Nutty Millet Breakfast Cookies

I recently picked up a copy of Whole Grain Mornings by Megan Gordon.  This is a beautiful book that is full of easy ways to start your day in a healthy and tasteful way.  I was immediately drawn to the recipe for Nutty Millet Breakfast Cookies.  That’s right, Breakfast Cookies.  I’m no stranger to eating cookies for breakfast, but now it’s being condoned and in a healthy way!

The cookies are full of whole wheat, barley, oats, millet, spices, dried fruit and nuts and are lightly sweetened with maple syrup.  I have quite a cache of these whole grains that I keep in my freezer, so this was a perfect way of using up a lot of those leftovers.  However, I liked these cookies so well that now I will have to go buy more whole grains to make them  again.  The only thing I changed was to use wheat germ instead of wheat bran as bran flour was unavailable at my store.

These are the perfect healthy treat at any time, not just breakfast.  I especially like them in the afternoon, sometimes with a cup of tea or a latte.    I look forward to trying all sorts of variations of dried fruit, nuts and maybe even a few cocoa nibs or chocolate chips.

4.0 from 1 reviews
Nutty Millet Breakfast Cookies
Recipe type: Snack or Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Whole grain naturally sweetened cookies filled with crunchy nuts and millet and dried fruit.
  • 1 C (120g/4.25oz) white whole wheat flour
  • ¼ C (30g/1 oz) Barley flour
  • ¾ C (75g/2.5oz) rolled oats
  • ¼ C (45g/1.5oz) millet
  • ¼ C (14g/0.5oz) wheat germ
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ½ tsp. Kosher salt (use less if you use table salt)
  • ½ C (120 ml) coconut oil, melted
  • ¼ C (120 ml) maple syrup
  • 1 large egg, beaten
  • 1 tsp. pure vanilla extract
  • ⅓ C (45g/1.5 oz) raisins
  • ¼ C (25g/0.9 oz) walnuts, toasted and coarsely chopped
  • ⅓ C (35g/1.25oz) pecans, toasted and coarsely chopped
  1. Preheat oven to 350F/177C. Line two baking sheets with parchment paper or a silicon mat.
  2. In a large bowl, whisk together the flours, oats, millet, wheat germ, baking soda, baking powder, cinnamon, nutmeg, ginger and salt.
  3. In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla. Add to the flour mixture, stir until combined.
  4. Stir in the raisins, walnuts and pecans.
  5. Let the dough rest for 10 minutes.
  6. Scoop out 2-3 Tbsp. of dough and quickly form into a ball in our hands. Place the balls about 1 2/ inches apart on the baking sheet. Gently flatten the cookie to about ¼ inch.
  7. Bake until golden brown around the edges and firmed yet still slightly soft in the center, about 12 minutes. Transfer to a rack to cool completely.


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Nutty Millet Breakfast Cookies — 2 Comments

  1. Delicious! I have Megan’s cookbook, too, and these caught my eye. She had the opt. of using 100% white whole wheat, since I did not have barley flour on hand. Does the dough need to be chilled? I could NOT get a ball of dough, or cookie shape to hold together! I ended up spreading all the mix out in the pan, and baked liked a granola.

    • I didn’t have any trouble at all getting the cookies to hold together. If you’re using cups to measure, you can get more flour into the cup depending on whether you scoop flour into the cup with a spoon or dip the measuring cup into the flour. Whole grains really soak up the liquid and sometimes different brands of flour absorb liquid differently too, so a little extra in the cup can really make a difference! If your dough looks too dry next time, try adding a bit more liquid to it until it can hold together.

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