1/2 cup butter
1/4 cup vegetable oil
3/4 cup light brown sugar
3 tablespoon unsulphered organic molasses
1 large egg
1 1/4 cup gluten free all purpose flour
1/2 cup millet flour
1/4 cup hazelnut meal
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 pinch fleur de sel
1/4 cup white sugar for dusting
1/4 cup pepita seeds
Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
In a stand mixer or bowl, cream the butter, oil, brown sugar, and molasses together. While mixing on low, add one large egg until smooth.
In a bowl, combine the all purpose and millet flours, hazelnut meal, baking soda, spices, and salt. With the mixer on low, slowly add the dry ingredients to the molasses mixture until incorporated.
To ensure evenly sized cookies, divide the cookie batter in half. With a large ice cream scoop, drop 6 cookie dough balls evenly spaced per baking sheet. With the palm of your hand, flatten each ball to half of it’s height for an evenly round and flat cookie. Sprinkle the tops with white sugar and some pepita seeds. Gently press the seeds into place and bake for 8-10 minutes until the edges are set and the centers still look slightly under baked. Let cool and store in an airtight container up to 4 days.