These cookies are moist and caky. A nice treat with some mint tea.
Preheat oven to 350° F.
1/2 cup cooked millet
1 cup kamut flour
1/2 cup coconut sugar
1/2 cup organic coconut oil
1 tsp vanilla
1 tsp baking soda
1/4 cup sunflower seeds
1/4 cup dried cranberries (sweetened with juice, not sugar)
In a large bowl, cream the coconut sugar and coconut oil together.
Add the eggs and vanilla and mix together thoroughly.
Add the millet, sunflower seeds and cranberries, combining everything well.
In a separate bowl sift all the dry ingredients together.
In batches, add the dry ingredients to the wet ingredients mixing thoroughly.
Form into balls (I use a tablespoon to measure them and keep them uniform in size) and place on a cookie sheet lined with a Silpat or parchment paper.
Flatten slightly with the back of a spoon.
Bake for 10 – 12 minutes.
Makes about 3 dozen.