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.
Im a real-life grown up now.
Ive moved past my haphazard Jackie O phase. Im 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 Im 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 Beverly Hills 90210 has been replaced by Real Housewives of Minnetonka.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. Im totally over trying to look cute. Im totally into trying to look alive. I realized I dont like fire, dictionaries, or sick animals. I dont 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.
Theyre absolutely filled with good for you stuffs!
Whole wheat flour. Oats. Millet. Carrots. Dried cherries. Maple Syrup. Coconut oil. and Ginger!
Amazing!
I didnt say any words like butter, chocolate, peanut butter, cupcake, nutella, marshmallows. I didnt say aaaany of those words! It sorta made me twitch a little.
These breakfast cookies are entirely wholesome and totally delicious. Theyre moist, soft, and cakey like carrot cake with a crunch.
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 st! and 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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