cranberry millet cookies

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

2 eggs

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.


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