Gluten free millet cookies…

The following recipe was part of my gluten free special on the German blog recently. It’s taken (with slight changes) from the book “Zauberhafte Weihnachtsbäckerei – glutenfrei”.

Gluten free, low histamine millet cookies with lactose free option

preparation time:

ca. 25 minutes + ca. 20-25 minutes in the oven




ingredients for 1 baking tin:

  • 40g millet OR ca. 100g cooked millet
  • 1 egg yolk
  • ca. 55g soft butter OR coconut oil (I mixed both)
  • 70g raw cane sugar OR coconut sugar
  • 100g corn starch
  • 100g browntop millet flour
  • 1/2 package gluten free baking powder
  • 25g homemade vanilla sugar
  • 1/2 tsp. gingerbread seasoning (if tolerated only, otherwise try spices you can tolerate, the original recipe uses 1 tsp. ground ginger)
  • powdered sugar (from raw cane sugar) to scatter on top


  1. Cook millet 1:3 in water (1 part millet on 3 parts water), let it simmer 10-15 minutes, remove from stove and leave to sit for another 30 minutes. Stir occasionally and leave to cool down.
  2. Preheat oven to 180°C and prepare a baking tin with baking paper.
  3. Mix the cold millet with egg yolk, butter/oil, sugar, vanilla sugar, corn starch, spices, baking powder and browntop millet flour in a large bowl.
  4. Form small balls from the dough (about a heaped teaspoon size). Set the balls on the baking tin and bake for about 20 to 25 minutes on the medium rack in the oven.
  5. After that set the cookies on a cooling rack and scatter powdered sugar on top.


(c) The Histamine Pirate


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