Homemade Ragi Cookies- easy, quick, tasty and healthy cookie/biscuit recipe made with ragi flour aka finger miller flour & whole wheat flour. Ragi cookies are mild in sweet with the goodness of wheat and ragi. If your child is bored of usual ragi porridge and other ragi recipes, you can still include ragi in their diet with these cookies. I have adopted this recipe from my whole wheat almond cookies and its perfect for snack box, can be given as a breakfast too with a cup of milk. This ragi cookie can be given to kids from one year.
Now Let's get on to check how to make this easy ragi cookie.
Ragi Cookies Recipe for Toddlers and Kids|Ragi Biscuits
Ragi Cookies - no fuss eggless biscuit recipe with ragi aka finger millet flour and whole wheat flour
Calories
Ingredients
- Ragi Flour/Finger millet flour - ½ cup
- Whole Wheat Flour - ½ cup
- Baking Powder- ¼ tsp
- Palm sugar/ Brown Sugar - ½ cup
- Vanilla Essence - ½ tsp
- Butter - ½ cup or 1 butter stick or 113 gms
- Boiled Milk - 2 tbsp
- Salt -a tiny pinch
- nuts/chocolate chips - as required for garnishing
Instructions
- Measure and keep all ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. Sieve the ragi flour, wheat flour, baking powder and salt together and keep it ready.
- Then take the butter in a vessel. Let it come to a room temperature. Then add brown sugar to it. If using palm sugar or regular sugar grind it to a fine powder and add here. Mix well until the sugar is completely melted.
- Add this butter sugar mix along with vanilla essence to the sieved dry ingredients and start to mix the dough with your hands gently until you get the soft dough consistency. Add 1 to 2 tablespoon of milk if required while gathering the dough.
- Once the soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins. 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, garnish with nuts if desired and bake in the preheated oven for 15-20 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 the tray for 5 minutes and serve the cookies.
Nutrition
Serving: 10g
Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!
Method :
1. Measure and keep all ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. Sieve the ragi flour, wheat flour, baking powder and salt together and keep it ready.
2. Then take the butter in a vessel. Let it come to a room temperature. Then add brown sugar to it. If using palm sugar or regular sugar grind it to a fine powder and add here. Mix well until the sugar is completely melted.
3. Add this butter sugar mix along with vanilla essence to the sieved dry ingredients and start to mix the dough with your hands gently until you get the soft dough consistency. Add 1 to 2 tablespoon of milk if required while gathering the dough.
4. When soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins. 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.
5. Arrange the cookies, garnish with nuts or chocolate chips if desired and bake in the preheated oven for 15-20 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 the tray for 5 minutes and serve the cookies.
The healthy and tasty ragi cookies are ready to serve!
Notes :
- I have used homemade ragi flour. If using store-bought ragi flour, dry roast the ragi flour in low flame for 5 minutes before making cookies. This helps to avoid the raw smell of ragi.
- Adjust with milk while kneading the dough to reach the soft dough consistency.
- If the dough is too sticky, adjust with 1 tablespoon 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 13 minutes of baking and check cookies turned brown at the bottom through the cookies may look soft. After cooling down the cookies will turn crunchy.
- Powder the sugar for making the process easy if using palm sugar or regular brown sugar. I used demerara sugar and hence used it as such.
- Mixing and measurements are most important for the perfect cookies.
Madhuri Kale
Hi,
Can i use regular white sugar ?
Shud i powder it ?
And also can i use butter paper to place the cookies ????
Thanks.
Madhuri Kale
gkfooddiary
yes use powdered sugar...you can use butter paper or parchment paper
Madhuri Kale
Thank u for ur reply
Madhuri Kale
Hi,
Sorry for another question
Instead of sugar can i use powdered jaggery ???
Thanks.
gkfooddiary
yes use pure powdered jaggery
Madhuri Kale
Hi.
Sorry for bothering u with so many queries.
What ia unsalyed butter ??
Can we use Amul butter for the cookies ??
Thanks
gkfooddiary
yes you can use check pack whether its written unsalted
Madhuri Kale
Hi,
Unsalted amul butter is not available anywhere.
Can u provide any other option ?
