Millet Sunbutter Breakfast Cookies

We love the use of whole grain millet to add crunch and nutrition to these treats. This recipe was not tested by Bob’s Red Mill. Gluten Free, Lactose Free, Low Cal, Vegan.

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Votes: 6
Rating: 3.67
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Servings 18people
Submitted By Jasmine Jafferali, MPH, of Healthy Jasmine
We love the use of whole grain millet to add crunch and nutrition to these treats. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Low Cal, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 3.67
You:
Rate this recipe!
Servings 18people
Submitted By Jasmine Jafferali, MPH, of Healthy Jasmine
We love the use of whole grain millet to add crunch and nutrition to these treats. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Low Cal, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Mix and blend the maple syrup, sunbutter, date sugar, cinnamon, vanilla powder and prune puree. Add baking soda and tapioca flour until well blended.
  3. Slowly stir in quinoa flakes, millet and rice cereal with wooden spoon until combined.
  4. Place by tablespoonfuls on an ungreased cookie sheet.



    Bake at 350°F for 15 minutes.



    Makes 18 cookies.
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