New Joy the Baker Podcast is ready for your ears! ย Get your listen on!!
When I was a small little baby girl, I was super stoked to grow up and:
Wear sunglasses like Jackie O. ย Stop doing homework. ย Shave my legs (um…. wwwhhhhyyyy!?). ย Stay up past 9:30. ย Watch all the Beverly Hills 90210 ever ever ever made. ย Do my own hair. ย Roller skate without a helmet. ย Play basketball better than my little sister (I can not. ย I mean… come on). ย Be a firefighter, writer, or veterinarian. ย 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. ย I’m pretty sure that email is the new homework. ย I shave my legs, but wow… the appeal of that pastime is loooong gone. ย I stay up as late as I want… because I’m grown. ย Beverly Hills 90210 has been replaced by Real Housewives of Minnetonka. ย I get my hair done did…. and that feels nice. ย I wear a helmet because I’m totally over trying to look cute. ย I’m totally into trying to look alive. ย I realized I don’t like fire, dictionaries, or sick animals. ย I don’t eat Cheetos for lunch. ย If I ate fried chicken and chocolate cake everyday I would be a happy and hefty lady.
But! ย 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! ย Major.
They’re absolutely filled with good for you stuffs!
Whole wheat flour. ย Oats. ย Millet. ย Carrots. ย Dried cherries. ย Maple Syrup. ย Coconut oil. ย and Ginger!
Amazing!
I didn’t say any words like butter, chocolate, peanut butter, cupcake, nutella, marshmallows. ย I didn’t say aaaany of those words! ย It sorta made me twitch a little.
These breakfast cookies are entirely wholesome and totally delicious. ย They’re moist, soft, and cakey… like carrot cake with a crunch. ย 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. ย 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. ย For better or worse.
Carrot Millet Breakfast Cookies
makes about 2 dozen cookies
adapted from 101 Cookbooks
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. ย Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, oats, millet, cinnamon, baking powder, and salt. ย Set aside.
In another medium bowl, whisk together coconut oil, maple syrup, shredded carrots, dried cherries, and ginger. ย Add the wet ingredients, all at once to the dry ingredients. ย Fold together until thoroughly incorporated. ย 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. ย I like these cookies a bit underdone. ย Remove from the oven, allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. ย Store in an airtight container at room temperature for up to 4 days. ย The fresher the cookies are, the better the are… obviously.
158 Responses
I did not have any coconut oil, so I used 1/2 cup butter in place of the coconut oil. I also added 2 egg yolks to make them more moist because I live in Colorado a dry climate. Also, I added a small handful of coconut. They were great! I fed some to my cattledog and she loved them! :-)
I make these cookies all the time – and I can gain weight from reading recipes so-
I put it into a nutritional calculator website- since I’m eating them regularly and knowledge is power- and I found out that if you get 24 cookies from the recipe, they have 127 calories, 18 gr. carbohydrate, 2 grams protein and 5 gr. fat. Just so you know….
They are worth every one!
I made these cookies yesterday. Wow they are delicious. I’m really glad I didn’t substitute anything for the millet, they add a great texture. Also, I added yogurt chips (I know, not vegan) which reminded me of cream cheese frosting :-)
What can I use instead of millet? I read it is not great if you have a thyroid problem…
hi, just want to be sure–the millet is not cooked? thanks
Not cooked, dry