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This Carrot-and-Apple Cookie Is Basically a Breakfast Food

From Ciao, Gloria bakery in Brooklyn, these cookies are a twist on traditional morning glory muffins

In 1981, Gourmet magazine printed chef Pam McKinstry’s original recipe for morning glory muffins, which the chef created in 1978 for her Nantucket Island café called Morning Glory. (In 1991, Gourmet readers voted the recipe as one of the best of the past 25 years.)

Not much about the recipe has changed in the last 40 or so years, even as new versions come along; food bloggers and pastry chefs still fold in carrots, coconut, raisins, and walnuts into the breakfast treat. But chef Renato Poliafito has a different twist: turning the classic morning glory muffin into a cookie.

As part of our Eater at Home series, Poliafito demonstrated how to bake his Morning Gloria cookie on Instagram, which has become popular at his Brooklyn coffeeshop, Ciao, Gloria. Check out Poliafito’s demo and check out the recipe below.

Morning Gloria Cookies

Makes 10-12 cookies

23 cup of all-purpose flour
14 cup of whole wheat flour
12 teaspoon of baking powder
14 teaspoon of baking soda
14 teaspoon of fine sea salt
Pinch of allspice
12 teaspoon of ginger
1 teaspoon of cinnamon
2 tablespoons of unsalted butter
12 cup of dark brown sugar, packed
14 cup of oil (canola or vegetable)
1 teaspoon of vanilla extract
1 large egg
2 teaspoons of maple syrup
12 cup of oats
23 cup of grated carrots
14 cup of shredded apples
14 of shredded coconut
14 cup of toasted chopped walnuts
14 cup of golden raisins

Photo by Renato Poliafito

Preheat your oven to 325 degrees. Line a sheet pan with parchment paper and set aside.

In a medium bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Add the oats, walnuts, coconut, and raisins. Set aside.

In a separate bowl, combine the dark brown sugar, oil and butter and whisk until pale and creamy. Add the egg, vanilla, and maple syrup and mix until incorporated.

Stir the shredded apple and grated carrot into the sugar and butter mixture.

Add the dry ingredients to the wet ingredients and fold gently until the dry mixture is incorporated.

At this point, you can chill dough in the refrigerator or bake immediately. Use an ice cream scoop to portion the batter (we use a scoop that’s about 13 cup) and separate cookies a few inches apart on the sheet pan. Press the cookie down gently to flatten and even out.

Tip: Reserve some shredded carrot and toss in simple syrup to top on each cookie.

Bake at 325 degrees for about 20 minutes, rotating the pan halfway through. Edges should be golden brown. Transfer to a cooling rack. Enjoy!