G.M.O. Cookies

These (G)inger (M)illet (O)at cookies are to live for!  These moist, sweet,  ginger spiced cookies are so good that Santa will want a dozen to go!  

G.M.O. Cookies

(G)inger (M)illet (O)at cookies sweet, spicy, and moist treats!
Prep Time 15 mins
Cook Time 14 mins
Total Time 44 mins
Servings 10 cookies


  • 1 cup Old Fashioned Rolled Oats
  • 2 Tbsp Millet
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 8 large Medjool Date, pitted
  • 1/2 large Lemon (juiced and zest) (1 Tbsp juice)
  • 1/2 cup Applesauce, Unsweetened
  • 2 Tbsp Blackstrap Molasses, Unsulfered (See Recipe Note)
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Plant-Based Milk, Unsweetened
  • 1 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Cinnamon
  • 1/8 tsp Ground Cloves


  • Preheat oven to 350F. Line a large cookie sheet with parchment paper.
  • Add rolled oats and millet to blender. Blend into flour. Pour into a mixing bowl. Add the baking powder and baking soda to the flour mixture. Whisk all dry ingredients together. Set aside.
  • Add the pitted dates, milk, applesauce, vanilla extract and blackstrap molasses to a blender. Set aside for 15 minutes.
  • Zest the half of lemon and add to blender with dates. Juice the lemon to get 1 Tbsp of juice and add to blender.
  • Add the ginger, cinnamon, and cloves to the blender. Blend until smooth. Add to flour and mix together until well blended.
  • Scoop 2tbsp of batter onto cookie sheet. Continue to place 2tbsp batter scoops about 2inches apart. Should make about 10 cookies. Bake the cookies for 14 minutes. Remove and allow to cool for 15 minutes and enjoy! Store cookies in a tightly sealed glass jar in the fridge up to 5 days.


These cookies are just as good without the Blackstrap molasses.  So feel free to make the cookies without the molasses if you do not have.  
Tried this recipe?Let us know how it was!

4 Comments Add yours

  1. Laurel says:

    Looks yummy!

  2. Jennifer says:

    Just made these (before breakfast, lol). They’re amazing. Should they be soft or crunchy? Thank you for sharing and Happy New Year!

    1. Faith Scott says:

      Hello Jennifer! So glad you like the GMO cookies. Ours came out soft, not crunchy at all. Maybe you milled the millet a lot less than I did. I milled both the oat and the millet to a very fine flour consistency. Millet is a much hardier grain and could result in a crunchier cookie if not milled to a fine consistency. So maybe yours are more like ginger snaps (lol). If they taste good to you I wouldn’t change a thing! Enjoy! Wishing you a Happy Healthy New Year!

  3. Jennifer says:

    Oh, they were soft. I was just wondering. My family loved them and they’re just about gone! Thank you again.

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