Vegan Carrot Cherry Breakfast Cookies



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When I was a small little baby girl, I was super stoked to grow up and:

Wear sunglasses like Jackie O.  Stop doing homework.  Shave my legs (um…. wwwhhhhyyyy!?).  Stay up past 9:30.  Watch all the Beverly Hills 90210 ever ever ever made.  Do my own hair.  Roller skate without a helmet.  Play basketball better than my little sister (I can not.  I mean… come on).  Be a firefighter, writer, or veterinarian.  Eat cookies for breakfast, Cheetos for lunch, and fried chicken and chocolate cake for dinner.


I’m a real-life grown-up now.

I’ve moved past my haphazard Jackie O phase.  I’m pretty sure that email is the new homework.  I shave my legs, but wow… the appeal of that pastime is loooong gone.  I stay up as late as I want… because I’m grown.  Beverly Hills 90210 has been replaced by Real Housewives of Minnetonka.  I get my hair done did…. and that feels nice.  I wear a helmet because I’m totally over trying to look cute.  I’m totally into trying to look alive.  I realized I don’t like fire, dictionaries, or sick animals.  I don’t eat Cheetos for lunch.  If I ate fried chicken and chocolate cake everyday I would be a happy and hefty lady.

But!  but but but but but….. I can totally have cookies for breakfast.

I may have known absolutely nothing about my adult self as a young youth…. Meh! At least now there are cookies, and coffee, and iPhones.


These are happy happy cookies!  Major.

They’re absolutely filled with good for you stuffs!

Whole wheat flour.  Oats.  Millet.  Carrots.  Dried cherries.  Maple Syrup.  Coconut oil.  and Ginger!



I didn’t say any words like butter, chocolate, peanut butter, cupcake, nutella, marshmallows.  I didn’t say aaaany of those words!  It sorta made me twitch a little.

These breakfast cookies are entirely wholesome and totally delicious.  They’re moist, soft, and cakey… like carrot cake with a crunch.  They have just a hint of coconut flavor (from the oil), a little zip from the ginger, and a perfect tartness from the dried cherries.  I am totally obsessed!

If you eat one whole rushing out of the house, into your car, into traffic, spilling your coffee, forgetting your cell phone, trying to get to work… I assure you, you’ll feel like a real-life grown-up.  For better or worse.

Carrot Millet Breakfast Cookies

makes about 2 dozen cookies

adapted from 101 Cookbooks

Print this Recipe!

1 1/2 cups whole wheat pastry flour (or all-purpose flour)

1 cup old-fashioned oats

3 tablespoons dry millet

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup coconut oil, melted

1/2 cup real maple syrup

heaping 1 cup shredded carrots

1/2 cup dried cherries, coarsely chopped

2 teaspoons fresh grated ginger

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, oats, millet, cinnamon, baking powder, and salt.  Set aside.

In another medium bowl, whisk together coconut oil, maple syrup, shredded carrots, dried cherries, and ginger.  Add the wet ingredients, all at once to the dry ingredients.  Fold together until thoroughly incorporated.  Let dough stand for 5 minutes before spooning by the tablespoonful onto the prepared baking sheets.

Bake for 10 minutes, or until just slightly browned and cooked through.  I like these cookies a bit underdone.  Remove from the oven, allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container at room temperature for up to 4 days.  The fresher the cookies are, the better the are… obviously.

156 thoughts on “Vegan Carrot Cherry Breakfast Cookies

  1. You looked forward to shaving your legs?! Ha ha! That’s a riot! You must’ve been an awesome kid. :)

    I was a little wary of mixing carrots and cherries together, but I think this would actually be really fun to try. :)

  2. Whoops…meant vegan…although I would like to make somw gluten-free stuff too! Better have another cup of coffee :)

  3. I’m inching my way into doing some gluten-free baking, and these look like a great start. I like to bake with my 2 little boys, and the upside is that they will try ANYTHING as long as they helped make it. Carrots for breakfast? Mom WIN!

  4. Love the looks of these. I actually make a nobake “dessert” ball. Or snack bite. Whatever you want to call it. It uses very little sugar and you can skip that :) but dates, carrots, raisins, almond flour. Just good clean vegan and GF fun! And I love the looks of your clean vegan goodies.

    But I am not going to lie, I do love desserts of all kinds, including the sugary ones too :)

  5. now it will seem that I write only when there is millet in your recipe, but it is a mere coincidence. I just, without delay, need to tell you that not only that my mondays are great when your posts are in my mailbox, but you turn my wednesdays quite miraculous also. I woke up very early and I wanted to make some breakfast for my sleepy boyfriend and your cookies came over. and I made them. and boyfriend loved them. and he loved me as a consequence.
    and I absolutely need to tell you that, while I am typing this, my dog is snoring (that little dog’s snore) under my bed, where her bed is. and that is the sweetest thing. that’s why you need to know.

  6. Gosh! These cookies look sinful… and being vegan they will be perfect for me :) I love your website. Please post a few more vegan or eggless recipes, so that I can make them for my family.

    1. Although I haven’t made these yet, I think you can most likely substitute butter for coconut oil. I have substituted the other way (coconut oil for butter) many times. And everything from pie crust over shortbread cookies to crumble topping worked out just fine. So, I’m sure it’ll work to substitute butter for coconut oil! Have fun baking. I know I will…

  7. Ohmygosh, Yea!!! I bought millet for the buttermilk banana bread, so: I HAVE MILLET! Yesssss……..And all the people at work are vegans, so thank god another vegan recipe. Just made an heirloom tomato salad with buttermilk blue cheese dressing from an old bon appetit, so I made a nice little space with salad. A space I shall fill with breakfast cookies. I once ate an entire box of Toaster Struedels in one sitting. Tast. Ty.

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