millet cookies

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Not-for-the-Birds Millet Cookies

From the Culinate Kitchen collection by
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 40 cookies


Though a staple grain in Asia, millet in the U.S. is most commonly found in bird seed. The original recipe comes from Jan, a teacher at my daughter’s school, via my daughter, who described them as “amazing.” It’s true; millet adds a pleasing crunch. I’ve fooled around with the recipe, decreasing the sugar, substituting butter for margarine, and altering the stir-ins to my taste.

These cookies are best eaten within a couple days of making them.


¾ cup soft butter
½ cup white sugar
¾ cup brown sugar
tsp. vanilla
2 eggs
2 cups whole-wheat pastry flour
1 cup all-purpose flour
¾ tsp. baking soda
¾ tsp. salt
1 cup millet
1 cup chocolate chips
¾ cup dried cranberries (cherries or raisins)
¾ cup chopped walnuts (toasted pumpkin seeds or oats)


  1. Preheat oven to 375 degrees. Grease two large cookie sheets (or line them with Silpat mats).
  2. In a large bowl, cream together the butter and sugars. Mix in the vanilla and eggs. In a medium-size bowl, mix both flours, baking soda, and salt. Gradually blend the flour mixture into the butter-sugar-egg mixture. Fold in the millet, chocolate chips, dried fruit, and nuts, stirring until the millet (and other ingredients) are evenly distributed throughout the batter.
  3. Scoop large (soup-spoon size) spoonfuls of batter onto the prepared cookie sheets, 12 to 15 per sheet, leaving ample room around each cookie. With the back of the spoon, gently press down the cookies into ½-inch-thick disks.
  4. Bake for 10 to 15 minutes, checking them at 10 minutes. Once the cookies are done, allow them to rest on the sheet for 5 minutes before removing them to a rack to cool completely. Prepare another batch for baking.

This content is from the Culinate Kitchen collection.

There are 4 comments on this item
Add a comment
Average Rating 4
25% recommend this recipe
1. by llondon on Jun 11, 2008 at 4:16 PM PDT
Rating: four

These cookies are really good. I made them with dried cherries and milk chocolate chips and people in my office and my neighborhood loved them. I have to say, they are at their best straight out of the oven, warm.

2. by anonymous on Jun 30, 2008 at 1:36 PM PDT

I made these cookies for a housing warming party and they were great! I substituted the pastry flour for millet flour and added oats and chocolate chips. I agree, though, that they are best warmed a little.

3. by anonymous on Sep 17, 2008 at 12:31 PM PDT

does anyone know whether you add the millet in “AS IS”.. hard, .. or soak it first. These look good, but I would like to know first, before I mess the whole thing up.

4. by Carrie Floyd on Sep 17, 2008 at 4:46 PM PDT

Add the millet as is, you don’t have to soak it first. The millet adds a crunchiness to the cookies — think sesame seeds — that is strangely appealing.

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice