Crystallized Ginger Millet Cookies

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My 10 year old is playing Minecraft in the room next to me. I can hear the zombies chasing him, the worlds he is building rising and falling, and the occasional “d’oh!” when he messes something up. It’s summer break (yay!) and he’s allowed 3 hours of computer time per day, max. The part he doesn’t like: the screen time is in 30 minute intervals, and he has to earn all of it with chores. He earned this 30 minute interval by making these cookies, with some supervision. He does not like ginger. I mean…he really does not like the smell of it at all. But he cut it up and handled it well.

When they came out of the oven, he said, “Mom, those smell way better than I thought they would.”

Then he said, “I think I’m gonna try a little bit of the edge of one.”

5 minutes later, half of them were gone. So, we will be making these again.

 

1/2 cup unsalted butter/margarine/coconut oil (room temp)

1/2 cup light brown sugar

1/3 cup maple syrup

1 cup millet four

3/4 cup gluten free all purpose flour

4 t ground ginger

1 t ground cinnamon

1/3 cup crystallized ginger, finely chopped, puls 1/4 cup extra for garnish

Preheat oven to 350, and line 2 baking sheets with parchment paper.

Beat the butter, sugar, and maple syrup in a large bowl.

Mix the flours, ground ginger and cinnamon together, and sift them into the butter mixture, adding the crystallized ginger at the end of the mixing.

Roll tablespoons of the mixture into balls and put on the baking sheets, leaving 1 1/2 inches between to allow for spreading. Flatten the balls slightly, and garnish with some extra crystallized ginger.

Bake for 12-15 minutes, turning  the baking sheets halfway through cooking, or until the cookies are golden brown.

Cool the cookies on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

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3 thoughts on “Crystallized Ginger Millet Cookies

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