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.
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Table of contents
⭐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
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:
🧾Ingredients & substitutions
- 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.
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.
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!
These millet cookies will stay soft and fresh for up to 3 days at room temperature in a well-sealed bag or container.
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.
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.
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!
Soft Millet Cookies (Gluten & Dairy Free)
- 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
- 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!
- 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.