Yes, cookies are (more than) good enough for you! Sometimes we want a warm chocolate chip cookie, or two, or three…better yet a warm chocolate chip cookie dunked into a glass of cold milk (plant-based milk rocks). Today I am sharing a recipe for some delicious and nutritious chocolate chip cookies that I formulated after realizing that millet flour was a top contender as far as flours go- it’s nutritious, most people are not allergic to it (cough ME cough), and the consistency held up well for the soft cookies I enjoy.

LGT’s Gluten Free Millet Cookies:

Servings: approx. 16-18 cookies

Duration: approx. 45 mins

Dry Ingredients:

  • 1 cup + 3 Tbsp + 1 ¾ tsp + TINY drizzle more (9.8 oz) Bob’s Red Mill Millet Flour
    • (sorry these are ridiculously exact- sometimes flour is finicky, so better to be on the safe side, but I do believe they’ll turn out fine with a little less or more too!)
  • ½ cup + 1 tsp + <1/4 tsp (4.2 oz) Bob’s Red Mill Tapioca Starch
  • 6 Tbsp Date Sugar
  • 7 Tbsp Coconut Sugar
  • ¼- ½ tsp salt (use slightly more than ¼ tsp)
  • <1 tsp baking powder (slightly less than 1 tsp. otherwise will notice taste)
  • ½ tsp Xanthan Gum


Wet Ingredients:

  • 1/3 cup coconut oil at room temperature-softened
  • ½ Tbsp vanilla extract
  • 2 Tbsp Ground Flax Seed + 6 Tbsp Warm Waterà 2 Flax Eggs



  • ¼ – ½ cup vegan chocolate chips- eyeball it, go crazy if you’re a chocolate fanatic (I use Equal Exchange Bittersweet- they’re Fairtrade, quality, organic, and delicious)
  • Any other mix-ins you like in your cookies (ie: cinnamon, coconut shreds, sprinkles, PB chips, etc)



  1. Preheat oven to 350 degrees F and place Silpat mat (or parchment paper or greased aluminum foil or greased cookie sheet) on cookie sheet
  2. Make 2 flax eggs by mixing 2 Tbsp ground flax seed in small bowl with 6 Tbsp warm water and set aside
  3. Mix together all dry ingredients EXCEPT XANTHAN GUM in medium bowl with whisk
  4. Combine vanilla, coconut oil, and flax egg mixture
  5. Make small well in center of medium bowl’s dry mixture and pour wet mixture from step 3 into well. Mix until thoroughly combined; use hands if necessary- should form a dough ball
  6. Spread dough ball out slightly and sprinkle the xanthan gum over top. Mix gently until well incorporated into the mix.
  7. Mix in chocolate chips &/or whatever other mix-ins you love
  8. REFRIDGERATE DOUGH HERE FOR BEST RESULTS (cookies are still delicious without refrigeration)
  9. Form small dough balls (approx.. 1 Tbsp scoops, but feel free to estimate) and place onto prepared cookie sheet and slightly flatten- for crispier exterior cookies flatten much more
  10. Bake for 12-18 minutes depending on thickness of cookies
  11. Take off baking sheet and let cool for approx. 10 minutes before enjoying for best results
  12. Eat em’ up 🙂

I hope you enjoy these cookies as much as I did (half the sheet was gone before I had a chance to put them away) and relish in the fact that the ingredients are nourishing your body with each dunk #blessed

DISCLAIMER: Yes, this particular recipe is what I consider to be wholesome and nutritious as far as cookies go, and yes it is “Lexie friendly,” AKA it doesn’t contain two things that my unique body does not jive well with-wheat or milk- but me sharing this post does not in any way, shape, or form suggest that I think cookies made with any other ingredients (flour, butter, milk, sugar, the whole delicious nine yards) are a “bad food” that you should not eat. In fact, if I could eat them without a physical reaction, you better believe I would. Listen to YOUR body, but just #eatthefood folks, cookies and all (& if you’re having trouble just ‘eating the food,’ please consider talking with a therapeutic professional in your area about it or head on over to my contact page so that together we can hash that struggle out).