100% Millet Chocolate cookies

Here’s a recipe I came up with, using only millet flour. No need to use eggs or chia either. they hold up nicely and they are super yummy. Alternatively, if you want a different, slightly more firm consistency, you can replace 1/4 of a cup with all purpose flour and follow the same directions.

Ingredients: (Makes about 10-12 small cookies)

1 cup millet flour

7 tbs extra virgin olive oil

1/4 tsp baking powder

1/2 tsp vanilla extract

3 1/2 tbs turbinado or brown sugar

1/4 cup raisins (optional)

a pinch of salt

Directions:

Preheat your oven at 350F. Mix the millet flour (or the millet and all purpose flours if using a mix), the salt, the baking soda. Add the olive oil, the sugar, the vanilla and the raisins. mix well until all the ingredients are incorporated. with a tablespoon or with your hands form small balls the size of a golf ball (slightly smaller) and place them on a lined baking tray. flatten them slightly and delicately with your fingers.

Bake at 350F for 15 minutes. when the 15 minutes are up, I turn the temperature to 400F and when the oven reaches that temperature I take them out immediately. Im not sure if this makes any sense, but each time I do this, they turn out amazing. leave them cool down on the baking tray for about 10 minutes before transferring them to the cooling rack. because this is millet flour, they are more fragile and you need to let them cool completely if you want to store them in a cookie jar.

100% Millet Chocolate Cookies