These use more “traditional” baking ingredients, but the millet adds a crunch and the spices add real spice–careful with the cayenne! The cookie texture is light and airy but not dry and not cakey either… let me know how you’d describe it!
Total time (including baking): 25 min. Makes about 20 medium-sized cookies.
Materials: Mixing bowl; measuring vessels; cookie or toaster tray. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- ½ stick butter, softened
- ⅔ cup brown sugar
- ¼ cup milk (I use 2%)
- 2 eggs
- ½ cup chocolate chips, melted
- 1 cup almond flour
- 1 cup spelt flour
- ⅓ cup cocoa powder
- 1 tbsp cinnamon
- 1 tsp chili powder
- ¼-½ tsp cayenne powder
- 1 tsp baking powder
- Pinch of salt
- ⅛-¼ cup millet, whole grains
Instructions:
- Preheat oven to 350˚F.
- In the mixing bowl, mix together the ½ stick of softened butter, ⅔ cup brown sugar, and ½ cup melted chocolate chips (melt these in the ¼ cup milk). Then, mix in the 2 eggs one at a time.
- Add the ⅓ cup cocoa powder. Add in millet as desired.
- In a measuring cup, measure and mix together the 1 cup almond flour, 1 cup spelt flour, 1 tbsp cinnamon, 1 tsp chili powder, desired cayenne powder, pinch of salt, and 1 tsp baking powder. Add this to the wet ingredient bowl.
- Teaspoon gently onto cookie trays (dough should not be dry enough to form balls). (Optional to sprinkle with decorative sugar before baking.)
- Bake at 350˚F for ~12 min.
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