Lemon Millet Breakfast Cookies

These lemon millet breakfast cookies are soft, bright, and fragrant. They are also naturally vegan, sugar free, and flour free! Despite no added sweetener, these taste deceptively sweet due to the flavorful lemon zest, vanilla, almond extract, and cardamom. I love a few pistachios for crunch too! If you don’t have millet, quinoa also works great in this recipe.

What is Millet?

Millet is an ancient seed, originally hailing from Africa and northern China, and it remains a staple in the diets of about a third of the world’s population. Rich in iron, B vitamins and calcium, millet has a mild corn flavor and is naturally gluten-free. Sure, on first glance you might be tempted to think that raw millet looks like birdseed. But these little yellow beads have a really lovely and light texture when cooked, are relatively quick-cooking because of their small size, and are incredibly versatile in dishes ranging all the way from breakfast to dinner.

Source: thekitchn.com

Tips

  • You’ll want to use fluffy, correctly cooked millet grains for this recipe. If your millet is overcooked or waterlogged, the cookies will be too wet. Keep reading for instructions on how to correctly cook millet.
  • Use parchment paper to prevent the cookies from sticking.
  • Let the cookies cool completely (or at least 15 minutes) before breaking into them, so they finish cooking internally.
  • These cookies are soft and fluffy inside, but if you want them to be firmer you can bake them longer.

How to Cook Millet

  • Use a ratio of 1:2 of dry millet to water for fluffy grains. For cookies, err on the side of too dry rather than too wet.
  • There’s no need to rinse or soak millet.
  • Add 2 cups of water to a small pot and bring to a boil.
  • Add 1 cup of dry millet to the boiling water and reduce temperature to a simmer. Cover the pot with a lid and simmer until the grains have absorbed most of the water, about 15 minutes. Don’t stir it, just like with rice.
  • When the water is fully absorbed, remove from the heat and allow it to sit, covered for about 10 minutes to steam inside the pot and get fluffy.

Modifications

  • If you don’t have or like millet, feel free to use quinoa instead. It works wonderfully!
  • Instead of pistachios, feel free to swap out other nuts such as walnuts or sliced almonds.
  • You can use a different nut butter or seed butter, but I find that the flavor of almond butter works best with the lemon and almond extract.
  • To make these cookies gluten free, make sure to use certified gluten free oats.
  • I like instant oats for baking because they are finer and have better absorbency. To make instant oats out of regular rolled oats, simply pulse some oats in a dry food processor a few times to chop them up a bit more.

What Can I Do With Leftover Millet?

Anything you can do with quinoa you can pretty much do with millet! Check out this post about ways to use up leftover quinoa (and millet).

How Do I Store These Millet Cookies?

When cookies are completely cool, they can be stored in an airtight container for a few days, or frozen. I like to freeze them in a lidded container with parchment paper or wax paper in between the layers, so they can be defrosted one at a time or popped into a microwave, toaster, or oven straight from the freezer. They reheat beautifully!

More Sugar & Flour Free Baking Recipes:

Looking for more tasty and wholesome breakfast treats? Check out this post for my best hacks and tips for sugar and flour free baking, or this round-up of all the yummy baked goods on my blog!

Lemon Millet Cookies

5 from 1 vote
Print Pin Ratings & Comments
Active Time: 10 minutes
Inactive Time: 30 minutes
Servings 2

Ingredients
 

Grains

  • 1/2 cup millet, 4 oz, cooked, or subsititute cooked quinoa
  • 1 package instant oats, 1 oz

Fruit

  • 2 bananas, 8 oz, mashed

Protein

  • 1/4 cup almond butter, 2 oz
  • 1/4 cup shelled pistachios, 2 oz, or other nuts of choice

Spices

  • 1 tsp baking powder
  • 1 tsp vanilla
  • zest of 1 lemon
  • 1/2 tsp almond extract
  • 1/8 tsp ground cardamom
  • 1/8 tsp salt

Instructions
 

Cook the Millet

  • Add 2 cups of water to a small pot and bring to a boil.
  • Add 1 cup of dry millet to the boiling water and reduce temperature to a simmer. Cover the pot with a lid and simmer until the grains have absorbed most of the water, about 15 minutes. Don't stir it, just like with rice.
  • When the water is fully absorbed, remove from the heat and allow it to sit, covered for about 10 minutes to steam inside the pot and get fluffy.

Make the Cookies

  • Preheat the oven to 350° F. and line a baking sheet with parchment paper
  • Mash the banana and almond butter together in a bowl with a fork.
  • Gently stir in 1/2 cup of cooked millet, oats, nuts, and flavorings and mix well.
  • Scoop batter onto parchment paper and shape into rounds with your hands or a spoon. The number of cookies you get will vary depending on how big you make the cookies.
  • Bake for 25 to 30 minutes, or until lightly browned and holding together. These can take a little longer due to the wetter batter.
  • When cookies are completely cool, they can be stored in an airtight container for a few days, or frozen.

Notes

  • The instructions for millet above will make more than you need for a batch of cookies. The reason for making extra millet is that cooking smaller batches of grains doesn’t work as well, it can burn easily and cook unevenly. Make more cookies with the leftovers or add your millet to porridge or salads.

Nutrition Information

Calories: 634kcal (32%)Carbohydrates: 84g (28%)Protein: 19g (38%)Fat: 28g (43%)Saturated Fat: 3g (19%)Sodium: 364mg (16%)Potassium: 967mg (28%)Fiber: 14g (58%)Sugar: 18g (20%)Vitamin A: 140IU (3%)Vitamin C: 11mg (13%)Calcium: 260mg (26%)Iron: 4mg (22%)
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8 Comments

  1. Hi Katie! Would you be able to tell me an approximate calorie amount on these cookies? They look great. Thank you!

    • Katie Gates

      Hi Alida, I just added the nutrition info to the bottom of the recipe. Thanks for the reminder, I always forget to add that!

  2. 5 stars
    I made this recipe for my husband who is on a strict diet & is trying to stay away from sugar due to cancer concern. He really enjoyed them. Not overly sweet, obviously, but I’m wondering what could be added to up the sweetness a bit? I thought of adding honey, but didn’t want to change consistency, any suggestions? Also, I ordered your cookbook and it should be arriving tomorrow. Very excited to have ideas that might help my husband on his diet, thank you! ( I had to use peanut butter and walnuts instead, but I think it still turned out good! )

    • Katie Gates

      Hi Marie, so glad that your husband enjoyed them! I think that adding a bit of honey or any liquid sweetener would work great. I don’t think it would be an issue for the consistency. I hope you enjoy the cookbook!

  3. Hi Katie. The instructions didn’t say when to incorporate oats just FYI, (kinda obv) and it referred to shaping 4 cookies – I actually got double that- and I wondered why so much leftover millet? The finished product was DELISH as it is with all your recipes. Crispy exterior soft interior fragrant crunchy satisfying. Just sweet enough from bananas.maybe that’s why it calls for more millet! To make more! TYVM

    • Katie Gates

      Hi Joyce, thank you for your great questions, I’ll edit the recipe to clarify. The reason for making lots of millet is that cooking smaller batches of grains doesn’t work as well, it can burn easily and cook unevenly. Also so you can make lots more! 🙂 The number of cookies you get will vary depending on how big you make the cookies. Thanks so much for helping me edit my sloppy recipe writing!… 😉

  4. When you double the recipe, the banana ounces stay the same. I presume that should double as well?

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