Ultimate Millet Cookies

1.Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2.In a large mixing bowl, combine millet flour, tapioca flour, flaxseed meal, baking powder, and pink salt. Whisk together until well mixed.

3.In a separate bowl, mix together the melted ghee, maple syrup, Stevia, and vanilla extract.

4.Pour the wet ingredients into the dry ingredients and mix until just combined. If the mixture feels too dry, add almond milk, one tablespoon at a time, until the dough reaches a soft, manageable consistency.

5.Gently fold in the raisins and sunflower seeds into the dough.

6.Using a tablespoon, scoop the dough and form it into balls. Place them on the prepared baking sheet, leaving some space between each cookie.

7.Flatten the balls slightly with the back of a spoon or your fingers. Sprinkle sesame seeds and a pinch of pink salt on top of each cookie.

8.Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown.

9.Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.