Gluten Free, Dairy Free Millet Trail Mix Cookies
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
24 cookies
- Serves:
- 24
ingredients
- 4 tablespoons olive oil
- 1⁄4 cup margarine
- 3⁄4 cup honey
- 1 egg
- 1⁄2 teaspoon baking soda (dissolved in 1 tablespoon warm water)
- 1⁄2 cup rice flour
- 2 tablespoons rice flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups millet, flakes
- 3⁄4 cup almonds, finely ground
- 1⁄2 cup dark chocolate chips
- 1⁄2 cup pecans, roughly chopped
- 1⁄2 cup craisins
directions
- Place rack in middle of oven and preheat to 375 degrees.
- Line two cookie sheets with parchment paper or grease the sheets.
- With a mixer, beat together oil, margarine and honey in a large bowl until fluffy (about 2 minutes).
- Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
- Stir in millet flakes, finely ground almonds, chocolate chips, pecans and craisins until well combined.
- Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3 inch round.
- Bake cookies in batches until golden, approximately 10-15 minutes per batch (mine took 15 minutes).
- The cookies feel still soft to the touch after removing. Let them sit on the sheet for five minutes before transferring them onto a rack to cool.
- Cookies will keep in an airtight container at room temperature for up to 5 days (I doubt it :lol:).
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