Total Time
18mins
Prep 5 mins
Cook 13 mins

I found these at yesiwantcake.com whilst searching for dairy-free goodies for DD. I love the use of the millet--it is hard to find recipes that use puffed millet, and it really adds a special something to the texture of baked goods. I believe the original version used puffed rice instead of millet, and peanut butter (where the blogger i read used almond butter instead). This says to me that the sky is the limit on these little gems :). Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, oats, puffed millet cereal, baking powder, and salt. Set aside.
  3. Using an electric mixer, cream vegan margarine, almond butter, sugars, vanilla and nut milk together.
  4. Add dry mixture a little at a time to the wet ingredients, until combined.
  5. Scoop rounded tablespoons of dough onto a parchment paper lined cookie sheet, spacing an inch apart.
  6. Bake 12-15 minutes or until cookies are set and edges are browned.