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Millet Peanut Butter Chocolate Chip Cookies
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Millet Flour Peanut Butter Chocolate Chip Cookies

Crackly, chewy peanut butter chocolate chip cookies made with a mixture of millet and tapioca flour.
Course Dessert
Cuisine American
Keyword Chewy Peanut Butter, Millet
Prep Time 15 minutes
Cook Time 12 minutes
Cooling 10 minutes
Total Time 37 minutes
Servings 24 Cookies
Author Anna
Cost 5

Ingredients

  • ¾ cup millet flour (120 grams)
  • ¼ cup tapioca flour (30 grams)
  • ½ tsp baking soda (3 grams)
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 stick unsalted butter softened (114 grams)
  • ¾ cup creamy peanut butter unsweetened (200 g)
  • ¼ cup granulated sugar (60 grams)
  • ¾ cup packed brown sugar (165 grams)
  • 1 egg (50 grams)
  • 1 tsp vanilla extract
  • 1 cup semisweet or milk chocolate chips (225 grams)

Instructions

  • Whisk together flours, baking soda, baking powder and salt. Set aside.
  • With an electric mixer, beat the butter, peanut butter and sugars until creamy. Add egg and vanilla and beat until light and fluffy.
  • Add the flour mixture and stir until blended.
  • Stir in chocolate chips. Cover and chill dough for about a half hour or until ready to use.
  • Preheat oven to 350°F. (375 also works).
  • Line a baking sheet with parchment paper. Using a medium size cookie scoop, scoop up balls of dough and arrange about 2 ½ inches apart on the baking sheet.
  • Bake for 12–15 minutes, or until the edges begin to brown. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.