Every July, my family would go on a long car trip from Colorado to Montana to visit family. With four children and four dogs in tow, I think you can imagine the struggle to get out the door and into the car, not to mention getting everyone fed beforehand. If we'd had these lovely little breakfast cookies, I think those early road trip mornings might have sailed by just a bit faster and with a lot less child wrangling by my parents.
Packed with hearty sprouted wheat flour, millet, and oats. . .
. . . these carrot and cranberry studded beauties. . .
. . . will satisfy your hunger pangs and keep those kiddos smiling. . .
. . . as you hit the open road, or, wherever your day may take you.
Carrot Cranberry Vegan Breakfast Cookies
Recipe adapted from here
- 1 1/2 cup sprouted wheat flour*
- 1 cup old-fashioned oats
- 3 tablespoons dry millet
- 1/2 teaspoon ground cinnamon
- 2 teaspoons dried ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1 rounded cup shredded carrots
- 1/2 cup dried cranberries
Preheat oven to 350
Whisk together all of the dry ingredients in one bowl. In a separate bowel, mix the coconut oil, maple syrup, carrots, and cranberries.
Add the wet ingredients to the dry and fold them in until fully incorporated. Let the batter sit for 5 min.
Spoon cookies onto a parchment lined baking sheet (about a tablespoon in size) and bake for 10 min or until the bottoms are golden brown. Do not overbake.
Allow to cool for a bit on the pan before transferring to a wire rack to cool completely. Store in an airtight container. Freeze any that you don't expect to eat within 2 days, as these are best fresh.