Millet Cookies

butterfly Yields: 12 cookies

Written By Eydie Desser


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Sometimes you just feel like a snack, usually salty, crispy or sweet and sugary, right?! Now you can have our snack and eat it too, all with healthy ingredients.  I love this cookie to serve in the afternoon with tea.  Invite some friends over and treat them like British royalty with this beautiful “biscuit,” as they often call it.

Equipment needed: 3-inch round cookie cutters, parchment paper or silpat


  • 1 cup millet flour (almond or oat flour can be substituted and will taste a little 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°F

  1. Combine all ingredients with your hands!, or a spoon.
  2. Roll the dough between 2 parchment sheets to ¼-inch thickness.  
  3. Cut out round cookies using the cookie cutter and using a spatula, place the cookies on a silicone (silpat) or parchment paper lined baking sheet.
  4. Make indents on the edge of the cookies by using the backside of the prongs on a small fork.
  5. Glaze each cookie with  honey or maple syrup.  I like to do this with my fingers.
  6. Bake for 12-14 minutes, or until golden brown. 
  7. Remove from the oven and let sit for 10 minutes on the heated pan. If you like crispier cookies, remove the cookies to a cooling rack. 
To Serve:

Invite your friends over.  Place cookies (biscuits) on your finest china, play beautiful classical music, serve chamomile tea and revel in the ritual.

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