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Carrot Cherry Breakfast Cookies


I love the idea of a cookie for breakfast Рand so do my kids.  Offering them a nutritional vitamin packed breakfast in a convenient to eat cookie is very appealing.  These cookies use whole wheat flour, oats, carrots and dried cherries along with maple syrup for some added sweetness to make this a delicious and handy breakfast all in one.

Carrot Cherry Breakfast Cookies


Heather @ onceamonthmeals.com; Joy the Baker


  • 1.5 cups whole wheat flour
  • 1 cup old fashioned oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup coconut oil, melted
  • 0.5 cup maple syrup
  • 1 cups shredded carrots
  • 0.5 cup dried cherries, coarsely chopped
  • 2 teaspoon fresh grated ginger


Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, combine flour, oats, cinnamon, baking powder and salt. In separate bowl, whisk together melted coconut oil, syrup, carrots, chopped dried cherries and ginger. Add wet ingredients to dry ingredients. Stir until combined. Let dough sit for five minutes. Spoon by heaping tablespoon onto prepared baking sheets. Bake for 10 minutes, or until golden brown.

Freezing Directions:

Prepare as directed above. Transfer cookies to cooling rack and allow to cool completely. Place cookies in gallon freezer bag, label and freeze. To serve: Thaw and allow to come to room temperature.

Servings: 24 cookies

**conversion chart image provided by Erik Spiekermann

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