These almond oat cookies are wonderfully delicious — packed with chocolate chips and both vegan and gluten-free. Jump to the recipe below to get baking.
I recently shared a batch of crumbly whole wheat chocolate chip cookies and have been making them every other week. That inspired me to create a gluten-free version — and these millet almond oat chocolate chip cookies were born.
These cookies use pearl millet (bajra) flour and are gently spiced with ginger and a touch of molasses. If you don’t have bajra, substitute any gluten-free flour blend you prefer. I often experiment with combinations of sorghum, rice, millet and nut flours to vary texture and flavor.
Millets like sorghum are predominantly starchy and have protein levels similar to wheat and maize. Pearl and little millet contain more fat, while finger millet has the least. Millets are also relatively rich in iron and phosphorus, and their bran layers provide B-complex vitamins. Some millet flours have a strong, acquired taste; I like to use warming spices such as ginger, cinnamon, allspice or cardamom in cookies and bakes to balance that flavor.
Today happened to be National Vegan Pizza Day, so pizza has been on repeat at our house this week. We had planned to visit Pizza Pi in Seattle today but postponed until tomorrow. If you like pizza ideas, there are lots of vegan pizza recipes floating around right now — including a tasty breakfast pizza with tofu scramble, potatoes, greens and cashew mozzarella that caught my eye.
Who doesn’t love chocolate chip cookies? I keep a growing collection of cookie recipes and these millet almond oat cookies are a keeper.
My husband and I are on vacation this week, so posting may be a little sporadic. Regular posts and social media updates will resume next week. In the meantime, enjoy the cookies and have a great week — and a fun 4th of July if you’re celebrating.
Millet Almond Oat Cookies with Chocolate chips — Gluten-free Vegan Recipe
Ingredients
- 2 Tablespoons warm water
- 1 teaspoon flaxmeal
- 2 Tablespoon oil (I use 1 Tbsp each organic canola and virgin coconut oil)
- 2 teaspoons agave syrup
- 2 teaspoons dark molasses or agave/maple
- 1/4 teaspoon ginger powder
- pinch salt
- pinch black pepper
- 2 Tablespoons ground raw sugar (2.5 Tbsp for sweeter)
- 1/2 cup ground oats
- 1/4 cup pearl millet flour or any gluten-free flour
- 1/4 cup almond flour
- 1/3 cup vegan chocolate chips
Instructions
- In a bowl, combine everything except the flours. Mix well for about 2 minutes, then let sit for 2 minutes and mix briefly again to allow the flax to gel.
- Add the flours and mix with a spoon or by hand until a cohesive, slightly dry dough forms.
- Fold in the chocolate chips until evenly distributed.
- Chill the dough in the refrigerator for 15 minutes.
- Form flat balls of dough and place them on a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 13–14 minutes.
- Cool slightly, then enjoy.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this recipe? Rate and comment below!
These cookies were shared with several weekend recipe link-ups and collections. They’re easy to make, adaptable to different gluten-free flours, and great for sharing.
On another note, I recently watched a powerful episode of Satyamev Jayate about pesticide use in India and the need for organic, sustainable farming. The episode highlights how farmers and their families face the most direct consequences of pesticide exposure, including higher rates of illness. It also presents solutions such as organic farming, crop rotation and traditional pest control methods, and shares inspiring examples of communities making positive change. The episode is in Hindi with English subtitles — it’s worth watching and sharing to raise awareness and support sustainable farming practices.