Millet is an ancient grain that dates back to the Roman Empire. It’s rich in antioxidants, amino acids, and calcium as well as magnesium, phosphorus, and manganese. Naturally gluten free, millet flour is a nutritious flour substitute in baked goods. But to give these cookies their nutty crunch, we used a blend of toasted hulled millet and almond flour. Pack them up in your snack containers for a guilt free sweet treat! 

INGREDIENTS:

½ cup millet

1 cup almond flour

½ teaspoon baking soda

3 tablespoons melted coconut oil 

3 tablespoons maple syrup

1 teaspoon vanilla extract

1 teaspoon almond extract

1/4 teaspoon salt

1 tablespoon sliced almonds

DIRECTIONS:

1. Preheat the oven to 350 degrees. On a baking sheet, toast millet for 7 minutes until golden. Let cool. 

2. Mix millet, almond flour, and baking soda together.

3. In a separate bowl, whisk together coconut oil, maple syrup, vanilla, almond extract, and salt.

4. Mix wet ingredients into the dry ingredients.

5. Scoop out 1 tablespoon of the mixture and form into balls. Flatten onto a parchment lined baking sheet with the palm of your hand.

6.Press almond slices into each cookie and bake for 15 minutes until golden.

*makes 15 cookies