Ours isn’t a gluten free household, but I do like to cut down the amount of wheat consumed, and I also like to experiment with recipes for my patients. So in the search for gluten free cookies that are easy to make and toddler friendly, this recipe was born.
Millet is a gluten-free ‘ancient’ grain. It is one of the oldest crops known to man, and was one of the first grains that man made bread from. It is more closely related to corn than to wheat. It is usually better digested than most grains, and being free from gluten it is a good alternative to wheat.
It has a nutty taste usually, but there is a potential for slight bitter aftertaste if the flour is a bit older which means the fat has started to oxidise. This can be lessened by keeping the flour in the freezer, or grinding the flour fresh (this would be ideal as you are going to retain more nutrients, but not an option for many people). Use the flour within a few weeks of opening.
Millet is rich in magnesium, as well as vitamin B3 (niacin).
It does have a caution – it acts as a goitrogen, which means it can reduce the uptake of iodine into the thyroid gland. In the ocassional meal (and you know I love to vary up the diet) it’s not going to be an issue, but as a staple it would potentially cause an issue. For those with hyperthyroidism or iodine excess, this is actually a bonus. And if you have enough iodine in your diet, the effect of millet is likely not an issue.
Gluten Free Choc Chip Cookies
These are easy to make and toddler approved. I like to get Ash involved with cooking by measuring out the flour and other ingredients into the little measuring cups and and then getting him to tip it into the mixing bowl. I also ask him to help stir, which he does a little and then I finish up the rest.
- 2/3 cup plus 1/2 cup millet flour (140g)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 4 tbsp caster sugar
- 4 tbsp brown sugar
- 1/3 cup chocolate chips, or more if desired
- 1/3 cup chopped macadamia nuts
- 1 tsp vanilla extract
- 2 tbsp butter or melted coconut oil
- 3-5 tbsp milk of choice, as needed
- Preheat oven to 190 C.
- Mix all the dry ingredients together in a bowl.
- Add wet ingredients and mix through well.
- Now you can separate into the cookies by taking a small handful, or a large spoonful and rolling it between your palms to form a ball (approximately golf ball size).
- Bake for 7 minutes, then remove and let stand on tray for 10 minutes. They will be slightly under cooked when you take them out of the oven but that’s okay because they will finish up on the tray when they’re resting.