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Crispy Chewy Millet Cookies (Rice-Free)
 
Preheat oven to 350
 
In a mixing bowl, whisk together:
 
1 egg
1 TBSP. canola oil
1/4 t. salt
1/2 t. GF baking powder
1/2 t. GF vanilla
1/2 cup sugar
1/4 cup potato starch flour
1/2 tsp cinnamon (optional)
 
Add 3 cups puffed millet, and stir to coat.
 
Using a plastic sandwich bag as a mitten, WELL-GREASE a non-stick cookie
sheet with any tolerated margarine.  Drop batter by spoonfuls onto sheet,
leaving 2" between them - THEY WILL SPREAD.  Bake for 7-8 minutes.
 
Watch carefully as they bake!  Cookies are ready when they are golden brown
but before edges burn.  They will look like bakery "lace" cookies when done.
REMOVE IMMEDIATELY with a spatula and transfer to a cooling rack