Ragi Cookies are guilt free, nuts free and gluten free snack for all age groups. And my kids call it as chocolate cookies :-). I have made it even better with unrefined ie organic brown sugar. The key for this ragi cookie is the dough should be soft and crack free to get the perfect textured one. I have tried reduced butter of this same version and it also came out too good. I have tried several times before sharing the recipe here in my blog and every time they turn out well, so today I am here with the detailed video tutorial of it. Do check out my note section for tips and variations for the taste enhancement.
Ingredients For Ragi Cookies
Ragi or finger millet flour – 1 Cup
Unsalted Butter – 5 Tbsp
Brown Sugar – 1/2 Cup
Cocoa powder – 1 Tbsp
Regular Milk – 1 to 1.5 Tbsp (must needed for the dough to turn soft)
Thick Curd or Yogurt – 2 Tbsp (you may not need all)
Cinnamon Powder – 3/4 tsp
Baking Powder – 1 tsp
Salt – 1/4 tsp
White Chocolate chips – Few to decorate
Yields – 12- 15 Cookies as shown here
How to make Ragi Cookies
- Heat an empty sauce pan when it is hot do add room temperature butter and remove from flame.
- Don’t cook the butter, just they will melt in pan heat.
- To that add all the dry ingredients like millet flour, sugar ( I use organic palm sugar), cocoa powder, cinnamon powder, baking powder and salt.
- Mix all together until they look crumble (as shown in video).
- Now gradually add whole milk and wet the cookie mixture well.
- You have to knead well since this flour absorbs more liquid.
- Let the dough rest for 10 minutes after 10 minutes it looks little dry.
- Now add the thick yogurt in batches (so you may not need all the quantity mentioned above).
- When the cookie dough turns shiny , smooth and crack free.
- Do roll with the pin and make desired shapes of even thickness.
- Mine were approximately 26 grams each.
- Decorate the cut cookies with white chocolate chips.
- Now in preheated oven do bake at 375 F for 12 to 15 minutes.
- Unlike other cookies this you can’t eye ball if it’s done, so after 12 minutes do check it by removing the tray out from the oven.
- Serve the cookies with milk 🙂
Video Tutorial
Print Version for Ragi Cookies
- Ragi or finger millet flour - 1 Cup
- Unsalted Butter - 4 Tbsp
- Brown Sugar - 1/2 Cup
- Cocoa powder - 1 Tbsp
- Regular Milk - 1 to 1.5 Tbsp must needed for the dough to turn soft
- Thick Curd or Yogurt - 2 Tbsp
- Cinnamon Powder - 3/4 tsp
- Baking Powder - 1 tsp
- Salt - 1/4 tsp
- White Chocolate chips - Few to decorate
-
Heat an empty sauce pan when it is hot do add room temperature butter and remove from flame.
-
Don't cook the butter, just they will melt in pan heat.
-
To that add all the dry ingredients like millet flour, sugar ( I use organic palm sugar), cocoa powder, cinnamon powder, baking powder and salt.
-
Mix all together until they look crumble (as shown in video).
-
Now gradually add whole milk and wet the cookie mixture well.
-
You have to knead well since this flour absorbs more liquid.
-
Let the dough rest for 10 minutes after 10 minutes it looks little dry.
-
Now add the thick yogurt in batches (so you may not need all the quantity mentioned above).
-
When the cookie dough turns shiny , smooth and crack free.
-
Do roll with the pin and make desired shapes of even thickness.
-
Decorate the cut cookies with white chocolate chips.
-
Now in preheated oven do bake at 375 F for 12 to 15 minutes.
-
Unlike other cookies this you can't eye ball if it's done, so after 12 minutes do check it by removing the tray out from the oven.
- You can reduce 5 tbsp to 4 tbsp of butter in that case increase yogurt.
- Yogurt has to be very thick.
- Since the ragi flour has the tendency to break up and dry soon you need milk to make it soft with the proper resting time.
- Knead well after adding the milk.
- Make sure you evenly roll the dough and each cut out cookies of same thickness otherwise while baking you get few burnt and few uncooked because of uneven size.
- You can replace few tablespoon ragi flour with almond flour for rich taste.
- Instead of cocoa powder melted chocolate works also you can increase the quantity little bit.
Notes
- You can reduce 5 tbsp to 4 tbsp of butter in that case increase yogurt.
- Yogurt has to be very thick.
- Since the ragi flour has the tendency to break up and dry soon you need milk to make it soft with the proper resting time.
- Knead well after adding the milk.
- Make sure you evenly roll the dough and each cut out cookies of same thickness otherwise while baking you get few burnt and few uncooked because of uneven size.
- You can replace few tablespoon ragi flour with almond flour for rich taste.
- Instead of cocoa powder melted chocolate works also you can increase the quantity little bit.
The pics look awesome dear.. i have all ingredients at hand.. So let me try and get back to u soon 🙂