Millet is a grain that is tiny in size and round in shape and can be white, gray, yellow or red. You can make it creamy like mashed potatoes or fluffy like rice, and it is a delicious grain that can accompany many types of food. Millet is considered a non-allergenic food and so is a great food for kids who may have food allergies. Millet is loaded with nutrients and using it in a cookie is a great food for an evening snack for kids and a guilt free snack for adults!
The key to this recipe is ‘powdering’ the sugar. Basically you are just making a finer sugar. You can do this in a high powered blender, or a coffee grinder set to a fine setting. This makes the cookies have a better consistency. When you are mixing your ingredients together, if you find they are too dry, this is when you will add your milk. Make sure not too add more than about 1 tsp or the dough could become too runny.
Nutritional Benefits of Millet
- Millet is rich in proteins and make a good protein source for vegetarians.
- Millet is high in iron, magnesium, phosphorous and potassium.
- Finger Millet especially is loaded with calcium, which is 30 times more than rice.
- Almost all millet has high fiber content which is easily digestible for kids.
- Sorghum is an energy dense gluten free millet and tastes yummy as cookies, porridge and pancakes.
Allowing your kids to have the occasional sweet treat is a part of childhood, and making your own treats at home allows you to include ingredients like millet that also provide nutrition!
- 1/4 cup millet flour
- 1/4 cup whole wheat flour
- 1/4 cup palm sugar or brown sugar
- 1/4 cup butter
- 1 teaspoon milk
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Powder the palm or brown sugar by blending in a blender. Sift it through a fine mesh sieve.
- Whisk the millet flour, wheat flour, and powdered palm sugar together.
- Add softened butter and stir until smooth.
- The milk can be added to soften the dough, but take care not to add too much, as the dough may become runny.
- Roll the dough into small, equal sized balls; flatten with the palm of your hand.
- Add cookies to prepared baking sheet.
- Bake for 10 minutes; watch carefully, these cookies bake fast! Your cookie is ready when the edges turn light brown.
- Cool on wire rack and store in an airtight container.
Hi! I’m Dr.Hemapriya. I am a medical doctor by profession, no longer into active medical practice as my two little moppets keep me pretty much busy. But, this has not stopped me from putting my medical knowledge to good use. At MyLittleMoppet, I bring my medical knowledge to address parenting issues for new and recent mommies.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie