Pecan and Sea Salt Cookies


1 3/4 cups millet flour
1/4 tsp salt
1/4 tsp baking powder
1/4 cup unsalted butter, melted
1 egg
1/2 tsp vanilla extract
1/4 cup agave syrup
1/4 cup chopped walnuts, pecans or hazelnuts
2 tablespoons coarse sea salt, for topping the cookies


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

On a lightly floured surface, shape the cookie dough into a log, about 12 inches long—if the dough is not firm enough to shape into a log, refrigerate it for 10 minutes then try again. Wrap the log in plastic wrap and refrigerate for 1 to 2 hours.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Slice the log into 1/2-inch cookies and place them on the prepared baking sheet, about 2 inches apart. Makes about 16 cookies. Encrust each cookie with a small amount of sea salt. Bake until lightly golden, 11 to 12 minutes.

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