Vegan Millet Coconut No-Oatmeal Raisin Cookie Recipe
3/4 cup millet flour
1/2 cup sorghum flour
1/2 cup arrowroot starch
1/4 cup coconut flour
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup Spectrum Organic Shortening
1 1/2 cups organic light brown sugar
1 tablespoon vanilla extract
2 tablespoons raw agave nectar
5-6 tablespoons your favorite gluten-free dairy-free milk
1 tbsp. Ener-G Egg Replacer + 4 tablespoons warm water (whisked together)
Preheat oven to 375. Put parchment paper on your favorite cookie sheet.
Whisk together your dry ingredients in a medium bowl. Put your wet ingredients into your stand mixer bowl and whip together until Shortening and brown sugar are thoroughly combined and creamy. (Alternatively, use a hand mixer, but I don’t recommend it once you add gluten-free flour.) Take your whisked egg alternative and fold it into the wet ingredients. Fold your dry ingredients into the wet until you have a nice, thick, cookie batter without any dry flour pockets. Stir in your additions.
Chill dough for an hour in the refrigerator, if you can stand waiting that long!
Drop ice-cream scoop (or serving tablespoon) rounds of dough onto the cookie sheet. Flatten cookies slightly as they don’t spread out much and won’t bake properly in the middle otherwise. Bake in pre-heated oven for 10-12 minutes or until cookies are a light golden brown and feel firm to the touch.
Cool and remove from parchment paper. Enjoy!
You can freeze this dough in logs and cut off uncooked cookie disks and bake them. You may have to bake them slightly longer.