Vegan Peanut Butter and Millet Cookies

Yields: about 30 cookies Prep Time: 20 minutes Total Time: 1 hour and 15 minutes (including millet cooking time)

Millet is a gluten free, alkalizing grain that is often thought of as bird food, yet packs a punch when it comes to nutrition. Full of B vitamins and protein from the millet and peanut butter, these vegan cookies are nutritious and satisfying all in one!

Ingredients

1 1/2 cup whole wheat pastry flour

1 1/2 cup cooked whole grain millet

1 cup plus 2 tablespoons smooth, natural peanut butter (just peanuts, salted optional)

2/3 cup brown sugar

1/4 cup coconut oil

3 tablespoons pure maple syrup

2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground flax seed

1 tablespoon plus 1 teaspooon water

Directions

1. Cook the millet according to the directions on the package. (Starting with 1/2 cup dry will give you more than enough for the recipe. Any leftovers can be treated like rice or quinoa, mixed in a salad or used as a side dish).

2. Preheat oven to 400 degrees Fahrenheit. Mix together flaxseed and water, set aside.

3. Combine whole wheat pastry flour, baking soda, baking powder, salt, and brown sugar. Mix in cooked millet.

4. Add in peanut butter, coconut oil, flaxseed mixture and maple syrup. Mix well.

5. Scoop about 1 – 1 and 1/2 tablespoon of cookie dough in your hands. Roll into a ball and gently flatten into a patty, about 1/4 inch thick. Place on a parchment paper or silicone mat lined baking tray, about 1- 2 inches apart.

6. Bake at 400 degrees for about 10-12 minutes, longer time giving a slightly darker color and crispier texture. Remove from oven and let cool on cooling rack. Store in an airtight container for 3-5 days or longer in the refrigerator or freezer.

Despite our lazy days of summer, I am finding it harder to cook and get things done with the kiddos home. Somehow, I pictured it differently… So, once again, I was on the hunt for a nutritious cookie that could double up as a hearty snack for me to grab, or the little ones when time was a factor, or I just didn’t have the energy to whip up something fancy.

So, I turned to millet.

When cooked, millet resembles couscous or a thicker quinoa. While quinoa gets a lot of attention in the health circles in the U.S., the high demand for it is causing strife in its native country. Those that rely on quinoa as a staple grain cannot afford the skyrocketing prices, and it is devastating to the locals. For that reason, I am looking to a different gluten free grain to use.

I used flaxseed and water as a binder, maintaining the vegan aspect of these cookies, while also adding extra fiber and essential fatty acids. Using about 1/4 cup of unsweetened applesauce is another option, resulting in a little less crumbly cookie.

I prefer these little guys to be frozen, as there is something extra satisfying about frozen (and therefore, crunchy) peanut butter cookies. Plus, in the heat of the summer, they just seem to fare better in the freezer.

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