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 cookies can be given to kids from one year.
Now Let’s get on to check how to make this easy ragi cookies.
- 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
- 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 tbsp of milk if required while gathering the dough.
- Once the soft dough consistency is reached, keep the cookie dough in 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 tray for 5 minutes and serve the cookies.
- 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 tbsp of wheat flour.
- The cookies stays 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 though 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.