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Prep Time: 5 Minutes Cook Time: 13 Minutes |
Ready In: 18 Minutes Servings: 32 |
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I found these whilst searching for dairy-free goodies for DD. I love the use of the millet-it is hard to find recipes that use puffed millet, and it really adds a special something to the texture of baked goods. I believe the original version used puffed rice instead of millet, and peanut butter (where the blogger i read used almond butter instead). This says to me that the sky is the limit on these little gems :). Enjoy! Ingredients:
1 cup whole wheat pastry flour |
1 cup old fashioned oats |
1 cup puffed millet cereal |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup dark chocolate, chopped into bite sized pieces |
1/4 cup margarine (i.e. earth balance) |
1/4 cup almond butter (i used peanut butter) |
1/4 cup brown sugar |
1/4 cup sugar |
1 teaspoon vanilla |
1/2 cup coconut milk (i used almond milk) |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine flour, oats, puffed millet cereal, baking powder, and salt. Set aside.
3. Using an electric mixer, cream vegan margarine, almond butter, sugars, vanilla and nut milk together.
4. Add dry mixture a little at a time to the wet ingredients, until combined.
5. Scoop rounded tablespoons of dough onto a parchment paper lined cookie sheet, spacing an inch apart.
6. Bake 12-15 minutes or until cookies are set and edges are browned.
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