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Vegan Carrot Cherry Breakfast Cookies

August 31, 2011 by Joy the Baker 158 Comments

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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.

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  Beverly Hills 90210 has been replaced by Real Housewives of Minnetonka.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

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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!

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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.

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

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Reader Interactions

Comments

  1. Jacqueline Bethea

    November 8, 2016 at 8:02 pm

    hi, just want to be sure–the millet is not cooked? thanks

    Reply
    • joythebaker

      November 22, 2016 at 1:18 pm

      Not cooked, dry

      Reply
  2. Joe

    January 3, 2014 at 12:16 pm

    What can I use instead of millet? I read it is not great if you have a thyroid problem…

    Reply
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Trackbacks

  1. Spring Green Edamame and Dill Millet Salad - Steph in Thyme says:
    June 16, 2015 at 10:39 am

    […] with a sweet nutty flavor. It’s a versatile grain and can be used in soups, salads, porridge, cookies, and even […]

    Reply
  2. Spring Green Edamame and Dill Millet Salad | Steph in Thyme says:
    May 4, 2015 at 11:12 am

    […] with a sweet nutty flavor. It’s a versatile grain and can be used in soups, salads, porridge, cookies, and even […]

    Reply
  3. Vegan Carrot Cake Breakfast Cookies - V for Veggies says:
    February 25, 2015 at 2:47 pm

    […] To help satisfy my sweet tooth but still eat something kinda healthy, I searched for a recipe for carrot muffins.  And I found something even better:  an amazing recipe for vegan carrot breakfast cookies. […]

    Reply
  4. Candy, candy canes, candy corn, and syrup! (podcast) says:
    December 8, 2014 at 5:57 am

    […] Breakfast cookies (like these) […]

    Reply
  5. Episode 016: "Candy, candy canes, candy corns, syrup" - Around the Table Podcast says:
    December 8, 2014 at 3:14 am

    […] Breakfast cookies (like these) […]

    Reply
  6. Auto Draft says:
    September 12, 2014 at 10:27 am

    […] will want to eat for breakfast. Described as “like carrot cake with a crunch,” the Carrot Millet Breakfast Cookies are the healthy way to indulge your cake and cookie cravings at […]

    Reply
  7. Carrot Breakfast Cookies says:
    May 15, 2014 at 10:05 pm

    […] haven’t yet entered the world of vegan baking, this is a great introduction adapted from Joy the Baker. Instead of your usual cookie, think of them like soft little granola bites.  The dough can be […]

    Reply
  8. How to Cook Millet as a Pilaf and as a Porridge says:
    February 19, 2014 at 4:14 am

    […] Vegan Carrot Berry Breakfast Cookies by Joy the Baker […]

    Reply
  9. Cilantro Carrots | Sweet on Cinnamon says:
    December 20, 2013 at 12:19 pm

    […] Vegan Carrot Cherry Breakfast Cookies (by Joy the Baker) Mini Muttballs (by Chef Mimi Blog) Roast Carrots with Butter, Cumin and Orange (by Caramelised Blog) Parsnip and Carrot Rosti (by Two Fat Vegetarians) Blackbean Burgers & Spicy Cilantro Carrot Fries (The Primitive Pantry) […]

    Reply

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