Are you ready to revolutionize your cookie game with a mind-blowing, health-conscious recipe that's both incredibly delicious and surprisingly easy to make? These Millet Flour Banana Cookies are about to become your new obsession! Imagine biting into a soft, perfectly spiced cookie that's not only vegan-friendly but also packed with wholesome ingredients that will make your taste buds dance and your body thank you. Whether you're a health enthusiast, a curious baker, or simply someone who loves amazing treats, these cookies are about to change everything you thought you knew about guilt-free snacking!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 24 cookies
Ingredients
- 1 cup millet flour
- 2 ripe bananas
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they become a smooth, creamy consistency.
- Add melted coconut oil and maple syrup to the mashed bananas, mixing well to combine all wet ingredients.
- In a separate bowl, whisk together millet flour, baking powder, cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a soft, slightly sticky cookie dough forms.
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Gently flatten each cookie with the back of a spoon or your fingertips, as millet flour cookies won't spread much during baking.
- Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Banana Ripeness is Key: Use extremely ripe bananas (almost black) for maximum natural sweetness and better binding.
- Room Temperature Matters: Ensure all ingredients are at room temperature for the most consistent cookie texture.
- Don't Overmix: Gently fold the dry and wet ingredients to prevent tough cookies. A light touch is crucial!
- Uniform Size is Important: Use a cookie scoop or tablespoon to create evenly sized cookies for consistent baking.
- Watch Carefully While Baking: Millet flour can brown quickly, so keep an eye on your cookies to prevent burning.
- Cooling is Crucial: Let cookies cool completely to allow them to firm up and develop the perfect texture.
- Storage Hack: If you want to extend their shelf life, store in the refrigerator and they'll stay fresh for up to a week. Pro Tip: These cookies are incredibly versatile! Try adding dark chocolate chips, chopped nuts, or a sprinkle of sea salt on top for extra excitement!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 1g
Fat: 5g
Saturated Fat: 4g
Cholesterol: 0mg
