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Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did.   Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...
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The Best Chewy Chocolate Chip Cookie Recipe

I've been looking for a recipe like this forever! I used a large cookie scoop to make them but I think they would have turned out even better if they were smaller.

 These are delicious and chewy!



The Best Chewy Chocolate Chip Cookie Recipe
Original recipe from Words to Eat By
Makes about 25 cookies

Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (if you're using unsalted butter)
  • 1/2 cup cold butter, cut into chunks
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 large egg, at room temperature, lightly beaten
  • 1 1/2 cups semi sweet chocolate chips
Directions
  1. Sift together flour and baking soda. Set aside.
  2. In a large bowl, cream butter and both sugars on low speed for about 3 minutes. At first, you'll look at it and think it will never come together, but it will I promise. Just hang in there.
  3. Add the egg and vanilla and continue to beat on low speed just for a few seconds until well combined.
  4. Add dry ingredients and beat on low speed just until combined.
  5. With a wooden spoon, stir in chocolate chips.
  6. Refrigerate dough for at least 1 hour in the bowl.
  7. Preheat over to 350F and line a large cookie sheet with parchment paper. I like to put my rack one notch above the middle. I guess you have to get to know your own oven, but if I put mine any lower, the bottoms will burn before it's time to remove the cookies.
  8. Use a cookie scoop and place scoops of dough 2" apart on the cookie sheet. If you're using a large scoop, flatten the balls slightly. Place the cookie sheet in the oven and bake for about 10-15 minutes depending on the size of your cookies - just until the edges turn golden. The middle should still look slightly under-cooked.
  9. Let the cookies cool for 2 minutes on the cookie sheet then remove to a wire rack to cool completely. Don't leave them on the cookie sheet or they'll over cook. Repeat the process with remaining dough.
  10. Store in an airtight container. I also like to freeze cookies like this. Yum yum!
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