Millet chocolate cookies

Millet chocolate cookies are crunchy chocolate cookies made with jowar atta (Sorghum flour). This is another cookie recipe that is vegan, gluten-free and made without xanthan gum or any edible starches.

At home, we try to eat all kinds of millet in all different forms. As I still cannot make perfect millet rotis, I usually use millets in idly or dosa batter. I will share those recipes soon. Other than that, I usually cook millet like rice and use as rice replacements in the recipes.

In today's recipe, I used sprouted jowar flour (and these days, sprouted flours as easily available in the market).

Other cookie recipes on this blog that might interest you

Pistachio cookies

Cashew butter biscuits

Coconut macaroons

Almond butter oatmeal cookies

Variations to this jowar chocolate cookies recipe:

• In this recipe, I have used raw cane sugar along with coconut sugar. But you can use coconut sugar alone or powdered jaggery also works fine. Coconut sugar complements chocolate so I prefer coconut sugar in this recipe.
• Use any millet flour or mixed millet flour instead of Sorghum flour in this recipe.
• As I want to make this recipe vegan-friendly, I used almond butter. Other kinds of nut butter or dairy butter also suit well in this recipe.
• Though I used coconut oil in this recipe, one cannot find it out. I prefer coconut oil as a butter replacement in baking cakes and cookies as it has a high smoking point.

Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

Millet chocolate cookies recipe:

Recipe

How to make millet cookies recipe with step by step pictures:

Take all ingredients except water in a mixing bowl.

Mix everything well and try to form a dough. If required add water to make a dough. I used 1 tablespoon water. Try not adding too much water and also don't over-knead the dough.

Divide the dough into equal balls and make flat cookies (around half-inch thickness) by pressing in between your hands. I have topped few cookies with roughly chopped pistachios.

Bake the cookies for 15 minutes at 180 degrees C. Store the cooled cookies in an air-tight box.

Baking time depends on the cookie's thickness and oven as well. 

So check them once at around 10 - 12 minutes, If the edges turn brown then they are done.

Sending this recipe to  Srivalli’s Kid’s Delight event, guest hosted by Srividhya themed baked dishes.