Nutty millet breakfast cookies from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 106) by Megan Gordon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on November 12, 2021

    These are a family favorite. So good!!!

  • ccav on June 16, 2014

    I agree that these are very good and adaptable. Very good as an "energy bar" in the form of a cookie. Nice texture and flavor, the millet gives a good crunch. Will definitely make again. Edited to add: Variations I have successfully used: sub some coconut flour for some of the whole wheat; added chia seeds and seaweed sprinkles; used honey instead of maple syrup.

  • monica107 on February 19, 2014

    These are super delicious and adaptable, but let's be real - these are cookies. Call them breakfast cookies if it makes you feel better about yourself and you want to pretend that it's OK to eat them for breakfast. But they are definitely cookies.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.