Yummy crunchy oatmeal millet cookies
I am excited about these cookies, and this post! Although it has recently been kindly explained to me by a darling and esteemed writer friend that the word “yummy” really doesn’t belong in any recipe, given that if said recipe isn’t yummy then there really isn’t much point in making it, I can’t resist this title. First of all, millet somewhat fascinates me. How something so highly ingrained in Americana as bird seed can simultaneously launch itself as both modern and hippie health food delights and entertains me to no end. Plus, I think I like it. I’m still in the early dating phase with it, and haven’t yet ventured beyond the safety zone of baked goods and granola, but I love the nutty crunch and texture it adds to these, and I’m looking forward to discovering how it compares to the creamy substance of say, a bowl of steel cut oats.
An ancient whole grain, older than barley, wheat or rye, millet was used throughout the Roman Empire and has been experiencing a revival alongside the rise of gluten intolerance. According to the Magazine for Vegan Family Living, it’s said that eating millet may help pregnant women with morning sickness. It’s also rich in important nutrients magnesium, phosphorous, and manganese. I’ve wanted to experiment with millet recipes since my friend Lauren shared a coconut water, millet, pumpkin seed, cranberry cookie concoction, and this first venture emphatically secures more to come. Being wheat free, I’d like to say these cookies are gluten free, but I can’t definitively. For a long time, people following gluten free diets, such as those with celiac disease, were told to avoid oats altogether. New evidence seems to state that small amounts of oats are OK, as long as the oats were not contaminated with wheat gluten during processing. Look for labels that specifically state oats are gluten free.
Wheat free crunchy oatmeal millet cookies
I based this recipe on this whole grain oatmeal cookie recipe from PC Cuisine. It will probably evolve, and I’ll plan on updating as it does. One thing I want to alter is the sugar content. Although I tend to think it’s fine to reduce down to a half cup, I went ahead with 3/4 cup brown sugar this time. Next time I’ll go with 1/2 cup raw.
Yield: Two dozen medium to large cookies
- 1 1/2 cup whole oats for grinding into oat flour
- 1 cup whole oats
- 1/2 teaspoon baking soda
- 1/2 cup millet
- 1/2 cup chopped walnuts
- 3/4 cup brown sugar
- 1 1/2 tablespoons sunflower spread or almond butter (I had a sampler packet of sunflower spread someone gave me and felt I could make good use of it here, but almond butter would do just as well without any extra additives)
- 1/2 cup butter
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup raisins
- 1/3 cup dried cranberries
- 1 teaspoon orange zest
- 3 ounces dark chocolate, broken into chunks
- 1 teaspoon cinnamon
1. Toast millet and walnuts approximately 7 minutes at 350 degrees, until golden.
2. In a small saucepan, melt butter. Remove from hear and stir in sugar, egg, sunflower or almond butter and vanilla.
3. In a large bowl, combine 1 1/2 cups oats, ground into flour in a food processor or blender, whole oats, baking soda, raisins, cranberries, and dark chocolate chunks.
4. Add egg mixture to dry ingredients and mix well to combine.
5. Spoon onto prepared cookie sheets coated with cooking spray, leaving about 1-2 inches space in between. These will spread a little. Flatten before baking at 350 degrees for 12-15 min. Loosen from sheet while still warm, to avoid sticking.
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