields 36.