As I’ve mentioned in a previous post, I like to stock up on healthy snacks to avoid giving in to bad food choices. I find that I can resist them much better if I have delicious alternatives.
These cookies are all about creating those healthy alternatives while still satisfying your desire for a delicious snack or dessert. They are sugar-free, gluten-free, and delectable.
Gluten-free Millet Cookies with Pecans and Sea Salt Recipe
Makes about 16 cookies
- 1 ¾ cups millet flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ stick unsalted butter, melted
- 1 egg
- ½ teaspoon 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 or a silicone baking mat.
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.
