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    Home » Recipes » Cookies

    Soft Millet Cookies (Gluten & Dairy Free)

    Published: Sep 13, 2022 by Christine · This post may contain affiliate links · 7 Comments

    Jump to Recipe
    millet cookies on a plate.

    These super soft millet cookies are extremely fluffy with just the right balance between cakey and chewy. This simple recipe makes a small batch for when you’re in the mood for a cookie but don't want a bunch of extras lying around! This recipe is gluten and dairy free as written and can be mixed together in just minutes.

    I am convinced that these millet cookies are some of the fluffiest cookies you'll ever sink your teeth into! The sprinkle of sugar on top adds an extra burst of sweetness. Even though this recipe makes just 10 cookies, it can easily be doubled for parties or special occasions.

    millet cookies on a white plate.

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Table of contents

    • ⭐Why this recipe is the best!
    • 💭Pro tips
    • 🧾Ingredients & substitutions
    • 📖Mixing
    • ⏲️Baking
    • FAQ's
    • Other millet flour recipes & tips!
    • 📋Recipe

    ⭐Why this recipe is the best!

    Not only are these millet cookies incredibly soft and delicious, but also filled with nutrients. Millet is a healthy whole grain that provides a significant amount of fiber, protein, and essential amino acids. This easy recipe can be prepped in just 10 minutes with only 7 ingredients. Here are even more things to love about this recipe:

    • It’s quick and easy to make in just one bowl (for another one-bowl recipe, check out this chocolate pie!)
    • The dough can be made up to 3 days ahead of time
    • It’s gluten free, dairy free, and nut free as written (with a sugar free option)
    • The cookies stay fresh and soft for up to 3 days
    • It can be made as written for a small batch or doubled for more
    stack of millet cookies on a plate.

    💭Pro tips

    If you aren’t familiar with millet flour, it has a light, mild flavor and adds a nice creamy color to baked goods. Like our unique gluten free flour mix, it makes for a popular choice for many gluten free baking recipes. It contributes a delicate crumb and cakey texture to these soft millet cookies. For the best soft and fluffy cookies, use these pro baking tips.

    1. Measure the specified ingredients by weight

    For these cookies, use a digital scale to measure the flours and the brown sugar by weight. This is the most accurate way to measure ingredients and plays a big role in the success of most gluten free baking recipes.

    2. Use room temperature ingredients

    You should use room temperature ingredients for the best results in this recipe. They will combine more evenly when mixed, resulting in a more uniform dough.

    3. Let the dough chill for 1 hour

    This cookie dough needs to chill for at least an hour in the refrigerator to sufficiently firm up. If the dough isn’t cold enough, it will cause to cookies to spread way too much during baking. Be sure to cover the bowl well so the dough doesn’t dry out in the refrigerator.

    4. Helpful tools

    Here are a few tools that will help in prepping your soft millet cookies:

    • Digital scale
    • Stand mixer
    • Rubber spatula
    • Cookie scoop
    • Parchment paper
    • Baking sheet
    • Wire cooling rack

    🧾Ingredients & substitutions

    labeled ingredients on a countertop
    • Vegan butter - I use Earth Balance vegan butter in this recipe. You can substitute regular butter if needed.
    • Brown sugar - The brown sugar can be replaced with coconut sugar if desired. For a sugar free option, you can substitute Swerve brown sugar replacement.
    • Egg - For the best results, I would not recommend substituting the egg in this cookie recipe.
    • Millet flour - This recipe has been tested with this millet flour. I have not tested any millet flour substitutes in these cookies so I wouldn’t recommend replacing it in this recipe.
    • King Arthur Measure for Measure gluten flour mix - I highly recommend using King Arthur Measure for Measure gluten flour mix for these cookies. Other gluten free flour mixes may yield different results.
    • Baking powder - There is no alternative for the baking powder in this recipe.
    • Psyllium husk powder - Psyllium husk powder acts as an alternative to xanthan gum. There are no substitutes for the psyllium husk powder in this recipe.

    📖Mixing

    steps to preparing cookie dough.

    It takes just 10 minutes to mix up this super easy millet cookie dough. Before you get started, make sure your ingredients are at room temperature. Then, add the softened butter and brown sugar to the bowl of a stand mixer (step 1 above). Cream the butter and sugar until they are fully combined – about 15 seconds. Next, add in the egg (step 2) and beat for about 20 seconds. During this process, be sure to scrape down the bowl once with a rubber spatula.

    Next, add the millet flour, King Arthur flour mix, baking powder, and psyllium husk powder to the bowl (step 3) and mix on low speed. Stop the machine and scrape down the sides again with a spatula. Then, mix on medium speed for 20 seconds to thoroughly combine (step 4). Cover the bowl or place the batter into a sealed container and refrigerate for at least 1 hour.

    ⏲️Baking

    cookie dough portioned on a cookie sheet.

    Meanwhile, preheat the oven to 350°F. Prepare a baking sheet by lining it with a piece of parchment paper. Using a cookie scoop, portion balls of dough onto the baking pan. You should have about 10 dough balls. Flatten the tops slightly with a spoon or spatula and sprinkle them with coarse sugar. Then, place them in the oven to bake for 10 minutes. Once they are done, let the pan cool for 5 minutes on a wire cooling rack. Then, remove the cookies from the pan and enjoy!

    FAQ's

    How should I store these cookies?

