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Millet Oatmeal Cookies

Fresh Juice
Photography by
Jennifer Melo
Sweet snacks can be nutritious, too. The crunch of millet gives these whole-grain cookies extra interest.


  • 1/2 cup  (125 mL)  butter, softened
  • 3/4 cup  (175 mL)  packed brown sugar
  • 1 egg
  • 1-1/2 cups  (375 mL)  rolled oats
  • 3/4 cup  (175 mL)  whole wheat flour
  • 1/2 tsp  (2 mL)  each baking powder and soda
  • 1/4 tsp  (1 mL)  each salt and ground ginger
  • Pinch cinnamon
  • 2/3 cup  (150 mL)  raisins
  • 1/3 cup  (75 mL)  hulled millet


1. In large bowl, cream butter with sugar; beat in egg. In separate bowl, mix together oats, flour, baking powder, baking soda, salt, ginger and cinnamon; stir into creamed mixture. Mix in raisins and millet.

2. Drop by tablespoonfuls/15 mL onto lightly greased baking sheets; flatten slightly using floured fork. Bake in 325°F/160°C convection oven or 350°F/180°C conventional oven until golden, 10 or 11 minutes.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.