Barnyard and Chocochip Cookie    

Inspired by her favourite cookie, oatmeal raisin, Ankita from our Millet Cooking Lab has created a millet-based version of the staple cookie. Multiple tries led her to this current rendition, rich with the nutty flavours of the barnyard millet, which works harmoniously with the sweet-and-spiciness of coconut sugar, maple syrup, and cinnamon. This indulgent treat also includes dark and milk chocolate chips that melt as the cookie bakes, creating pockets of gooey, melted chocolate within the cookie, providing a delightful contrast in texture.
Watermelon seeds 15 grams
Pumpkin seeds 15 grams
Maple syrup 2 tablespoons
Salt ¼ teaspoon
Cinnamon powder 1 teaspoon
Barnyard flour 150 grams
Dark chocochips 50 grams
Milk chocochips 50 grams
Corn flour 1 tablespoon
Baking soda ¼ teaspoon
Prepared barnyard flour mixture All of it
Whole wheat flour 50 grams
Coconut sugar 40 grams
Butter 80 grams

Parchment paper/baking mat, a convection oven preheated to 375°F (190°C).


For the barnyard mixture, start by dry roasting the barnyard flour, cinnamon powder, salt, pumpkin seeds, and watermelon seeds for 8-10 mins. Then, switch the stove off, and add the maple syrup to the dry roasted ingredients.


For the cookie, start by preheating your oven to 375°F (190°C).


In a medium bowl, whisk the whole wheat flour, barnyard flour mixture, and baking soda.


In a large bowl, cream the butter and coconut sugar using a whisk until the mix is light and fluffy.



Gradually add the flour mixture to the butter mixture, a little at a time, stirring continuously until combined. Stir in the chocolate chips.



Shape the dough into small balls and place them on an ungreased baking sheet. Flatten each ball with your fingers, leaving about 2 inches between each cookie.


Bake for 8-10 minutes, or until the edges are brown and the centres are set.


Remove the cookies from the oven. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


Tips and Variations

While dry roasting the millet flour along with cinnamon powder, take care to not burn it. The cinnamon powder enhances the flavour of millet and compliments the flavour of the chocolate chips.


You can substitute raisins and almonds instead of chocochips.


Chef Ankita Jain has spent more than 15 years working as a chocolatier. While she enjoyed shaping the kitchen at Harsh Chocolates, her passion for healthier food led her to start Bicycle Kitchen. Over the past three years, she has experimented with millet-based recipes and perfected them.


This recipe is part of the Millet Revival Project 2023, The Locavore’s modest attempt to demystify cooking with millets, and learn the impact that it has on our ecology. This initiative, in association with Rainmatter Foundation, aims to facilitate the gradual incorporation of millets into our diets, as well as create a space for meaningful conversation and engagement so that we can tap into the resilience of millets while also rediscovering its taste.


Rainmatter Foundation is a non-profit organisation that supports organisations and projects for climate action, a healthier environment, and livelihoods associated with them. The foundation and The Locavore have co-created this Millet Revival Project for a millet-climate outreach campaign for urban consumers. To learn more about the foundation and the other organisations they support, click here.

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