Want healthy meals your kids will love?

Millet Cookies


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!

Millet Cookies. Millet is a whole grain packed with nutrients and a yummy way to add nutrition to a sweet treat.

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.   Millet Cookies. Millet is a whole grain packed with nutrients and a yummy way to add nutrition to a sweet treat.

Nutritional Benefits of Millet

  1. Millet is rich in proteins and make a good protein source for vegetarians.
  2. Millet is high in iron, magnesium, phosphorous and potassium.
  3. Finger Millet especially is loaded with calcium, which is 30 times more than rice.
  4. Almost all millet has high fiber content which is easily digestible for kids.
  5. Sorghum is an energy dense gluten free millet and tastes yummy as cookies, porridge and pancakes.
Millet Cookies. Millet is a whole grain packed with nutrients and a yummy way to add nutrition to a sweet treat.

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!

Print Recipe Pin Recipe
3.9 from 48 votes

Millet Cookies

Prep Time15 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 31kcal


  • 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.


Calories: 31kcal | Carbohydrates: 3g | Fat: 2g | Sugar: 1g
Keyword : Millet Cookies


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.

Natalie Monson

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

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Millet Cookies…..
There is nothing about when you add the butter,,,,,
Could itbe written over please….

What can I sub for the wheat flour (other than cup for cup or another gf flour mix) to make this gf? I assume I can use sorghum for the millet?

I was excited to see these cookies with Millet (just bought some 1st time) but darn it uses Wheat therefore Gluten.
Any Good GF Substitutes?

First of all, what great images! You made me hungry for these cookies 🙂
I’m definitely making them for my neighbor’s little boy. And I’m going to have some also!

Thanks for the great recipe, Hemapriya.

Mine are in the oven right now – MELTED!
Can you repeat the measures, please?
There are some wierd symbols in that section of the recipe, you should really fix it!
I’m throwing mine away…

There is no mention of the butter in the directions. I assume it was melted and added to the dry mix. My cookies took at least 15 minutes to cook.

Tried the millet cookies recipe for the first time. I had a healthy millet mix packet and wanted to try baking with it. Extremely happy with the delicious outcome.

For variation, replaced wheat flourwith rice flour and the result was outstanding as rice flour lent a crunchy bite to this amazingly easy cookie recipe.

Thanks a bunch for sharing the recipe and hope to discover more such healthy baking recipies here!

Hi Kristina,
Our blog is about what healthy ingredients you should add to your family’s diet, not take away. Millet is a new grain that many kids aren’t familiar with, and like adding butter to broccoli or spreading jam on toast, we also had sugar to our cookies! There are lots of blogs who eliminate sugar, but we aren’t one of them.
Thanks for taking the time to share your thoughts.

Hi there, we haven’t tried a substitute for the wheat flour, but you might have success with an all-purpose gluten-free flour in these cookies.

Hi Ravi! We have found that millet cookies are best mixed with some wheat flour. You can certainly experiment with the recipe and see if you can make it without those ingredients. Maybe with banana as a sweetener?

5 stars
What a simple yummy recipe! I used less sugar than in the recipe though, as I felt 1/4 cup of brown sugar for the little floor would make it too sweet (we have young ones: 9 and 2 years). First batch produced 15 cookies, 2nd batch – 13. I replaced the millet with oat floor (ground it at home), then finely ground some ordinary milk chocolate to the mix. Both batches used 2 teaspoons of milk. The mixture wasn’t as soft as in the recipe but it wasn’t crumbly. The chocolate batch batter was stickier and cookies much sweeter. I shall substitute the millet floor with amaranth next round.

Please share the size of the balls you make of the batter. In summary, the cookies won’t last the night! Thanks for the lovely recipe.

5 stars
I’ve been experimenting with different flours lately. My go to has always been oat flour and bob’s gluten free blend.

I used this recipe as a guideline, and altered it slightly for some fantastic results. I’m sure the original recipe is super, but I was looking for a cookie I could use with a cookie cutter.

Instead of wheat flour I used oat flour, and bob’s GF blend. I actually had to use more GF flour because the dough was too wet.

I subbed half the butter for apple sauce. I didn’t need the milk at all.

I rolled the dough into a ball and chilled for 30 minutes. I was able to roll it out and use cookie cutters. I baked them for about 12 minutes. They were soft and chewy but perfectly delicious!

4 stars
How the heck are you getting 24 cookies from this?? I made the recipe twice, doubled it, and still got 9 cookies..similar size in your photos. anyhow the taste in these is great