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Ragi Cookies Recipe for Toddlers and kids | Homemade Finger Millet Cookie

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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.

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Ragi Cookies Recipe for Toddlers and Kids|Ragi Biscuits

4.80 from 5 votes
Ragi Cookies - no fuss eggless biscuit recipe with ragi aka finger millet flour and whole wheat flour
Course Cookies
Cuisine World
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Calories
Author Kalyani

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.

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Comments

    4.80 from 5 votes

    Leave a Reply to Aparna N

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  1. 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

  2. yes use powdered sugar...you can use butter paper or parchment paper

  3. Thank u for ur reply

  4. Hi,
    Sorry for another question
    Instead of sugar can i use powdered jaggery ???

    Thanks.

  5. yes use pure powdered jaggery

  6. Hi.
    Sorry for bothering u with so many queries.
    What ia unsalyed butter ??
    Can we use Amul butter for the cookies ??

    Thanks

  7. yes you can use check pack whether its written unsalted

  8. Hi,
    Unsalted amul butter is not available anywhere.

    Can u provide any other option ?
    Or should i use amul tegular butter only ?

    Thanks

  9. you can look for any other brand or try with salted butter

  10. Thank you very much for answering my single query....

  11. 4 stars
    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

  12. 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

  13. Hi can I make make cake with the same recipe

  15. 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!!! ?

  16. 5 stars
    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!!! ?

  17. Thank you so much for taking the time to write feedback and your kind words:) Happy Cooking:)

  18. 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

  19. Hi, refrigerating cookie dough before baking solidifies the fat in the cookies which results in correct texture and flavor

  20. 5 stars
    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

  21. Thanks a lot Akshatha for your lovely feedback:)

  22. 5 stars
    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?

  23. 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.

  24. 5 stars
    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.

  25. yes you can try

  26. Thank you so much for the prompt reply. I will surely try this recipe. ?

  27. Thank you so much for the prompt reply. I will surely try this recipe. ?

  28. 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??

  29. Please double the quantities and try if you have a large cookie tray and oven. otherwise, do it in batches

  30. 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)

  31. 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!

  33. Thanks for your suggestion 🙂 Sure I will try.

  34. If using ghee & jaggery will there any changes in proportion of baking powder ..how much will the quantity be for ghee 7(& powder jaggery

  35. no change in quantity, you can try with the same amount

  36. I dont have otg . I have ifb microwave and halogen oven i which i make raagi cookies