    These millet cookies will stay soft and fresh for up to 3 days at room temperature in a well-sealed bag or container.

    Can I make the cookie dough ahead of time?

    Yes! The dough can be prepared up to 3 days before baking. Store the dough in the refrigerator in a sealed bag or airtight container.

    Is millet flour gluten free?

    Yes, millet is a naturally gluten free whole grain. It’s a cereal grain that is often ground into flour to be used in gluten free baking. Because many grains are at high risk for gluten cross-contamination, be sure to choose a certified gluten free millet flour.

    Are millet cookies healthy?

    These cookies are made with millet flour which provides a variety of nutrients such as protein, amino acids, and fiber. It is also a good source of manganese, phosphorus, and magnesium. As an alkaline whole grain, millet is easily digested and helps regulate acidity in the body. These cookies are also great for people with various food sensitivities because they are gluten, dairy, and nut free. With the option to substitute the brown sugar with Swerve, you can make these cookies sugar free as well.

    Other millet flour recipes & tips!

    • hand holding a slice of bread
      Best Millet Bread Recipe: Gluten Free, Dairy Free
    • baked biscuits sliced in two
      Millet Biscuits: Gluten Free, Dairy Free
    • bowl of cassava flour on a counter.
      7 Best Cassava Flour Substitutes
    • teff flour in a white bowl
      Top 4 Teff Flour Substitutes

    📋Recipe

    Recipe

    millet cookies on a white plate.

    Soft Millet Cookies (Gluten & Dairy Free)

    These millet cookies are some of the softest, smoothest cookies you'll ever sink your teeth into! This is a small batch of cookies and the recipe is gluten and dairy free as written. They mix together in just minutes too.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Refrigeration time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 10 cookies
    Calories: 81kcal
    Author: Christine

    Ingredients

    • 4 Tablespoons vegan butter softened
    • 50 grams brown sugar about ¼ cup
    • 1 egg
    • 35 grams millet flour about ¼ cup
    • 33 grams King Arthur Measure for Measure gluten free flour mix about ¼ cup
    • ½ teaspoon baking powder
    • ½ teaspoon psyllium husk powder

    Instructions

    • In the bowl of a stand mixer, beat the butter and brown sugar until fully combined - about 15 seconds.
    • Add in egg and beat about 20 seconds, scraping down the bowl once.
    • Add the millet flour, King Arthur flour mix, baking powder and psyllium husk powder to the bowl and mix on low speed.
    • Stop the machine and scrape down the sides. Mix on medium speed for 20 seconds.
    • Cover the bowl or place the batter into a sealed container and refrigerate for 1 hour.
    • Preheat the oven to 350F. Place a sheet of parchment paper on a baking sheet.
    • Using a cookie scoop, portion balls of dough onto the baking pan.
    • Flatten slightly and sprinkle with coarse sugar.
    • Bake for 10 minutes. Let the pan cool for 5 minutes on a wire rack. Then remove the cookies from the pan. Enjoy!

    Notes

    • Recipe makes 10 cookies and can be doubled for more cookies.
    • All ingredients should be at room temperature.
    • Measure by weight where weight is given.
    • The batter needs to refrigerate for 1 hour for best results. Otherwise the cookies will spread way too much.
    • The King Arthur Measure for Measure gluten free flour mix is recommended for this recipe.
    • I would not recommend substituting the millet flour as it has not been tested.
    • I would not recommend substituting the egg.
    • Instead of brown sugar, coconut sugar or Swerve brown sugar can be used.
    • The cookies stay soft for up to 3 days in a sealed bag on the counter. 
    • The dough can be made ahead of time - seal it well and refrigerate for up to 3 days.
     

    Nutrition

    Calories: 81kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 238IU | Calcium: 18mg | Iron: 0.4mg
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    Reader Interactions

    Comments

    1. Alene

      September 14, 2022 at 1:17 am

      I can't eat any rice, so I cannot have any blends with rice flour. Do you think it might work with another blend, without rice flour? I have several, and they come as close as they can to the blends with rice flour. Thank you.

      Reply
    2. Brenda

      March 24, 2023 at 1:15 pm

      5 stars
      I made these for the first time and was very happy with the results. I used Bob's 1:1 Gf flour because that is what I had in the pantry. Also used regular butter, which seemed to work out. Baked for 10 minutes and maybe let them go a minute or two longer and then they were nicely browned on the bottom and perfectly baked.

      Reply
      • Christine

        March 27, 2023 at 11:04 am

        Hi Brenda,

        Oh that's great to know about Bob's as a substitute!

        Christine

        Reply
    3. Shelly

      May 06, 2023 at 12:27 pm

      5 stars
      Excellent recipe. Using weight ensures perfect results. Adding currants makes these cookies divine. Thanks for your hard work making these recipes!

      Reply
      • Christine

        May 07, 2023 at 1:56 pm

        Hi Shelly,

        So glad you enjoyed them 🙂

        Christine

        Reply
    4. Amaisha

      June 09, 2023 at 10:50 am

      5 stars
      Loved the recipe... I used this as a school project as well.. Thank You So Much
      🙂

      Reply
      • Christine

        June 12, 2023 at 9:32 am

        Great to hear Amaisha 🙂

        Reply
    5 from 4 votes (1 rating without comment)

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker and baking problem-solver. I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients, and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on Beyond Celiac, The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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