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.
Servings: 10 cookies
Calories: 81kcal
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.
