Here are the ingredients you’ll need to make 2 dozen of these delicious Vegan Carrot Cherry Breakfast Cookies:
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
Now follow these easy preparation steps:
1. 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.
2. In a medium bowl, whisk together flour, oats, millet, cinnamon, baking powder, and salt. Set aside.
3. 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.
4. 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.
5. 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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Source: Joy Wilson