Where Have All the Flours Gone
Pantry Turnover, Part 2: Millet Flour

In my quest to use the underutilized flours in my pantry, this is Part 2 in Where Have All the Flours Gone?

Today’s trial: Millet Flour, a gluten-free grain that is light and buttery… which may already improve upon the look of cookie as compared to Part 1 (Banana Flour). Millet is an “ancient” grain… ancient grains have remained for thousands of years–unprocessed, packed with nutrition–fiber, minerals, antioxidants, iron. Can your flour do that? But this is about making good chocolate chip cookies. A whole other ballgame.

Half Millet Flour Vegan Chocolate Chip Cookies

Dry:
1/4 cup Millet flour
1/4 cup all purpose flour
2 Tablespoons granulated sugar
1/4 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. sea salt
chocolate chips, as you heart sees fit

Wet:
3/4 tsp. vanilla
2 and 1/2 Tablespoons maple syrup
1/8 tsp. blackstrap molasses
2 Tablespoons canola oil

Step 1:  Preheat oven to 350. Roll out some parchment paper on a baking sheets.

Step 2: In a large bowl combine all the dry ingredients. Stir them all together.

Step 3: Combine all wet in a small bowl or measuring cup. I usually measure out the syrup in a glass measuring cup and combine the rest right into the cup. When adding blackstrap molasses, coat the measuring spoon with an oiled finger. This way it all runs off the spoon. Mix all wet well with a rubber spatula.

Step 4: Pour wet into dry and stir well. The liquids have different viscosities, so use the rubber spatula to scrape cup clean as some of the syrup and molasses try to stay along the wall.  The dough should be shiny and thick, like below. 

Step 5: Drop a heaping teaspoon or so of dough spaciously on the two baking sheets and bake for only 10-11 minutes. You may think they are not ready at this time, but resist the urge to keep them in any longer.

Step 6: Let them sit untouched for 2 minutes. Meantime, get the cooling racks ready.

Step 7: Carefully transfer them to the cooling racks. I use a frosting knife (not a spatula) to do this. And I wipe it with a rag or paper towel as it encounters melty chocolate chips. Using a spatula can alter the beautiful bottoms of the cookies and smear them sloppily with melted chocolate.

Step 8: Cool them for only 10 minutes. Put this on the timer.  If they cool to long, they’ll get harder and crunchier. After 10 minutes, carefully place them in a airtight container and store at room temperature.  Though they are spectacular right out of the oven, once store, cookies texture and flavor develop wonderfully. 

Conclusion: Really yummy cookies… light and yummy with a slight aftertaste. They spread thin and had a nice crackle.

Millet Flour Vegan Chocolate Chip Cookies

Please note that this recipe contains binding agents guar gum and cornstarch because without the gluten, binding is an issue.

Dry:
1/2 cup Millet flour
1 tsp. of guar gum
1/4 cup of cornstarch
2 Tablespoons granulated sugar
1/4 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. sea salt
chocolate chips, as you heart sees fit

Wet:
3/4 tsp. vanilla
2 and 1/2 Tablespoons maple syrup
1/8 tsp. blackstrap molasses
2 Tablespoons canola oil

Step 1:  Preheat oven to 350. Roll out some parchment paper on a baking sheets.

Step 2: In a large bowl combine all the dry ingredients. Stir them all together.

Step 3: Combine all wet in a small bowl or measuring cup. I usually measure out the syrup in a glass measuring cup and combine the rest right into the cup. When adding blackstrap molasses, coat the measuring spoon with an oiled finger. This way it all runs off the spoon. Mix all wet well with a rubber spatula.

Step 4: Pour wet into dry and stir well. The liquids have different viscosities, so use the rubber spatula to scrape cup clean as some of the syrup and molasses try to stay along the wall.  The dough should be shiny and thick, like below. 

Step 5: Drop a heaping teaspoon or so of dough spaciously on the two baking sheets and bake for only 10-11 minutes. You may think they are not ready at this time, but resist the urge to keep them in any longer.

Step 6: Let them sit untouched for 2 minutes. Meantime, get the cooling racks ready.

Step 7: Carefully transfer them to the cooling racks. I use a frosting knife (not a spatula) to do this. And I wipe it with a rag or paper towel as it encounters melty chocolate chips. Using a spatula can alter the beautiful bottoms of the cookies and smear them sloppily with melted chocolate.

Step 8: Cool them for only 10 minutes. Put this on the timer.  If they cool to long, they’ll get harder and crunchier. After 10 minutes, carefully place them in a airtight container and store at room temperature.  Though they are spectacular right out of the oven, once store, cookies texture and flavor develop wonderfully. 

Conclusion: I liked the texture of these better than the half recipe, and they were just as delicious. There was more of that aftertaste, but it might help to add a bit more sugar.

Next up on Where Have All the Flours Gone: Sweet Rice Flour!

Is this song in your head now again? This is my second favorite version. The Kingston Trio. Also folk. Can you tell that when I worked at a record store in the 90’s I was assigned the Folk section? And V – Z in Pop/Rock/Soul… Velvet Underground and Zappa and Voivod and Warren Zevon.