Lemon Millet Cookies

5 from 1 vote

Prep Time 10 minutes

Cook Time 30 minutes

Servings

Calories 634kcal

Author Katie's Conscious Kitchen

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.

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.

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.