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  Beverly Hills 90210 has been replaced by Real Housewives of Minnetonka.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

  1. Kerzia

    April 9, 2012 at 6:06 am

    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 :-)

    Reply
  2. Carol

    March 18, 2012 at 8:19 am

    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!

    Reply
  3. Janel

    February 10, 2012 at 7:53 pm

    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! :-)

    Reply
  4. Kylin

    February 6, 2012 at 9:52 pm

    I’m so excited to make these! I’ve been looking for a healthy breakfast cookie. This is perfect! Also, I too wanted to grow up and shave my legs and bike without a helmet. Of course, now shaving is dull and biking without a helmut is a nicht gut idea. Thanks for sharing!

    Reply
  5. Becca

    January 18, 2012 at 5:27 pm

    So I was hoping you could tell me what I can sub in for the whole wheat if I’m attempting to go gluten free for a bit… just an experiment mind you, so if I eat wheat I won’t puff up and die. So, I’ve got some barely flour and teff flour recently, have no idea why, they just looked good and I thought, why not? Can I use them in place of the wheat flour? Or do I have to add other things? (learning about potato starch, arrowroot starch, xanthum gum… what?)
    Thanks!!!

    Reply
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    May 30, 2013 at 10:44 am

    […] Now that I’ve left Philadelphia for the summer, the power muffins are out of reach, but I’ve developed a new respect for millet as an ingredient in baked goods. When I saw that Joy the Baker had a recipe for carrot breakfast cookies with millet, I couldn’t resist. Carrot cake plus power muffins plus healthy enough to eat for breakfast: perfection! Luckily, the cookies (almost) lived up to my very high expectations. Their texture is more cake-like than a traditional chocolate chip or oatmeal raisin cookie, and they’re bursting with good stuff: oats, millet, shredded carrots, and dried fruit (Joy used dried cherries and I used dried cranberries). Fresh ginger, maple syrup, cinnamon, and coconut oil also contribute to the flavor. I don’t like my baked goods to be too sweet, so I reduced the amount of maple syrup a little from Joy’s original recipe, but I’m sure the original is delicious as well. Since the cookies are vegan, cook time is pretty flexible. Joy recommends 10 minutes so that the cookies are slightly undercooked. I found that I liked the cookies a little more well done. Also, the batter doesn’t spread so after making my first batch using an ice cream scooper (cookie dough scooper in my house) and getting spherical cookies, I flattened my second batch before putting them in the over. I liked the flatter ones a bit better. You can find the recipe on Joy’s blog here. […]

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