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
2⁄3 cup of all-purpose flour
1⁄4 cup of whole wheat flour
1⁄2 tablespoon of baking powder
1⁄4 tablespoon of baking soda
1⁄4 tablespoon of fine sea salt
Pinch of allspice
1⁄2 tablespoon of ginger
1 tablespoon of cinnamon
2 tablespoons of unsalted butter
1⁄2 cup of dark brown sugar, packed
1⁄4 cup of oil (canola or vegetable)
1 tablespoon of vanilla extract
1 large egg
2 tablespoons of maple syrup
1⁄2 cup of oats
2⁄3 cup of grated carrots
1⁄4 cup of shredded apples
1⁄4 of shredded coconut
1⁄4 cup of toasted chopped walnuts
1⁄4 cup of golden raisins
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 1⁄3 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!