Ragi Chocolate Cookies or Finger Millet Chocolate cookies are delicious healthy cookies made of ragi (Finger millet flour), wheat flour and brown sugar. These Cookies are eggless and great for kids since they are 100 % refined flour and refined sugar Free! The addition of chocolate flavour and chocolate chips makes it more decadent.These Ragi Chocolate cookies are crisp on the outside and slightly soft inside. These cookies are rich in fibre, protein and calcium. It has the goodness of natural unrefined flour, which is good for the gut. You can have it as evening snacks, between meals, at tea time or any time of the day without guilt. You can pack these in tiffins or give these healthy cookies to kids after they return from school. This recipe is a kids-approved, healthy alternative to sugar-loaded biscuits and cookies and free from preservatives.This ragi/finger millet cookie recipe is simple and easy to prepare. It has the goodness of millet flour, plus it’s healthy and delicious. If you don’t like the earthy flavour of the ragi flour, then dry roast it for 5-10 minutes on low flame before using it in the recipe. This recipe is quite adaptable; you can make it vegan by replacing butter with vegan butter and milk with almond or cashew milk.
Utensil and Tools
- Borosil Glass Mixing Bowl
- Borosil DIGIPRO 38L, Digital OTG
Ingredients
- ½ cup Ragi flour (Finger Millet Flour)
- ½ cup Wheat flour
- 2 tbsp Cocoa Powder
- ½ cup Brown sugar
- 80 grams (6 tbsp) Cold Unsalted butter
- 1 tsp Baking powder
- ¼ tsp Salt
- ½ tsp Vanilla essence
- 2 tbsp Milk (or as required to prepare the dough)
- 3 tbsp Chocolate Chips
Video
Instructions
- Add ragi flour, wheat flour, brown sugar, unsalted butter, cocoa powder, vanilla essence, salt and baking powder to a large mixing bowl. (if you are using salted butter, skip the salt in the recipe.)
- Using your fingers, mix and rub the butter with the flour mixture until all the butter is combined well with the flour mixture. When all the butter is incorporated, the mixture will look like crumbs.
- Add milk to the dough to bring it all together. You would require 2 tablespoons of milk to prepare the cookie dough (if you find it difficult to bring it together, then some more milk, one teaspoon at a time to prepare the dough).
- Wrap the dough with a cling sheet and refrigerate for 30 minutes.
- Preheat the oven to 180 C and line the baking tray with parchment paper or butter paper.
- Take out the dough from the fridge and scoop out 1 tablespoon of dough. Roll it between your palms to shape it into a round flat cookie. Add some chocolate chips on top.
- Place the cookies on a baking tray lined with parchment paper, leaving a gap of 1 inch between each cookie.
- Bake at 180 C for 13-15 minutes or until the edges start browning and the cookies look firm. If you prefer extra crispy cookies, you can bake additional 1-2 minutes.
- Transfer onto a wire rack to cool completely. The cookies will crisp up as they cool down. Store the cookies in an airtight container.
Nutrition
Calories: 82kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 59mgPotassium: 32mgFiber: 0.4gSugar: 6gVitamin A: 114IUCalcium: 23mgIron: 0.4mg
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