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Millet Almond and Pistachio Cookies (gluten-free & vegan)

January 22, 2016 By Hana 24 Comments

Millet, Almond and Pistachio Cookies (gluten-free & vegan)

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.

Millet, Almond and Pistachio Cookies (gluten-free & vegan)Millet, Almond and Pistachio Cookies (gluten-free & vegan)

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:)

Millet, Almond and Pistachio Cookies (gluten-free & vegan)

Millet, Almond and Pistachio Cookies (gluten-free & vegan)
 
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Author: Hana, Nirvana Cakery
Serves: 16 cookies
Ingredients
  • 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
Instructions
  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!
3.5.3217

Millet Almond and Pistachio CookiesMillet, Almond and Pistachio Cookies (gluten-free & vegan)

Filed Under: All, Cookies and Crackers, Dairy free, Gluten free, Vegan

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Comments

  1. Rachel D. says

    January 27, 2016 at 12:25 pm

    We enjoyed these cookies last night after dinner! Thanks for the recipe. I think I will have to tackle that celeriac mash this weekend.

    Reply
    • Hana says

      January 27, 2016 at 9:18 pm

      I’m so happy to hear that and very flattered you’re trying another recipe of mine:) Thank you!

      Reply
  2. agnetta says

    February 27, 2016 at 9:12 am

    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.

    Reply
    • Hana says

      February 27, 2016 at 1:44 pm

      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:)

      Reply
  3. Vanessa says

    March 10, 2016 at 7:42 pm

    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?

    Reply
    • Hana says

      March 10, 2016 at 7:49 pm

      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

      Reply
  4. Tracey says

    December 9, 2016 at 10:29 pm

    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.

    Reply
    • Hana says

      December 11, 2016 at 4:30 pm

      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

      Reply
  5. Gina says

    December 17, 2016 at 10:58 pm

    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.

    Reply
    • Hana says

      December 18, 2016 at 11:11 pm

      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 :)

      Reply
  6. Sudha says

    August 18, 2017 at 3:21 am

    I have millet flour itself. In that case what’s the measure i need to consider

    Reply
    • Hana says

      August 20, 2017 at 8:36 pm

      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.

      Reply
  7. Rima says

    March 21, 2018 at 4:40 pm

    Can I use honey instead of maple syrup

    Reply
    • Hana says

      March 21, 2018 at 9:59 pm

      Hi Rima, Yes, you can use any other liquid sweetener.

      Reply
  8. Anca says

    November 11, 2019 at 11:30 am

    Hi! Could I replace coconut oil with other vegetable oil? Thanks

    Reply
    • Hana says

      November 12, 2019 at 12:33 pm

      Hi Anca, I would recommend replacing it with butter rather than other vegetable oil.

      Reply
  9. Bob says

    June 30, 2020 at 7:10 pm

    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.

    Reply
    • Hana says

      July 18, 2020 at 12:54 pm

      Hi Bob, thank you for your feedback. Mine came out quite crispy actually. I find the millet quite drying, so it’s interesting that yours were softer. It so depends on the ingredients that we use, they can vary so much from brand to brand. And ovens too, of course :)

      Reply
  10. Seems says

    September 7, 2020 at 5:31 am

    Hi Hana your recipes and presentations are mind blowing ,can u please tell which millet have u used .

    Reply
    • Hana says

      September 9, 2020 at 11:06 am

      Thank you so much! I’ve just used regular millet that I’ve blended into flour. The texture was slightly coarse after blending. If that helps you could also use millet flour.

      Reply
  11. Jessica says

    October 23, 2020 at 11:50 am

    Baked them this morning with my 4 year old. Total hit! Absolutely wonderful! Thank you!

    Reply
    • Hana says

      October 25, 2020 at 2:21 pm

      You’re so welcome! I’m so happy you love them :)

      Reply
  12. CRISTINA MIS says

    December 14, 2020 at 8:32 am

    A super success in the home! Loved these! thank you! will try with butter next time :-)

    Reply
    • Hana says

      December 17, 2020 at 3:20 pm

      I’m so happy to hear you loved these! Thank you for your comment :)

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
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Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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