In case you missed the crazy thing I did with my root veggie hummus, be sure to check it out!
When I was making cookies this past holiday season, a friend who's dairy-sensitive was on my list so I tried to come up with a few varieties that she could enjoy using Earth Balance or coconut oil. To accompany the pumpkin cinnamon roll cookies, almond sugar cookies and oatmeal spice biscotti were these cookies that reminded me of trail mix.
Trail Mix Cookies
adapted from Culinate Kitchen
1/2c Earth Balance (or butter), softened
1/3c evaporated cane juice (or granulated sugar)
1/2c brown sugar
1 lg egg + 1 white
1 1/3c white whole wheat flour
2/3c AP flour
1/2t baking soda
2/3c chocolate chips (dairy-free if desired)
1/2c goji berries, softened in boiling water and drained well
1/2c pumpkin seeds
Preheat oven to 375deg.
Combine dry ingredients (both flours, baking soda, cinnamon and salt) in a medium bowl and whisk to combine. Cream together butter and sugars in a stand mixer or large bowl until light and fluffy. Add in vanilla, applesauce, egg and white and mix well. Add the flour mixture in 4 additions, allowing the each addition to be incorporated before the next addition. Fold in millet, chocolate chips, goji berries and pumpkin seeds.
Scoop by tablespoon-fulls onto a parchment-lined cookie sheet (or baking stone), ~1" apart. Bake in preheated oven, 8-12min (mine took 10), until they are just beginning to brown along the edges. Cool a few minutes on the cookie sheet, then move to a cooling rack and allow to cool completely. Once the cookie sheet has cooled, repeat with remaining batter.
Store in an airtight container. These freeze well, too!
Have you tried millet yet?? I first tried this seed/grain in some Toasted Millet Banana Muffins, and I loved the little crunch from the millet... must keep experimenting :)