Healthy Ragi Cookies

Light and healthy ragi cookies are the perfect snacks for your sweet cravings. You can eat them without feeling too much guilt. So if you are looking for a wholesome snack recipe, you’re in the right place.

Ragi, also known as finger millet or nachani, is a whole grain that is extremely nutritious and healthy. It is rich in fibre, calcium and iron. Ragi is packed with good carbohydrates, amino acids and vitamin D. You should definitely include it in your diet.

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Here I am sharing with you all a simple cookie recipe that is made with ragi flour, all-purpose flour, butter, sugar and lots of nuts. These homemade cookies are made without eggs and can be prepared in just 35 minutes. To make them, first dry roast ragi flour until the raw smell disappears. Then combine all the ingredients in a bowl and make a firm dough. Shape them into small cookies and bake for 10-15 minutes. Serve with milk or tea. It is a great snack for all your hunger pangs. Try this healthy ragi cookie recipe today!

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min

Servings: 10-15 cookies

Ingredients:

• ½ cup ragi flour or finger millet flour
• ½ cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp unsalted butter, chilled
• ¼ cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla essence
• ¼ cup chopped nuts, almonds and pistachios

Cooking Directions:

Heat a pan on low flame. Add ragi flour and roast until fragrant. Turn the heat off and allow it to cool down.

In a large bowl, sieve together roasted ragi flour, all-purpose flour and baking powder. Mix thoroughly

Grate chilled butter into the bowl and rub with your fingertips till the mixture resembles breadcrumbs.

Add sugar and vanilla essence. Give it a nice mix.

Add chopped nuts and milk. Keep mixing until the dough comes together.

Refrigerate the cookie dough for 20 minutes.

Preheat oven to 180-degree Celsius. Line the baking tray with parchment paper. Divide the dough into small balls (1 tbsp per dough ball). Slightly flatten and arrange them on the baking tray.

Bake the cookies at 180-degree Celsius for 10-15 minutes or until fully done. Serve these healthy ragi cookies with milk. Store the cookies in an airtight container for up to 3 weeks.

Recipe Notes:

• Dry roast the ragi flour until the raw smell goes away.
• Always use chilled butter and grate it directly into the bowl. It ensures even distribution.
• Don’t over knead the dough, as soon as the dough comes together, keep it in the fridge.
• Refrigerate the cookie dough for at least 20 minutes. It will improve the flavour and texture of the cookies. It also prevents the cookies from spreading while baking.
• Always store the cookies in an airtight container.

Healthy Ragi Cookies

Light and healthy ragi cookies are the perfect snacks for your sweet cravings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Snack

Servings 15 cookies

Ingredients

  

• ½ cup ragi flour or finger millet flour
• ½ cup all-purpose flour
• 1 tsp baking powder
• 2 tbsp unsalted butter chilled
• ¼ cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla essence
• ¼ cup chopped nuts almonds and pistachios

Instructions

 

• Heat a pan on low flame. Add ragi flour and roast until fragrant. Turn the heat off and allow it to cool down.
• In a large bowl, sieve together roasted ragi flour, all-purpose flour and baking powder. Mix thoroughly
• Grate chilled butter into the bowl and rub with your fingertips till the mixture resembles breadcrumbs.
• Add sugar and vanilla essence. Give it a nice mix.
• Add chopped nuts and milk. Keep mixing until the dough comes together.
• Refrigerate the cookie dough for 20 minutes.
• Preheat oven to 180-degree Celsius. Line the baking tray with parchment paper. Divide the dough into small balls (1 tbsp per dough ball). Slightly flatten and arrange them on the baking tray.
• Bake the cookies at 180-degree Celsius for 10-15 minutes or until fully done. Serve these healthy ragi cookies with milk. Store the cookies in an airtight container for up to 3 weeks.

Notes

1. Dry roast the ragi flour until the raw smell goes away.
2. Always use chilled butter and grate it directly into the bowl. It ensures even distribution.
3. Don’t over knead the dough, as soon as the dough comes together, keep it in the fridge.
4. Refrigerate the cookie dough for at least 20 minutes. It will improve the flavour and texture of the cookies. It also prevents the cookies from spreading while baking.
5. Always store the cookies in an airtight container.

Keyword easy cookie recipe, eggless baking, ragi recipes

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!