I do this weird thing whenever we get a babysitter. I bake cookies. I think I’m just so grateful to have the night off, and I want to make sure she is willing to come back. So I bake cookies and leave them on a plate on the counter, and I also fan all my magazines (US Weekly, ELLE, Food & Wine) on the coffee table for her to read after Owen goes to sleep.
Last weekend our favorite babysitter came over on Friday night, so earlier that day I whipped up a batch of these chocolate chip cookies. Ever since we went to San Diego last December, I’ve been obsessed with millet. We had brunch one morning at The Cottage in La Jolla, and we all shared the most amazing raspberry millet muffin. I loved how the millet gave every bite this little hint of crispiness, almost like a Nestlé Crunch Bar.
Another thing millet is great for is imparting nutty flavor without, you know, actually using nuts. Lots of kids are allergic these days, and I try to be conscientious of that when I make kid-friendly foods–like cookies. For this recipe, I also used Pascha chocolate, which is allergen-free (so free from peanuts, nuts, dairy, soy, eggs, gluten, fish, and wheat). It’s also super delicious. I had a hard time keeping my hand out of the bag.
These cookies are the way I like them: crispy at the edges, soft in the middle, and filled with pockets of gooey melted chocolate. I used mostly whole wheat flour for an added nutritional boost, but if you don’t have any on hand you can substitute all-purpose. Pair them with a cold glass of almond milk or a mug of tea, or–better yet–splurge and use two to make an outrageous ice cream sandwich.
Vegan Chocolate Chip Cookies with Millet
- 8 tablespoons vegan shortening such as Earth Balance
- 3/4 cup packed light brown sugar
- 1 flax egg 1 tablespoon ground flax seeds mixed with 3 tablespoons water
- 1/2 teaspoon vanilla extract
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup vegan chocolate chips
- 1/4 cup millet
Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, beat the shortening and light brown sugar with an electric mixer until light and fluffy. Beat in the flax egg and the vanilla.
In a small bowl, whisk the whole wheat flour, all=purpose flour, baking soda, and salt. Gradually add it to the sugar mixture and beat until just combined. Stir in the chocolate chips and millet. Chill the dough for 20 minutes.
Scoop tablespoon-sized balls of dough onto the prepared cookie sheets and bake until set and just beginning to brown at the edges, 12 to 14 minutes. Cool the cookies on a wire rack. The cookies will keep, stored in an airtight container at room temperature, for about a week.