Oatmeal Millet Cookies
September 8, 2008 § 2 Comments
This past summer my farm-friend Meg made about 4 DOUBLE batches of these fabulous cookies.
Millet is a super grain (it’s said to be one of the top six best grains for your body) that looks a lot like corn when it’s growing. It’s highly nutritious and non-glutinous, plus it’s easy to digest because it isn’t an acid-forming food.
Another cool fact: Millet helps regulate your body temperature in cold or rainy places! A lot of folks are gung-ho about eating millet because the seeds are also rich in “phytochemicals” including Phytic acid (which is believed to help lower your cholesterol) and Phytate (which is associated with reducing the risk of cancer).
1/2 cup butter (one stick)
3/4 cup packed brown sugar
1 + 1/2 cups rolled oats
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
few shakes: cloves, cinnamon and nutmeg
2/3 cup dried cranberries
1/3 cup millet, raw
1.Preheat oven to 350 degrees. Grease cookies sheets.
2. In a medium-size bowl, cream butter and sugar until fluffy (about five minutes). Beat in egg.
3. In a separate bowl mix dry ingredients, save millet and cranberries. Gently add dry ingredients to wet, being mindful not to over-mix. With a large spoon, stir in millet and craisins.
4. Form dough into balls just smaller than a golf ball and bake until golden around the edges, about 10-11 minutes.
Diet Notes: Nut-free