Ingredients

½ cup almonds (pureed into almond butter)
1 cup millet (soaked with water saved aside)
2 cups oat groats (grounded into flour)
2 cups unsweetened fine dehydrated coconut (or 2 cups more oat flour)
½ teaspoon cinnamon (ground)
½ teaspoon nutmeg (ground)
½ teaspoon vanilla or a vanilla bean (scraped)
¼ teaspoon salt (optional)
½ cup agave nectar (or depending on taste, up to a cup)

Recipe Directions

1. Grind the almonds into almond butter, or use commercial almond butter.

2. Let the millet drain (you don’t want dripping millet) and process in the food processor until pasty.

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

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

5. Place a little cinnamon on your palms and roll the cookies into balls, then flatten into cookies. Dip the tops into more cinnamon (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.

Poemomm's Thoughts

By poemomm

This cookie tastes strongly like the snickerdoodles that are a holiday favorite around Pennsylvania and utilizes that often ignored grain called 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 cup 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 your tastes!

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Comments

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tfacey

Mar 30, 2010

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I would think fine milled flax would be a good substitute for the oats or teff. Probably not the full 2 cups tho.

poemomm

Mar 30, 2010

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Hrm... I'm guessing you could also use dehydrated pears that had been ground into pulp as well -- making sure they were super dehydrated first.

poemomm

Mar 30, 2010

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lots of millet - Otherwise, if you can have wheat berries or spelt berries, you can substitute those, soaked and ground.

lstorz

Mar 30, 2010

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Wow! These look fantastic -- any ideas for what could I substitute for the oats entirely? I'm allergic to them (also allergic to teff).

poemomm

Mar 29, 2010

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millet is a gluten free grain (you see it in birdseed) that's very nutritious. Yummy too. Soak it for 3 hours. Thanks!

Renoir

Mar 29, 2010

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I have never used millet before. What is it? How long should I soak it? Any other suggestions? Thanks!! I loved snickerdoodles as a kid! These look great!

poemomm

Mar 29, 2010

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I use GF oats - you can buy the groats from Lara's GF Oats or Bob's Red Mill, though you may have to wrangle with a rep to get raw ones (I got ahold of a large batch, which I'm hoarding... but it wasn't easy).

You could also use the Teff Company's ivory teff flour - as far as I'm aware, it's raw.

newbie

Mar 29, 2010

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what can be used to substitute for oat flour? my son has a gluten allergy

jenny2052

Mar 28, 2010

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Cannot wait to try these! They were a favorite of mine as a kid.

sweetpea

Mar 28, 2010

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What a fun name! I will have to try them.

ItGirl

Mar 28, 2010

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These look AMAZING!!

TomsMom

Mar 28, 2010

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Wow! My eyes are bulging with greed!

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