Millet Molasses Cookies
Submitted by tangman
Wholesome millet molasses cookies made with barley flour, oats and no eggs. Chewy, earthy and lightly sweet, these wheat-free cookies bake in just 10 minutes.
YIELD
1 1/2 dozenPREP
15 minCOOK
10 minREADY
25 minIf you’re looking for a cookie that breaks from the usual butter-sugar-vanilla mold, these Millet Molasses Cookies deliver something genuinely different.
Millet flour and barley flour team up with quick oats for a nutty, earthy base, while unsulphured molasses brings that deep, almost smoky sweetness that white sugar can only dream about.
No eggs, no butter. Just oil, water, and a handful of honest ingredients that come together in under 30 minutes, start to finish.
They bake up with a tender crumb and a subtle chew that pairs brilliantly with a cup of strong black tea or coffee.
Kitchen Tips
- Use unsulphured molasses for a cleaner, less bitter flavor. Blackstrap will overpower these delicate cookies.
- Don’t overbake. Pull them at 8 minutes if they look set. They’ll firm up as they cool on the sheet.
- Add chopped walnuts or pecans for extra crunch and a richer flavor profile.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Mix dry ingredients together.
Stir liquid ingredients together until molasses dissolves.
Stir liquid and dry mixtures just until evenly mixed.
Roll dough into small balls.
Place on oiled cookie sheet.
Flatten balls slightly.
Bake 8 to 10 minutes at 375℉ (190℃). Cool.
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