Morning Gloria Cookies Recipe

This is the Ciao, Gloria riff on the Morning Glory muffin, famously created by Pam McKinstry, owner of the Morning Glory Cafe on Nantucket Island. There are countless takes on the original — cookies, cakes, bars — but they all hold true to the healthy blend of oats, carrots, apples, raisins, coconut, walnuts, and spices. This version doesn’t stray far from its predecessors and is one of the most sought-after breakfast items in the café — a healthy-ish, handheld treat that goes perfectly with a cappuccino. Although there’s nothing uniquely Italian about this recipe, it’s so beloved at Ciao, Gloria that my regulars would kill me if I didn’t include it! —Renato Poliafito

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Morning Gloria Cookies

Makes 18 cookies

Ingredients

For the candied carrot topping:

• ½ cup sugar
• ½ cup medium carrot, shredded

For the dough:

• 1½ cups all-purpose flour
• ¾ cup whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• 1½ cups rolled oats
• ¾ cup walnuts, toasted and roughly chopped
• ½ cup sweetened coconut flakes
• ½ cup golden raisins
• ¾ cup packed dark brown sugar
• ½ cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature
• ¾ cup canola oil
• 2 large eggs
• 1 tablespoon pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 cup shredded, peeled Honeycrisp apple (about 1 medium apple)
• 3 cups peeled, grated carrots (about 4 medium carrots)

Directions

To make the candied carrot topping: In a small saucepan over medium heat, combine the sugar with 1/2 cup of water. Whisk until the sugar is mostly dissolved. Add the carrots and bring to a boil, about 3 to 5 minutes. Remove from the heat, strain the carrots, and transfer to a small bowl, discarding the syrup. Let the carrots cool to room temperature. Store in an airtight container and refrigerate until ready to use.

To make the dough: In a medium bowl, whisk together both flours, the baking powder, baking soda, salt, cinnamon, and ginger. Stir in the oats, walnuts, coconut, and raisins.

In a large bowl, whisk the brown sugar, granulated sugar, butter, and canola oil until smooth and creamy. Add the eggs, maple syrup, and vanilla and mix until incorporated. Add the flour and oat mixture in two parts and fold until incorporated. Stir in the shredded apple and grated carrot. Cover the bowl tightly with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.