Or should i use amul tegular butter only ?
Thanks
gkfooddiary
you can look for any other brand or try with salted butter
Madhuri Kale
Thank you very much for answering my single query....
Deepti
Hi,
Do I need to preheat before every batch of cookies if I am making multiple batches together? Also can I use ghee instead of butter
gkfooddiary
Yes you can use ghee instead of butter.
Pre heating is necessary for baking cookies, simply look at the screen that indicates oven temperature before you proceed,If you have an oven with digital controls. if the preheat temp is reached, you can start baking the next batch
Aparna
If using ghee & jaggery will there any changes in proportion of baking powder ..how much will the quantity be for ghee 7(& powder jaggery
Kalyani
no change in quantity, you can try with the same amount
Dia
Hi can I make make cake with the same recipe
gkfooddiary
You can check this recipe for ragi cake: https://gkfooddiary.com/ragi-chocolate-cake-recipe-toddlers-kids/
Aparna N
Hi Mam.. I have made this cookies multiple time nd it taste awesome.. we all loved it. Thanks for such a wornderful recipe. Pls do upload more of this kind( guilt free)
Kalyani
Sure. thanks for your feedback 🙂 you can check more healthy cookies here: https://gkfooddiary.com/cookies-and-biscuits/
Nandhini
Hi kalyani,
I tried out this recipe and it came out excellent. Thanks for sharing!!! I tried couple of your recipes and it was a hit. You are doing an amazing work by sharing healthy recipes. Great going.
Healthy cooking!!! ?
Nandhini
Hi kalyani,
I tried out this recipe and it came out excellent. Thanks for sharing!!! I tried couple of your recipes and it was a hit. You are doing an amazing work by sharing healthy recipes. Great going.
Healthy cooking!!! ?
Kalyani
Thank you so much for taking the time to write feedback and your kind words:) Happy Cooking:)
Akshatha
Hi Kalyani,
I'm making this cookie now. After keeping it in the oven, I read your receipe again and got to know that I forgot to keep dough in the refrigerator for 20 mins. Can you pls tell what is the purpose of keeping the dough in refrigerator and also is it ok to bake without keeping them in refrigerator.
Thanks in advance
Akshatha
Kalyani
Hi, refrigerating cookie dough before baking solidifies the fat in the cookies which results in correct texture and flavor
Akshatha
Thank you Kalyani 🙂 The cookies were awesome. Even we have stopped eating store bought cookies. This cookies are super tasty. More than my kid, I'm having this cookies 😀 Thanks a lot again.
Akshatha
Kalyani
Thanks a lot Akshatha for your lovely feedback:)
Sindhu
Hi Kalyani,
I tried out this recipe and the cookies came out great. Thank you for sharing!
I did add oats to them & that tasted good as well.
I do have a question. You mention above that ghee can be used as an alternative to butter.
How does using ghee change the final cookie?
Also how does adding lesser butter, than the suggested amount, change the cookie?
Kalyani
Hi Sindhu, Thank you for sharing your feedback 🙂 Adding melted ghee or lessening butter change the cookie texture to more crispy and crunchy like biscuits.
Neelam
Hi,
Love your site!
We get our ragi with rice grinded in the local mill(ratio would be 4:1). So I have this ragi plus rice mix flour. Can I still use this flour to make cookies?
Thank you.
Kalyani
yes you can try
Neelam
Thank you so much for the prompt reply. I will surely try this recipe. ?
Neelam
Thank you so much for the prompt reply. I will surely try this recipe. ?
Ashmita bhattarai
i want to submit ragi cookies around 30 pieces for making prototype can you please give me tentative ingredients amount to make this cookies
I am from nepal and i liked the way you described than the other sites so kindly asking for help??
Kalyani
Please double the quantities and try if you have a large cookie tray and oven. otherwise, do it in batches
Aparna
Hey pls could u upload recipes along with total weight of the end product (like how many grams it will be) or pls just add a tab for easy conversion,if possible . Humble suggestion!
Kalyani
Thanks for your suggestion 🙂 Sure I will try.
Gunjan Chhabra
I dont have otg . I have ifb microwave and halogen oven i which i make raagi cookies