MILLET COOKIES

1 ¾ cups millet flour
¼ teaspoon salt
¼ teaspoon baking powder
4 tablespoons unsalted butter, melted
1 egg
½ teaspoon pure vanilla extract
¼ cup agave syrup
¼ cup chopped walnuts, pecans or hazelnuts

2 tablespoons coarse sea salt, for topping the cookies

 


 

In a large bowl, whisk the flour, salt and baking powder. In a separate bowl beat the butter, egg, vanilla extract and agave syrup. Stir the liquid mixture into the flour then stir in the nuts.

 

On a lightly floured surface, shape the cookie dough into a log, about 12 inches long — if the dough is not firm enough to shape into a log, refrigerate it for 10 minutes then try again. Wrap the log in plastic wrap and refrigerate for 1 to 2 hours.

 

Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

 

Slice the log into 1/2-inch cookies and place them on the prepared baking sheet, about 2 inches apart. Encrust each cookie with a small amount of sea salt. Bake until lightly golden, 11 to 12 minutes.

 

Makes 16.