Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
4
votes
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.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Refrigeration time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Dessert, Snack
Cuisine:
American
Servings:
10
cookies
Calories:
81
kcal
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:
81
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.03
g
|
Cholesterol:
16
mg
|
Sodium:
44
mg
|
Potassium:
42
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
238
IU
|
Calcium:
18
mg
|
Iron:
0.4
mg