Gluten-Free Millet Cookies with Pecans and Sea Salt

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.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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