Millet, Almond and Pistachio Cookies (gluten-free & vegan)
Serves: 16 cookies
  • 100g millet (1/2 cup)
  • 100g ground almonds (1 cup)
  • 40g pistachios, chopped (1/3 cup)
  • ½tsp cardamom
  • pinch of bicarbonate of soda
  • pinch of sea salt
  • ½ lemon, zest
  • 3tbsp coconut oil, melted
  • 3tbsp maple syrup
  • 1tsp vanilla
  • 1tsp lemon juice
  1. Preheat the oven to 180°C (160°C fan)
  2. Line 1 baking sheet with baking paper.
  3. Place millet into high speed blender and blend until you have more less flour like consistency.
  4. In a large bowl whisk together millet flour, ground almonds, cardamom, soda and salt. Mix in chopped pistachios and lemon zest and set aside.
  5. In a small bowl whisk melted coconut oil with maple syrup, vanilla and lemon juice and pour over the dry mix.
  6. Mix everything together to form a dough. Leave to stand for 10 min.
  7. With your hands form about 16 small balls with a mixture and place onto lined baking sheet. Flatten gently with palm of your hand.
  8. Bake for about 15 minutes until light golden brown.
  9. Enjoy!
Recipe by Nirvana Cakery at