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.
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 Beverly Hills 90210 has been replaced by Real Housewives of Minnetonka.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!
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
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.
Holly
Wow! I’m totally impressed. These look amazing, and who doesn’t love cookies for breakfast? If I can find cherries I’m definitely trying them!
Lindsay S
I adore the whole grain recipes! Please keep them coming!
Cookie and Kate
Heidi’s recipe for carrot cookies has been on my list to try for a while now. I never would have thought to add cherries and millet! Yum.
Elena
oh my gracious… cookies for breakfast! I am in love!
Heather (Heather's Dish)
other than the fact that i can now make cookies on my own and be married to my amazing husband, real-life grown-uphood isn’t amazing. but i’d say the cookies and marriage make it worth it :)
amanda
Joy, thanks for being so vegan-friendly. You rock and these look delicious.
Mother Ruckus
I love cookies for breakfast! I wanted to be a ballerina when I was a little girl. And chocolate cake for supper is a marvelous idea!
leaf (the indolent cook)
They do indeed sound wholesome and good for you. Plus… cakey cookies? I’m in!
nichol
what surprising cookies! I am going to try these and eat them with my 1 year old.
Beeb
Oh my goodness these look scrumptious! I even did the calculations and they’re only 3 WW points (each)! Thank you for being so amazing Joy. :)
Lauren @ Healthy Food For Living
I am bound to love just about any recipe that is inspired by carrot cake – and I’m all about cookies for breakfast! I think it’s a decidedly adult thing to do ;).
A Plum By Any Other Name
This post had me rolling. And by the end of it, totally convinced that I needed these cookies. Which is funny, because saying “vegan” and “dessert” together usually makes me twitch, as well. That said, I’m a sucker for carrots in dessert. And I confess: I’ve become quite taken with millet.
Julie H. of Spinach and Sprinkles
Being a grown up…. Means no more staying up late. :( And taking the time to shave your legs. ha!!!
These are going down! I will eat one by 6:00 tonight!!!….. BUT, what if I don’t have millet????
Vanessa
These sound great!
Caroline @ chocolate and carrots
These look great! :-) The perfect ingredients….for a perfect cookie.