Millet Cookies

Written by Eydie Desser

When I was in seventh grade, I used to go to my Grandma Janie’s house every Tuesday afternoon for tea. Of course, high tea always includes cookies and pastries, so I would pretty much waddle my way out the door when we were done. I miss those Tuesdays with my grandmother, so I decided to create a plant based cookie that will always remind me of the special times and tea we shared.


  • 1 cup millet flour (almond or oat flour can be substituted and will taste different, but still
  • delicious)
  • 1/4 cup creamy almond butter
  • 1/4 cup honey or pure maple syrup, plus more for glazing


Preheat oven to 350℉

1- Combine all ingredients with hands.

2- Roll dough between two parchment sheets to 1/4″ thickness.

3- Cut out circular cookies.

4- Using a spatula, place each cookie on a silicone baking sheet or parchment lined cookie sheet.

5- Using the prongs of a fork, indent the edges of each cookie.

6- Using your fingers, glaze each cookie with extra honey or maple syrup.

7- Bake for 12-14 minutes.

8- Remove from oven and let sit for 10 minutes.

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