Description
These crispy Ragi cookies are a healthy treat, combining the nutritious benefits of finger millet with the rich flavors of cocoa and cinnamon.
Ingredients
Units
Scale
- 1 cup Ragi or finger millet flour
- 1 tbsp cornflour
- 1 tbsp all-purpose flour
- 1 tbsp cocoa powder
- 1/2 cup sugar or palm sugar
- 1/2 cup butter
- 1 tsp curd or yogurt
- 1 tsp cinnamon
- Chocolate chips, as desired
- 1/2 tsp baking powder
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Heat a wok over medium heat and dry fry the Ragi flour for a few minutes until the raw smell disappears. Set aside to cool.
- In a large mixing bowl, combine the Ragi flour, cornflour, all-purpose flour, cocoa powder, baking powder, and cinnamon powder.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the curd or yogurt and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too dry, add a little more yogurt.
- Fold in the chocolate chips.
- Roll the dough into small balls and flatten them slightly. Place them on the prepared baking tray, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are firm and the tops are slightly cracked.
- Remove from the oven and let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week. You can substitute palm sugar with regular sugar for a different flavor. If you prefer a richer taste, increase the amount of cocoa powder slightly. These cookies pair well with a cup of tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7
- Sodium: 50
- Fat: 6
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 15