Millet Cashew Butter Cookies are a nutritious, soft-baked treat with a nutty flavour and naturally gluten-free ingredients. These cookies are perfect for a healthy snack, dessert, or lunchbox surprise. Made with wholesome millet flour and creamy cashew butter, they deliver both taste and texture without refined ingredients.
Ingredients Needed for Millet Cashew Butter Cookies
To make these tender, nutty cookies, gather the following ingredients:
Main Ingredients:
- 1 cup millet flour
- 1/2 cup oat flour (or almond flour for extra richness)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup creamy cashew butter (unsweetened)
- 1/3 cup maple syrup or honey
- 1/4 cup coconut sugar or brown sugar
- 1 egg (or flax egg for vegan version)
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil or unsalted butter, melted
Optional Add-ins:
- 1/4 cup chopped cashews
- 1/3 cup dark chocolate chips
- 1/4 cup shredded coconut
Step-by-Step Instructions to Make Millet Cashew Butter Cookies
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Step 2: Mix the Wet Ingredients
- In a large bowl, whisk together the melted coconut oil, cashew butter, maple syrup, coconut sugar, egg, and vanilla extract until smooth.
Step 3: Add the Dry Ingredients
- In a separate bowl, whisk together millet flour, oat flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until combined.
- Fold in any optional add-ins like chocolate chips or chopped cashews.
Step 4: Scoop and Shape
- Use a cookie scoop or spoon to portion dough onto the prepared baking sheet.
- Gently flatten each cookie with the back of a spoon.
Step 5: Bake
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Pro Tips for the Best Millet Cashew Butter Cookies
- Use room temperature ingredients: Helps with even mixing and better texture.
- Don’t overbake: These cookies are best when slightly soft in the center.
- Make it vegan: Substitute a flax egg and plant-based butter.
- Store well: Keep in an airtight container for up to 5 days.
- Freeze the dough: Scoop and freeze for quick-bake cookie portions anytime.
Now that you know how to make Millet Cashew Butter Cookies, treat yourself to this delicious and wholesome dessert. With flexible options for dietary needs, these cookies are a perfect addition to your healthy baking rotation.
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Frequently Asked Questions
How do I make millet cashew butter cookies vegan?
Swap the egg for a flax egg and use coconut oil or a plant-based butter. Maple syrup is the sweetener to choose over honey.
How long do the cookies keep?
Store them in an airtight container for up to 5 days. You can also scoop the dough and freeze it, so you can bake a few cookies whenever you like.
When are these cookies ready to come out of the oven?
Bake for 10 to 12 minutes, until the edges are lightly golden. They are best slightly soft in the centre, so avoid overbaking, and cool them on the sheet for 5 minutes first.
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