Breakfast Cookies

Our kitchen window looks out on the street.  Some mornings I like to just sit by the window with a cup of coffee and breakfast, enjoying breakfast and the view of the street.

Early morning is always peaceful, yet active.  Runners zip along the sidewalk.  People sleepily stroll while walking their dogs.  Birds chirp and hop along the branches of the trees lining the street.  And I sti watching it all.

These cookies are just right to enjoy while watching the morning unfold.  Full of flavor, light and filling they are easy to enjoy while sitting at home or grab on the way out the door.

Breakfast Cookies
adapted from Joy the Baker

1 1/2 cups whole wheat flour
1 cup oats
3 Tbsp quinoi
1 tsp cinnamon
1 tsp ginger
1 tsp baking powder
1/2 tsp salt
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 cup shredded carrots
1/2 cup dried cherries

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

In a medium bowl whisk together flour, oats, quinoi, cinnamon, ginger, baking powder and salt.

In another medium bowl, whisk together coconut oil, syrup, carrots and cherries.  Fold the wet ingredients into the dry ingredients.  Let sit 5 minutes before spooning onto parchment lined baking sheets.

Bake for 10 minutes or until slightly browned.  Enjoy!

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