• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Vegan Carrot Cherry Breakfast Cookies

August 31, 2011 by Joy the Baker 158 Comments

IMG_3450

New Joy the Baker Podcast is ready for your ears!  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.  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.

IMG_3370

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  Beverly Hills 90210 has been replaced by Real Housewives of Minnetonka.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.

IMG_3407

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!

IMG_3442

Amazing!

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.

Previous PostNext Post

Filed Under: Breakfast, Cookies, Fruit, Recipes, Snacks

Previous Post: « Easy Sunday Lemon Pasta
Next Post: Lemon Meringue Pie Milkshakes »

Reader Interactions

All Comments
I Made This
Questions
  1. Re

    August 31, 2011 at 2:58 am

    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. :)

    Reply
  2. Tracy

    August 31, 2011 at 2:55 am

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

    Reply
  3. Jessica Ann

    August 31, 2011 at 2:54 am

    These look awesome! You are obsessed with millet a little bit right now.
    I totally know what you mean about shaving your legs. We were stupid.
    Jess
    xx

    Reply
  4. Lauren at Keep It Sweet

    August 31, 2011 at 2:52 am

    I fully support cookies for breakfast!

    Reply
  5. Tracy

    August 31, 2011 at 2:49 am

    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!

    Reply
  6. Averie @ Love Veggies and Yoga

    August 31, 2011 at 2:17 am

    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 :)

    Reply
  7. booboo

    August 31, 2011 at 2:16 am

    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.

    Reply
  8. VA DE PAN

    August 31, 2011 at 2:01 am

    Delicious cookies for breakfast!!!!!carrots and cherry…great couple!!!!!

    Reply
  9. Mallika

    August 31, 2011 at 1:59 am

    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.

    Reply
  10. Kathryn

    August 31, 2011 at 1:51 am

    Yum, I love having cookies for breakfast and when they’re packed full of healthy stuff I feel virtuous too. Win all round!

    Reply
  11. Olga

    August 31, 2011 at 1:49 am

    sorry for the non-veggie question, but can I replace the coconut with, say, melted butter?

    Reply
    • Maxi

      August 31, 2011 at 8:34 am

      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…

      Reply
  12. Christine

    August 31, 2011 at 1:46 am

    breakfast cookies. i don’t think there’s anything wrong about that sentence, ever.

    Reply
  13. Katrina @ Warm Vanilla Sugar

    August 31, 2011 at 1:10 am

    Wowee! These are healthy and cookie-y and awesome! I need to try these. Also, I’m glad you wear a helmet. Squashed heads are gross.

    Reply
  14. Maggie @ A Bitchin' Kitchen

    August 31, 2011 at 1:02 am

    These still look pretty darn good for wholesome cookies! I adore dried cherries…although I usually eat them straight from the bag before getting a chance to bake with them.

    Reply
  15. Frances @The Foodess Files

    August 31, 2011 at 12:56 am

    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.

    Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Guest: Seemore Meats & Veggies – Sweet & Savory Breakfast Rolls

Welcome our last December guest, the team from Seemore Meats & Veggies! It is safe to say that Cara Nicoletti is a genius. Combining sustainable practices along with sacred butcher knowledge handed down through four generations, Cara has made a truly kick-ass business. Seemore Meats & Veggies (named after her grandfather, a retired butcher named…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

My 12 Best Christmas Cookie Recipes

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Here to remind you that you can mix a few ingredie Here to remind you that you can mix a few ingredients together tonight and have a hot little loaf of bread in the morning. ⁣
⁣
This easy, nearly no-knead Rye Bread is essentially a magic trick. I’ll leave the recipe linked and big love to my friends @lecreuset for the most elite bread pot!
Cinnamon Rolls but make ‘em Mardi Gras. 💜💛 Cinnamon Rolls but make ‘em Mardi Gras. 💜💛💚⁣⁣
⁣⁣
For the rolls: ⁣⁣
• 3/4 cup lukewarm milk⁣⁣⁣
• 1 large egg⁣⁣⁣
• 1 large egg yolk⁣⁣⁣
• 6 tablespoons unsalted butter, softened⁣⁣⁣
• 3 cups all-purpose flour, plus more for dusting⁣⁣⁣
• 2 ¼ teaspoons instant yeast⁣⁣⁣
• 2 tablespoons light brown sugar⁣⁣⁣
• ¾ teaspoon salt⁣⁣⁣
• ½ teaspoon vanilla extract⁣⁣⁣
⁣⁣⁣
For the filling:⁣⁣
• 1/3 cup unsalted butter, softened⁣⁣⁣
• 1 cup brown sugar, packed⁣⁣⁣
• 2 teaspoons ground cinnamon⁣⁣⁣
⁣⁣⁣
For the icing:⁣⁣
• 4 ounces softened cream cheese⁣⁣⁣
• 1 cup confectioners’ sugar or glazing sugar⁣⁣⁣
• 1 tablespoon milk⁣⁣⁣
⁣⁣⁣
1. To make the dough, place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix on low until the dough begins to come together. You may want to speed up the process by first mixing all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer. This will help the dough hook work. The dough will come together into a soft, though not too sticky dough ball after several minutes of hand mixing and stand mixer mixing.⁣⁣⁣
2. Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise for 60 minutes while you prepare the filling and icing.⁣⁣⁣
3. To make the filling: Combine the butter, brown sugar, and ground cinnamon into a paste. Set aside.⁣⁣⁣
4. To make icing, whisk together cream cheese and sugar. Add the milk and whisk until smooth.  Place in a small bowl and refrigerate. ⁣⁣⁣
5. Roll the dough into a 18 x 12 inch rectangle.⁣⁣⁣
6. Spread the cinnamon filling evenly over the dough.⁣⁣⁣
7. Beginning with one long edge, roll the dough into a log. Cut the log into 8 or 10 equal slices. Place the slices in a greased 9×13-inch baking pan, cover with plastic wrap, and let rise for 30 minutes. ⁣⁣⁣
8. Place a rack in the upper third of the oven and preheat the oven to 375°F.  Bake the rolls for 30 to 35 minutes, until they’re golden brown and bubbling. Remove the rolls from the oven.⁣⁣⁣
9.  Drizzle icing over the warm buns and enjoy! ⁣
I’ve taken these Little Banana Pancakes on as a I’ve taken these Little Banana Pancakes on as a personality trait. ⁣
⁣
Full recipe linked in the bio or just take the concept and a box of pancake mix and I’ll see you at the kitchen table. Xo
This recipe is an essential life skill. Not an und This recipe is an essential life skill. Not an understatement. Two Giant Chocolate Chip Cookies recipe linked in the bio, babes. Xo 🍪
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up