Gluten Free, Dairy Free Millet Trail Mix Cookies

• 4 tablespoons olive oil
• 14 cup margarine
• 34 cup honey
• 1 egg
• 12 teaspoon baking soda (dissolved in 1 tablespoon warm water)
• 12 cup rice flour
• 2 tablespoons rice flour
• 34 teaspoon salt
• 12 teaspoon vanilla
• 1 12 cups millet, flakes
• 34 cup almonds, finely ground
• 12 cup dark chocolate chips
• 12 cup pecans, roughly chopped
• 12 cup craisins

1. Place rack in middle of oven and preheat to 375 degrees.
2. Line two cookie sheets with parchment paper or grease the sheets.
3. With a mixer, beat together oil, margarine and honey in a large bowl until fluffy (about 2 minutes).
4. Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
5. Stir in millet flakes, finely ground almonds, chocolate chips, pecans and craisins until well combined.
6. Drop rounded tablespoons of dough about 4 inches apart onto baking sheets.
7. With a fork flatten and spread each mound into a 3 inch round.
8. Bake cookies in batches until golden, approximately 10-15 minutes per batch (mine took 15 minutes).
9. The cookies feel still soft to the touch after removing.
10. Let them sit on the sheet for five minutes before transferring them onto a rack to cool.
11. Cookies will keep in an airtight container at room temperature for up to 5 days (I doubt it :lol:).

olive oil, margarine, honey, egg, baking soda, rice flour, rice flour, salt, vanilla, millet, almonds, chocolate chips, pecans, craisins

Taken from www.food.com/recipe/gluten-free-dairy-free-millet-trail-mix-cookies-388426 (may not work)