100% Millet Cookies
These delicious gluten-free chocolate-chip old-fashioned millet flour cookies are soft and crispy, nutty, buttery, and sweet. Perfect for an afternoon snack!
Servings: 21 cookies
Calories: 148kcal
Cost: 7$
Ingredients
Dry Ingredients
- 300 grams millet flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 2 teaspoon baking powder make sure it's gluten-free
Wet Ingredients
- 120 grams butter or 80g coconut oil
- 100 grams granulated sugar reduce if prefer
- 50 grams brown sugar reduce if prefer
- 83 grams milk plant-based or dairy
You Will Also Need
- 100 grams chocolate chips
Instructions
- Combine all the dry ingredients in a large mixing bowl using a whisk.300 grams millet flour, 1 teaspoon xanthan gum, 1 teaspoon salt, 2 teaspoon baking powder
- Place the butter into a small saucepan and melt it on the stove over medium-high heat. Once the butter starts bubbling, begin whisking it continuously until it turns amber-brown and smells nutty. Turn off the heat and set it aside.*No browning needed if using coconut oil, melting is enough.120 grams butter
- Add the sugars and the milk to the browned butter and whisk until there are no brown sugar lumps left and everything looks incorporated.100 grams granulated sugar, 50 grams brown sugar, 83 grams milk
- Add the wet ingredients to the bowl with the dry ingredients and mix with a whisk. The dough will be sticky and wet, but it will thicken as the flour absorbs the liquids.
- Fold in the chocolate chips or chunks, cover the bowl with a kitchen towel, and let the dough chill and thicken in the fridge for about 20 minutes.100 grams chocolate chips
- Preheat the oven to 175°C / 350°F. Line your baking tray with non-stick parchment paper or a silicone mat. Scoop nine 1 tbsp-sized cookies onto the tray and bake for 15 minutes. Let the cookies chill on the baking sheet for about 5 minutes after baking before transferring them to a cooling rack (they are fragile while hot). Enjoy!
Notes
Troubleshooting Tips:
- Too crumbly? Add xanthan gum! Millet flour lacks gluten, so a binder is essential in gluten-free cookies (like my buckwheat shortbread cookies!).
- Bitter taste? Your flour might be old. Millet flour can turn rancid quickly, so use fresh flour and store it in the freezer. You can make millet flour at home!
- Too cakey or soft? Skip the milk for extra crispiness.
- Cookies spread too much? Cut back slightly on butter and/or sugar. For fluffier cookies, see my gluten-free sourdough cookie recipe!
- Over-browning? Try moving your tray to the middle rack or lowering your oven temperature slightly.
Nutrition
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 195mg | Potassium: 57mg | Fiber: 1g | Sugar: 10g | Vitamin A: 149IU | Vitamin D: 0.04µg | Calcium: 36mg | Iron: 1mg
