Millet Cookies/Millet Biscuits- easy, crispy, quick and healthy cookie/biscuit recipe made with millets/millet flour. Millets are packed with nutrients and including them regularly in children’s diet ensures proper growth and development. There are many types of millets available. Foxtail millet, finger millet, sorghum, Barnyard millet, and pearl millet, are suitable for younger kids.
Millet cookies are one of the ways to make children eat millets. It can be given to toddlers form one year. Also, check more healthy eggless cookie/biscuit recipes for Toddlers and Kids.
Now Let’s get on to check how to make millet cookies.
- Millet - ½ cup
- Whole Wheat flour - ½ cup
- Palm sugar/ Brown Sugar - ¼ cup + 2 tbsp
- Vanilla Essence- 1 Tsp
- Butter - ½ cup or 1 butter stick or 113 gms
- Boiled Milk - 2 tsp (optional)
- Measure and keep all ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. Roast the millet in a thick bottomed pan for 5 minutes or until nice aroma comes. Remove from the flame once done. Cool it down and transfer to a blender.
- Grind the roasted millet to a fine powder. Sieve the ground millet flour and whole wheat flour over a bowl/plate.
- Set the sieved flour aside. Take brown sugar/palm sugar in a blender.
- Grind the palm sugar it to a fine powder. Transfer the ground sugar to a mixing bowl. Add in the butter cubes at room temperature. Beat it with a whisk and Mix well until the sugar is completely melted.
- Then add in vanilla essence and give a quick mix. Add sieved dry ingredients to this butter-sugar mix.
- Start to mix the dough with your hands gently until you get the soft dough consistency. Add 1 to 2 tbsp of milk if required. Once the soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins(optional step). In the meantime, line the cookie tray with a cookie sheet/parchment paper. After 20 mins, take the cookie dough from the refrigerator and start making balls and flatten it using your palms.
- Arrange the cookies, and bake in the preheated oven for 15 minutes (baking time depends on the size of the cookies and oven) at 180° C till cookies are browned at the bottom. Allow to cool in tray entirely and serve the cookies.
Method :
1. Measure and keep all ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. Roast the millet in a thick bottomed pan for 5 minutes or until nice aroma comes. Remove from the flame once done. Cool it down and transfer to a blender.
2. Grind the roasted millet to a fine powder. Sieve the ground millet flour and whole wheat flour over a bowl/plate.
3. Set the sieved flour aside. Take brown sugar/palm sugar in a blender.
4. Grind the palm sugar it to a fine powder. Transfer the ground sugar to a mixing bowl. Add in the butter cubes at room temperature. Beat it with a whisk and Mix well until the sugar is completely melted.
5. Then add in vanilla essence and give a quick mix. Add sieved dry ingredients to this butter-sugar mix.
6. Start to mix the dough with your hands gently until you get the soft dough consistency. Add 1 to 2 tbsp of milk if required. Once the soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins(optional step). In the meantime, line the cookie tray with a cookie sheet/parchment paper. After 20 mins, take the cookie dough from the refrigerator and start making balls and flatten it using your palms.
7. Arrange the cookies, and bake in the preheated oven for 15 minutes (baking time depends on the size of the cookies and oven) at 180° C till cookies are browned at the bottom. Allow to cool in tray entirely and serve the cookies.
Notes :
- You can use any millet/millet flour to make these cookies. I used foxtail millet.
- The color of the cookies depends on the sugar used. I used palm sugar.
- Top it with chopped nuts or chocolate chips for extra taste.
- Adjust with milk while kneading the dough to reach the soft dough consistency. I didn’t use milk and still able to get a smooth dough consistency.
- If the dough is too sticky, adjust with 1 tbsp of wheat flour.
- The cookies stay well for a week at room temperature if stored in an airtight container.
- Keep an eye on the oven after 10 minutes of baking and check whether the cookies turned brown at the bottom for completeness. The cookies may look soft, but after cooling down, the cookies will turn crunchy.
- Mixing and measurements are most important for the perfect cookies.
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