Vanilla Millet Cookies with Carob Icing

 

 

Here's a new creation! These are carob iced vanilla millet cookies. My son and I have been healing our food allergies and sensitivies using the NRG technology and as of yesterday he was able to eat egg and agave sweetner and millet, so I made these for him! He loved them! It had been months and months since he'd had any cookies at all. Here is a link about the allergy healing technology, which we are very excited about! http://www.nrglaser.com/ I can't really say enough wonderful things about it, so I'll let the website and our new food creations speak for themselves!
Now, if you are used to wheat or rice or oat cookies, these are not them. Millet has a very different consistency, but if you know that getting into it, it's really good.

Here's the recipe:
1 3/4 cups of millet flour (I mixed mine around with just a little bit of water first)
¼ teaspoon salt
¼ teaspoon baking soda
1/4 cup of melted coconut oil (instead of butter)
1 egg
½ teaspoon vanilla extract
¼ cup agave syrup

In a large bowl, whisk the flour, salt and baking powder. In a separate bowl mix the oil, egg, vanilla extract and agave syrup. Stir the liquid mixture into the flour then stir in the nuts.

Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. Place cookie sized circles of dough on baking sheet. These will spread out when cooking. Bake until golden and just browning on the edges unless you want a crispier cookie.

While baking, mix about 3 tblspns carob powder with some agave to taste and about a tblspn of coconut oil, not melted. Mix all together until completely blended. Top the cookies with the icing once they are finished baking.

I hope you enjoy these simple, gluten free treats!