You Asked for It: Here’s Robyn’s Millet-Coconut-Cardamom Cookie Recipe

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Robyn Swanson first came to us several years ago as an intern. We immediately loved her humor, energy and enthusiasm, and she has been an important part of our Monday night kitchen team on and off ever since. Recently, she’s been our go-to sous chef as well as part time baker–a role where her skills shine. A couple of weeks ago, she created these cookies, which were such a hit that many of you who attended our dinner that night asked for the recipe. Well, here it is… (full recipe after the jump)

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Photo by Robyn Swanson

Millet-Coconut-Cardamom Cookies

Makes 8-10 cookies

Dry ingredients:

3/4 cup old fashioned rolled oats

3/4 cup whole wheat flour

1/4 cup millet

1/2 cup shredded coconut

1/3 cup raw/turbinado sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon cardamom

1/4 teaspoon sea salt

Wet ingredients:

1/3 cup maple syrup

1/2 cup sunflower oil (or other vegetable oil)

1 teaspoon vanilla extract

1/2 teaspoon molasses

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Combine the dry ingredients in a large bowl, and gently mix with a wooden spoon. In a separate small bowl, combine the wet ingredients. Use a whisk to beat by hand the wet ingredients to thoroughly combine. Then pour the wet ingredients into the dry, and gently mix with a wooden spoon.

Using your hands, roll batter into small balls, and place onto a parchment paper-lined cookie sheet. Gently press down with the palm of your hand to create fat disks. Bake at 350˚ F for 12-16 minutes. Transfer to a rack to cool.

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Variations & Alterations:

Feel free to up the amount of cardamom to 1/2 teaspoon, or substitute cinnamon or ginger, or any other Indian-flavored spice.

To achieve a more coconut-ty flavor, substitute melted coconut oil for the vegetable oil.