I've altered the original recipe to make these suitable for people who suffer from gluten allergies, but others can substitute the millet flakes with rolled oats if they prefer.
Preheat oven to 180 degrees Celsius.
Mix all ingredients together. Place golf sized balls on lined tray. Press flat with a fork. Leave plenty of room as cookies will spread. Cook at 180C (160C fan forced) for 20 minutes or until lightly golden. Allow to cool on tray for 5-10 minutes as cookies will be soft. Remove when firm and place on a wire rack.
Note: While some spices contain fillers which may contain gluten, cinnamon is very unlikely to. Coeliacs should always read the ingredients on spice mixes and buy from a reliable source.
Makes 24 servings
| Prep Time: | 5 mins |
| Cooking Time: | 20 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dessert, Finger Food, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 400 kj |
| Calories | 96 kcal |
| Fat | 5 g |
| Saturated Fat | 0.6 g |
| Total Carbohydrate | 10.6 g |
| Total Protein | 2.4 g |
| Fibre | 2 g |
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