Method

Step-by-Step Instructions

Step 1: Prepare the Saffron Coconut Milk

1. Add 1 tablespoon of coconut milk and 1 teaspoon of saffron to a small bowl.

2. Mix well and let it rest for 10 minutes so the saffron releases its aroma and color.

Step 2: Prepare the Saffron Finishing Sugar

1. Take 1 teaspoon of saffron and crush it finely.

2. Add 2–3 teaspoons of sugar and crush them together until well combined.

3. Keep the saffron sugar aside for topping the cookies before baking.

Step 3: Mix the Wet Ingredients

1. In a bowl, add the coconut oil and sugar.

2. Mix well until the sugar is incorporated.

3. Add the applesauce and vanilla extract.

4. Mix everything until well combined.

Step 4: Combine the Dry Ingredients

1. In a separate bowl, add jowar flour, chickpea flour, flaxseed meal, baking powder, baking soda, and salt.

2. Mix the dry ingredients thoroughly to distribute the raising agents evenly.

Step 5: Prepare the Cookie Dough

1. Gradually add the dry ingredients to the wet mixture.

2. Add the prepared saffron-infused coconut milk and mix until a pipeable dough forms.

3. Add a little more coconut milk if needed to achieve the right consistency.

4. Refrigerate the dough for 15–20 minutes.

Step 6: Preheat the Oven

Preheat the oven to 375°F (approximately 190°C).

Step 7: Shape the Cookies

1. Transfer the dough into a piping bag.

2. Alternatively, scoop approximately 1 teaspoon of dough for each cookie and place it on a lined baking tray.

3. Sprinkle the prepared saffron finishing sugar over the cookies.

Step 8: Bake the Cookies

1. Bake for 8–9 minutes, or until the cookies are cooked and begin to turn crispy.

2. Allow the cookies to cool on the tray before transferring them to a serving plate, as their texture will firm up as they cool.

Your Millet Saffron Cookies are ready to enjoy!

Recipe Notes:

• Infuse the saffron: Allow the saffron to soak in coconut milk for at least 10 minutes to release its aroma and color.
• Chill the dough: Refrigerating the dough for 15–20 minutes helps make it easier to handle.
• Check the consistency: Add coconut milk gradually until the dough is suitable for piping or scooping.
• Avoid overbaking: Begin checking the cookies at 8 minutes, as smaller cookies can bake quickly.
• Allow them to cool: The cookies may feel soft immediately after baking but will become firmer as they cool.
• Customize the sweetness: Adjust the finishing sugar to suit your preference.
• Store properly: Once completely cooled, store the cookies in an airtight container to help maintain their texture.
• Check ingredient labels: If baking for someone with food allergies, verify all packaged ingredients and cross-contact warnings.