Fruits d'Alsace Millet Breakfast Cookies

Fruits d'Alsace Millet Breakfast Cookies

Cookies for breakfast is every child's dream. And some adults. My wife set out to come with a cookie that was both delicious and packed with enough nutritional value that we'd be okay with our kids having them for breakfast. Mission accomplished. So go ahead, have a cookie for breakfast.
  • Prep: 45 min
  • Cook: 15 min
  • Total: 1 hour
  • Yields approximately 18 cookies
Fruits d'Alsace Millet Breakfast Cookies
  • 1 cup water
  • 1 teaspoon salt
  • Bring water to a boil and add salt.
  • ½ cup dry millet
  • Add millet to the boiling water, cover, and cook on low heat for 30 minutes.
  • Put oven racks so that one is on the lowest setting and one is pretty well middle of the oven. Put a small cake pan filled with water on the lowest rack. Preheat oven to 350°F.
  • 1 cup butter (2 sticks), softened
  • ¼ cup light brown sugar
  • Combine butter and sugar in a bowl. Using an electric hand mixer, cream mixture until it is light and creamy, about 1 minute.
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • Sift together flours, baking powder, and baking soda into the bowl with creamed sugar and butter. Using a spatula, fold to incorporate.
  • ½ cup cornmeal
  • ½ cup unsweetened coconut flakes
  • ½ cup all fruit spread (works best with: apricot, cherry, or plum)
  • 1 egg
  • With the mixer, combine each of these ingredients into the mix, incorporating completely before adding the next.
  • Add cooked millet and stir with a spatula to combine.
  • Spoon out one inch dollops onto a nonstick cookie sheet. Bake at 350°F until slightly golden, about 12-15 minutes.
  • Place on wire rack and cool. Serve warm.
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