Servings 20 cookies
Ingredients
- 80 g (2/3 cup) of millet flour
- 140 g (1/2 cup) of peanut butter
- 56 g (1/4 cup) of unsalted room-temperature butter
- 45 g (1/4 cup) of white granulated sugar
- 90 g (1/2 cup) of brown sugar
- 2 tablespoons (40g) of unsweetened apple sauce
- 1-2 tablespoons of plant based milk
- 80 g (2/3 cup) of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of vanilla essence optional
- 1/4 teaspoon of salt
Instructions
- Roast the millet flour in a stainless steel or non stick pan at medium heat until the bottom of the millet starts to turn brown. Mix well, then pour the flour into a bowl and allow it to cool. The millet will continue to darken as it cools
- Combine the peanut butter with the butter
- Add the sugar and cream together. Then add the apple sauce and a tablespoon of plant-based milk.
- Add the rest of the cookie ingredients (vanilla is optional) and mix well till you get a smooth ball. You might need an extra tablespoon of plant-based milk to achieve the smooth dough.
- I recommend allowing the dough to rest for 30 minutes in the fridge, just to ensure it does not spread too much when baking.
- Preheat your oven to 350°F
- Portion the dough into golf-sized balls. Place on a tray lined with parchment paper then press down. Not too flat. Use a fork for grid-like decorations.
- Bake the cookies for 12 minutes.
- Allow the cookies to cool completely before enjoying.