Eggless Ragi cookies recipe with step by step photos.Ragi/Finger millet is one of the most healthiest grains and is a rich source of various minerals.We get Ghee ragi biscuits in Bengaluru and they are really delicious.I just love them to the core that I feel guilty to eat them as it is loaded with lot of ghee.
I sometimes give my kiddo the finger millet porridge and I always look to include these healthy grains in his diet too and I have found this easy and tasty way to make him eat these wonder grains.I have come up with this recipe after trying a couple of recipes on the internet and needless to say that they came out delicious.I have used a combination of ragi flour and wheat flour in the recipe and the addition of corn flour makes the cookies light.I have tried to reduce the butter quantity but they turned out bit dry and hence I recommend you to use the mentioned quantity in the recipe for utterly butterly delicious healthy(not so healthy,but it is ok for the kids) cookies. I have also added the chocolate chips to the cookies which makes it look like chocolate chip cookies which again tempts the kiddos.
Check out other Cookie recipes in the blog:
- Coconut Cookies - Eggless
- Multigrain Crackers
- Tutti Frutti Cookies - Eggless
Here is how to make eggless ragi cookies with step by step photos.
Eggless Ragi Cookies Recipe:
Yields: 20-22 cookies | Author: Prathibha
Prep time: 15 mins | Baking time: 15 mins | Total time: 30 mins
Cuisine: Indian | Category: Snacks-Cookies
Ingredients:
1/2 cup Ragi flour/Finger millet flour
1/2 cup Wheat flour
1.5 tsp Corn flour
1/2 tsp Baking powder
1/3 cup Sugar,powdered
1/2 cup Butter,cold,cut into cubes
2-3 tsp Milk
2-3 tbsp Chocolate chips, optional
Method:
- Sieve together ragi flour, wheat flour,corn flour with baking powder for two times until the mixture is uniformly distributed.
- Powder the sugar and keep it ready.
- Add the chilled and cubed butter to it and mix it with the hands until it resembles the crumbs.
- Add powdered sugar to it and mix nicely.
- Now add milk just enough to bind it to a dough, do not knead it.Just add little milk to gather the dough.
- Preheat the oven at 180 deg C for 10 mins.
- Place a parchment paper on the cookie tray and keep it ready.
- Make small balls out of the dough by hand or scoop out using a small ice cream scooper and place them on the prepared cookie tray at a distance giving them enough space to raise while baking.
- You can stud few chocolate chips on top like how I did.
- I do not like if the cookies spread more and hence I usually refrigerate the cookie tray for 10 mins in the refrigerator, however this step is optional.But if you feel the dough is slightly wet it is advised to keep the dough for a while in the refrigerator,this avoids the cookies get spread more while baking.
- Bake it in the oven at 170 deg C for 12-15 mins, keep an eye on the cookies after 10 mins.The moment you see the brown patches at the edges and at the bottom of the cookies, it is time to bring them out of the oven.
- The cookies might be slightly soft to touch on top but when they are cooled they will be perfect.Cool the cookies on the sheet for a while and then remove them carefully and place on the wire rack to cool further.Once they are cooled completely store them in an air tight container.
Serve them with a glass of chilled milk or as a snack.
Notes:
- Add little milk just enough to gather the mixture to form a dough, do not knead it.
- Chill the cookies that are placed on the baking tray before baking to avoid them to spread more while baking.
- I like my cookies to be less sweet and hence 1/3 cup sugar was enough for us, if you like it more sweet increase it to 1/2 cup.
- I usually use 1/3 cup of butter for 1 cup of flour for my cookie recipes, but this recipe needs 1/2 cup to make it taste nice.I used even 1/3 cup of butter, it was nice to eat still but as it is ragi flour the cookies tasted better when used 1/2 cup butter for 1 cup of flour.
- I have not tried the recipe with ghee but I suppose it should work fine and will taste fantastic.
