This cookie tastes strongly like the Snickerdoodles that are a holiday favourite around Pennsylvania and utilizes that often ignored grain, millet. A soft nutmeg-scented cookie is surrounded by a burst of cinnamon. Feel free to dehydrate these a little for a warm treat.
For those with a nut allergy, or just sick of or avoiding nuts, feel free to use an additional 1/2 c of millet.
Remember every change to a recipe changes the taste of a recipe, so I suggest starting with the original and tweaking it to make it suit your tastes!
½ cup almonds, pureed into almond butter
1 cup millet, soaked, water saved aside
2 cup oat groats, ground into flour
2 cup unsweetened fine dehydrated coconut, OR more oat flour
½ teaspoon cinnamon, ground
½ teaspoon nutmeg, ground
½ teaspoon vanilla or a vanilla bean scraped
¼ teaspoon salt, optional
½ cup agave nectar or up to a cup, depending on taste
Grind the almonds very well into almond butter – or use commercial almond butter.
Let the millet drain (you don’t want dripping millet!) and process in the food processor until it’s paste.
Add 2 c of the oat flour, the cinnamon, nutmeg, agave nectar, and vanilla and optional salt and blend until smooth – add a little soak water if the mixture is too thick (it should be the consistency of thin crepe batter).
Add the dehydrated coconut or oat flour to thicken to the consistency of cookie dough, and process until the mixture is smooth – I like a little bit of coconut for tooth feel, but you may want to make it completely smooth.
Place a little cinnamon on your palms and roll the cookies into balls, then flatten into cookies. Dip the tops into more cinnamon. This is optional, but great.
Also optional but great: dehydrate the cookies till the desired firmness/crispness/warmness is reached. Serve with a nice mug of something warm or mylk.