Aired October 2, 2012
1/4 cup raw agave nectar
4 packets of stevia, such as Stevia In The Raw
1/2 teaspoon almond extract
1/8 teaspoon coarse salt
1 teaspoon extra-virgin olive oil or almond oil
1/2 cup almond flour
1 cup millet flour
48 pine nuts
Preheat the oven to 350F. Coat a cookie sheet with 6 seconds of cooking spray.
Combine the agave nectar, stevia and almond extract in a microwave-safe bowl and microwave on high until the mixture starts to bubble, about 40 seconds. Stir to dissolve the stevia, then add the salt and oil and stir very well.
Add the almond and millet flours, and stir with a fork, cutting in or smashing the flour into the wet ingredients on the side of the bowl until you have damp sandy clumps that barely stick together. Separate the mixture into 4 mounds in the bowl.
Scoop up one of the mounds, press it together in your hands, and divide it into 6 equal balls. Repeat with the other mounds to make 24 balls. Then with your thumbs, press the balls down flat to about 1-inch tall. Place 2 pine nuts on top of each cookie.
Place the cookies on the prepared cookie sheet and bake until they are lightly browned on the bottom, about 6 minutes. Flip each cookie gently with a spatula and bake until the pine nuts brown, about 4 minutes. Remove from the oven and place the cookies on a wire rack to cool.