You are in for a treat today, these Millet, Almond and Pistachio Cookies are so scrumptious. They taste like biscotti and are really crunchy. Millet and almonds work so well together and by adding pistachios, lemon zest and cardamom to this mix makes it even more incredible.
I’ve loosely adapted the recipe from my Buckwheat, Almond and Cardamom Cookies that you all love so much and I wanted to make an alternative recipe that could be equally amazing.
I’ve used millet grain for this recipe that I’ve blended into a flour using my high speed blender. It took about couple of minutes stirring in between. It doesn’t need to be completely fine for this recipe, a bit of texture is good. It’s a great option if you just want to try millet flour and it works out much cheaper.
I’ve used coconut oil to keep the recipe dairy-free and a little bit of maple syrup as a sweetener. Once you mix all of the ingredients together you should end up with a nice dough consistency that you then make into cookies. Enjoy:)
- 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
- Preheat the oven to 180°C (160°C fan)
- Line 1 baking sheet with baking paper.
- Place millet into high speed blender and blend until you have more less flour like consistency.
- In a large bowl whisk together millet flour, ground almonds, cardamom, soda and salt. Mix in chopped pistachios and lemon zest and set aside.
- In a small bowl whisk melted coconut oil with maple syrup, vanilla and lemon juice and pour over the dry mix.
- Mix everything together to form a dough. Leave to stand for 10 min.
- With your hands form about 16 small balls with a mixture and place onto lined baking sheet. Flatten gently with palm of your hand.
- Bake for about 15 minutes until light golden brown.
- Enjoy!
We enjoyed these cookies last night after dinner! Thanks for the recipe. I think I will have to tackle that celeriac mash this weekend.
I’m so happy to hear that and very flattered you’re trying another recipe of mine:) Thank you!
Is it possible to just use millet flour instead of grinding them up? I don’t have a high speed blender, and am wondering if just using the flour will produce a similar consistency.
Hi Agnetta, I’m sure you can, the texture will be finer and you might have to add slightly more coconut oil if the dough feels too dry. But it should definitely work:)
I don’t know if that is a typo but you have 100g of millet= 1/2 cup and 100g of almonds = 1 cup. Is this correct?
Hi Vanessa, yes, it is. 1/2 cup of millet is about 100g and I find 100g ground almonds is about 1 cup. I use 240ml per cup. Hana
I’ve been in a baking rut cooking your blueberry & banana muffins repeatedly as they are always a hit. Needing something to take to a party, I whipped these up. They are delicious! I’ve had to monitor the cooling rack as I’m worried they will disappear before they reach the party.
Hi Tracey, thank you so much for your wonderful comment! Makes me so happy that you’re enjoying my recipes so much!!! Much Love H
These were just gorgeous! I didn’t have any pistachios so I used cashews, and my husband declared them the best cookies ever! Thank you so much for a beautiful recipe.
Hi Gina, you’re so welcome! I’m so happy to hear this wonderful feedback, thank you so much! Now I’m going to have to try them with cashews too :)
I have millet flour itself. In that case what’s the measure i need to consider
Hi Sudha, I’ve used ground millet in this recipe, which gave it more coarse texture, If you’re using millet flour, it will be more fine so use a little less or add more maple syrup and coconut oil to get the right consistency.
Can I use honey instead of maple syrup
Hi Rima, Yes, you can use any other liquid sweetener.
Hi! Could I replace coconut oil with other vegetable oil? Thanks
Hi Anca, I would recommend replacing it with butter rather than other vegetable oil.
I tried these and they came out very soft. I would recommend dropping the temperature to 160C (320F) and adding 15 min to the cook time for a firmer cookie.
Matter of preference though.