Recipe Directions

Grind the almonds very well into almond butter – or use commercial almond butter.

Let the millet drain (you don’t want dripping millet!) and process in the food processor until it’s paste.

Add 2 c of the oat flour, the cinnamon, nutmeg, agave nectar, and vanilla and optional salt and blend until smooth – add a little soak water if the mixture is too thick (it should be the consistency of thin crepe batter).

Add the dehydrated coconut or oat flour to thicken to the consistency of cookie dough, and process until the mixture is smooth – I like a little bit of coconut for tooth feel, but you may want to make it completely smooth.

Place a little cinnamon on your palms and roll the cookies into balls, then flatten into cookies. Dip the tops into more cinnamon. This is optional, but great.

Also optional but great: dehydrate the cookies till the desired firmness/crispness/warmness is reached. Serve with a nice mug of something warm or mylk.

Poemomm's Thoughts

This cookie tastes strongly like the Snickerdoodles that are a holiday favourite around Pennsylvania and utilizes that often ignored grain, millet. A soft nutmeg-scented cookie is surrounded by a burst of cinnamon. Feel free to dehydrate these a little for a warm treat.

For those with a nut allergy, or just sick of or avoiding nuts, feel free to use an additional 1/2 c of millet.

Remember every change to a recipe changes the taste of a recipe, so I suggest starting with the original and tweaking it to make it suit your tastes!

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

BTW I think I read somewhere you can save the water from them and use if for washing? Not sure about that but hey maybe I'll give it a try cuz I really like these cookies.

0 votes
+
Vote up!
-
Vote down!

Ok one of the reasons that your cookies might be tasting like medicine is because millet has a soapy coating and if you don't rinse this off really well with warm water then when raw cooking with it you might get that flavor. Try doing several rinses of warm water and rubbing the seeds in the water between your fingers. Just what I've experienced with millet.

0 votes
+
Vote up!
-
Vote down!

Ok. I have to tell you....after dehydrating these the entire room smelled like soap. My husband tasted one and began singing "Zest fully clean!" Yea...these are pretty bad. Bummer because I wanted to have a nice cookie. :(

0 votes
+
Vote up!
-
Vote down!

I just made these. I followed the instructions and even added more of the agave and it tastes sooooooo bad. It's mediciney! I am so upset. I soaked the millet for exactly 3 hours and drained it completely. This is so disappointing because the ingredients aren't cheap. I haven't dehydrated them yet....it tastes terrible right now. What a bummer. I will try again NOT using millet.

0 votes
+
Vote up!
-
Vote down!

hrm - I thnik this may be a millet thing. We never have enough to stand around for several hours, so I'm not sure. Try not dehydrating it.

0 votes
+
Vote up!
-
Vote down!

i made these according to the recipe. the dough tasted incredible and i was SO excited. but after a couple of hours (and especially after dehydration), the cookies began to taste like soap. any idea why this happened or how i can prevent it from happening again?

0 votes
+
Vote up!
-
Vote down!

I question the instructions when it states to aim for the "consistency of thin crepe batter." Crepe batter is quite thin already, isn't it? So thin crepe batter would be nearly watery. Both times I've made this, I've added in a lot of water at that point to make it thinner (although I've never gotten as thin as what I would consider to be crepe batter), but then I realize quickly that it's TOO thin b/c the 2 cups of coconut does not thicken it to cookie dough thickness.

(Note: earlier, I had posted that I made it with major modifications. Well, the second time, I did follow the recipe exactly.)

Also, both times, I think the dough tastes great, but I make the cookies and as time wears on, the taste gets more & more bitter/medicine-y. Is this common with millet? That's the only ingredient I can imagine is causing the problem b/c I have more experience with the other ingredients & this is my first recipe with millet.

Okay, I just noticed looking through the comments that there was instruction to soak the millet for three hours. I soaked mine all night... so could it be that it was too long and the millet kind of goes bad or something?

0 votes
+
Vote up!
-
Vote down!

Thanks poemomm! I'll use almond meal from strained almond milk too :)

0 votes
+
Vote up!
-
Vote down!

I'd use pecans - soaked and dehydrated.

0 votes
+
Vote up!
-
Vote down!

I really have to make those

0 votes
+
Vote up!
-
Vote down!

I cannot eat grains, I dont know why, they just don't digest for me. Do you have any suggestions for substitutes? Thanks

0 votes
+
Vote up!
-
Vote down!

I store them in the fridge. or freezer.

0 votes
+
Vote up!
-
Vote down!

PPS Lord sorry I'm posting so much on this, but how should these be stored? This recipe made way more cookies than I can eat. It put my eating abilities to shame.

0 votes
+
Vote up!
-
Vote down!

PS I suggest dipping these in almond mylk..... yummy. I'm doing so right now!

0 votes
+
Vote up!
-
Vote down!

This is the worst recipe ever. I just made these a few minutes ago, and do you have any idea the havoc they are going to wreak on my waistline?? They taste SO GOOD!!!!

Oh lord. If you need anything you can find me at the gym. Eating these on the treadmill.

0 votes
+
Vote up!
-
Vote down!

How many cookies does this make?

0 votes
+
Vote up!
-
Vote down!

I must have done something wrong because they were not a hit at all. I rolled them in cinnamon but they almost ended up tasting mediciney for some reason. I was so looking forward to these too. I don't know, I followed exactly as is. So sad.

0 votes
+
Vote up!
-
Vote down!

wow. I can't believe this recipe. I modified a lot (just went with what I had) and it's delicious! They're in the dehydrator now.

I used cashews instead of almonds. For the 1 cup of millet & 2 cups of oat grouts, I used a total of 3 cups of mixed sprouted grains: millet, wheat berries, rye berries, quinoa, & buckwheat. It was the first time I'd purchased any of those & was attempting sprouting them while I looked for a recipe for them. Now that I've found this recipe, I think I'll be buying them regularly!!

The rolling into balls was a little messy, but that's always a good reason to lick off my palms afterwards. Thanks for this recipe!!

0 votes
+
Vote up!
-
Vote down!

YUMMMM I made these tonight and they are delicious!

Joyce- For sweetner you can add a little stevia. It's a white powdered natural sweetner found at most health food stores. It's really strong so just add a little!

0 votes
+
Vote up!
-
Vote down!

Updated!!

0 votes
+
Vote up!
-
Vote down!

poemomm - you can edit your recipe to include the agave. This looks great and I'd like to try it too. I was also wondering about a sweetner.

0 votes
+
Vote up!
-
Vote down!

How much agave nectar?

0 votes
+
Vote up!
-
Vote down!

ooops. I must have forgotten agave -- yeah, definitely include that!!!

0 votes
+
Vote up!
-
Vote down!

Did you use anything to sweeten the cookies? I just made a 1/2 batch and they seemed pretty "oaty" and so thick that I didn't even end up adding the coconut. So I added a little Agave. Similar to the regular Snickerdoodles but would be open to ideas on how to make them taste a little sweeter or more rich. Thanks.

0 votes
+
Vote up!
-
Vote down!

yum -- I bet millet and flax would work really well. I can't wait to try these!

  • 1
  • 2

Leave a Comment