This gluten free cookie recipe is a bit too good. I made these yesterday and, well, I think I over-indulged. Thankfully they are a bit healthier than the average cookie.
Gluten free and whole grain with nutritious millet flakes, almonds and apricots, I suppose I could be doing worse.
It's just that they don't taste like a healthy "compromise" kind of treat. Soft baked, crumbly but moist, they were perfect to eat with my feet up and a big mug of tea in my hands. But they are also the kind of cookie that would be perfect warmed and topped with a scoop of cold vanilla ice cream.The cookies are incredibly quick and easy to throw together and have a surprisingly short list of ingredients unlike most gluten free baking recipes. I'm not celiac or following a gluten free diet but I am on a bit of a millet kick at the moment which is what inspired this recipe. I adapted these cookies from an old Cranks recipe. Feel free to experiment with the fruit and nuts. Cherries are great here. Other good nuts to try include hazelnuts, brazil nuts or pecans. You can easily make this recipe vegan by using a teaspoon of Ener-G Egg Replacer instead of the egg.
This recipe uses millet flakes. Millet flakes are essentially rolled hulled millet seeds and look quite like rolled oats. They provide great texture in these cookies.
¼ cup of sunflower oil or other vegetable oil
¼ teaspoon of salt
1 egg or 1½ teaspoon of Ener-G Egg Replacer mixed with 2 tablespoons of water
1/3 cup/75g of brown sugar
2/3 cup of whole unblanched almonds
½ cup of finely chopped dried apricots
1 cup/100g millet flakes
Lightly toast the almonds by spreading them on a baking sheet in a single layer and cooking them in the oven at 350F/180C for 5-6 minutes until lightly golden. You can leave the oven on. The cookies are baked at the same temperature. Allow the nuts to cool, then chop pretty finely using a food processor. Alternatively, place them in a large ziploc bag and bash them with a rolling pin until they are well chopped (good for frustration too!)
In a large bowl, mix the oil, salt, egg and sugar together and whisk to combine. Next stir in the almonds, apricots and millet flakes. The dough will be stiff but quite wet compared a traditional cookie dough. Use your hands to shape into 10 rounds.
Place the cookies on a lightly greased baking sheet or a silicone baking mat. and bake for 15-20 minutes until golden. Remove them from the oven but leave them on the tray for a few minutes before transferring to a wire rack to cool.
This recipe makes 10 good sized cookies.