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Eggless Gluten-free Ragi Chocolate Cookies recipe
Checkout the video for detailed method in Recipe Card or CLICK HERE
Eggless Ragi Chocolate Cookies Recipe healthy ingredients for your whole family!!
Who will say no to a cookie!! and when these made with nutritious and healthy ingredients no one minds having an extra bite for sure!!
From Kids to grown ups, we all like to munch on cookies. A glass of milk or a cup of tea is incomplete if there are no cookies or biscuits to go with it.
Here I am today with a delicious cookie/biscuits(as known in India) recipe, that is not only addictive but also guilt-free.
No synthetic sugar, no all purpose flour(maida) and loaded with goodness of Finger Millet(Ragi), Chickpea(Besan) and Oats Flour.
These are Gluten-free, perfect for those who want to avoid gluten in their diets. Though I have used butter and milk in it, but you can always make a vegan friendly version (Check Notes in Recipe Card).
Millets and Ragi or Finger Millet Flour
Millets are Gluten-free grains better known as Ancient Grains, rich in antioxidants, soluble fibres and proteins. Native to India and many other African countries especially in drought-prone and semi-arid places where these are used in many traditional dishes. Since these tiny grains can be cultivated in harsh climatic conditions these are also known as Miracle Grains.
Some of the examples of Millets used widely in India are.. bajra (pearl millet), jowar (sorghum), ragi (finger millet), barri (proso/common millet), jhangora (barnyard millet), kangni (foxtail/ Italian millet), kodra (kodo millet) etc. Used widely in making many traditional dishes, millet flour can also be used very well in baking.
Since millet flours are very dry and gluten-free and have high protein content the final baked product can be very dry and crumbly. So it is better to use it mixed with flours like tapioca, oats flour, rice flour. If there are no gluten allergies then you can very well combine it with Whole Wheat Flour or All Purpose flour.
Millets related recipe from blog. Gluten-free Sorghum/Jowar Cake
The Secret Challenge
Millets is the theme for this month’s Shh Cooking Secretly Foodies Facebook group. This wonderful theme was suggested by Aruna, who blogs at Vasu’s Veg Kitchen. do checkout her blog traditional recipes from Andhra Cuisine. Her recent Ragi Rotte(Thalipeeth),Ragi Puttu( a breakfast dish) my do do list. Aruna made these Jowar Popcorn Ladoo for the theme.
This month my partner is talented Mayuri Patel ji who blogs at Mayuri’s Jikoni. Lots of healthy, nutritious and easy to make recipes with are there on her blog. I love the collection of pancakes and mousse and puddings from her blog. Black Rice Phirni form her blog is something on my mind since a long time. Hop on to her blog for some wonderful day to day stories from her daily life along with delicious recipes.
For the theme partners give two ingredients to each other, to use in the dish they are planning to cook Both of us had cookies in mind. but then Mayuriji so gracefully changed her dish to Ragi and Oats Pancakes so that we can put up different dishes and avoid repetition . I gave her Ragi and Oats, she gave me Jaggery and Butter, that I later, requested her to change to desi ghee. And here I am with my Healthy Ragi Chocolate Cookies!!
I choose Ragi Chocolate Cookies as these are nutritious, my kids love these, and trust me so will yours’s. They won’t even know that these made with different flours. Next 2 months kids are home now and all the time they need something to munch on.. so why not give them something guilt-free and nutritious.
Also, many reader have requested for a completely gluten-free cookie recipes , so here is one, for of all those of you who are on lookout for such recipes.
Ragi Flour and it’s Benefits
Ragi or Finger Millet is a rich source of protein and calcium along with iron. Since last few years I started using Ragi in cooking. You can add it to chapati or paratha dough, mix with chickpea pea flour or without it, to make nutritious Indian crepes/pancakes Chillas/Dosa or Idlis(steamed savory cakes) and many more.
Ragi or Finger Millet flour is also known as Mandua Ka Atta in Hindi, Nachini in Southern and Western India. Very good especially for toddlers(sweet ragi kanji/porridge is fed to toddlers), weaning mothers and those who want to follow a low cholesterol diet. It has numerous health benefits and a must include in your diet in any form. Some of the recipes from the blog using Ragi flour.
Instant Ragi Dosa– No fermentation, no grinding quick Indian crepe for breakfast or light meal.
Instant Ragi Idli– Steamed Cakes with Ragi and Semolina flour
Ragi, Dried Fruits and Nuts Ladoo– Ladoos with dates, raisins, nuts and Ragi.
Whole Wheat Ragi and Edible Gum Ladoo– Whole Wheat Ladoos with the goodness of Ragi and Edible Gum.
Ragi Kanji(Salted)/ Buttermilk– Perfect cooling drink for hot summers to keep the body cool body.
Few Pointers while using Ragi Flour
Ragi flour has an after taste. Use fresh Ragi flour. You can roast it on low flame for few minutes if you don’t like the taste. Cool completely before using it.
Ragi dough crumbles very easily. Add milk little by little to gather dough with light hands.
Let’s see how To make Eggless Ragi Chocolate Cookies
I have used Ragi Flour, Chickpea Flour, Oats Flour. These are completely gluten-free. In case you do not have any gluten allergies, you can use Whole Wheat Flour also.
Total of 1 Cup or 125 gm flour to be used in any ratio of different flour combination.
For fat, I used Desi Ghee, as it very good for growing up kids. You can use butter or olive oil(any plant oil) for vegan version.
Jaggery is used as sweetener. You can use any good raw sugar(preferred) or castor sugar. Coconut Sugar or Palm Sugar is a good choice, but will give very dark cookies. Add 1 tbsp less if using coconut or palm sugar .If you do not have jaggery powder you can also grate jaggery and then use it.
Baking Soda as leavening agent. Skip if you do not want to use. Add yogurt or curd instead. Cookies won’t rise much while baking.
Very little milk to bind the flour. Skip if using curd/yogurt or adjust the amount as required.
Cocoa Powder for Chocolate flavor.
Added Cardamom Powder for flavor,, you can use vanilla essence or even orange essence as it goes well with chocolate flavor.
Pls note..Oats Powder missing frm the pic, will update new pic soon.
Before starting with preparations, keep all the ingredients ready.
-Ingredients should be at room temperature.
-Do not mix flour very hardly and do not make tight cookie dough. Cookie dough will crumble and also, cookies come out very hard and dry.
-Preheat oven to 325F or 170C.
Cream ghee and sugar together till light and fluffy. Takes only few seconds.
Mix all the flours with baking powder and cardamom powder.
Combine with creamed ghee and jaggery mix. Make into a soft dough, add milk if required(about 1.4 tsp).
Keep the dough for chilling for about 20 mins., then make balls and bake. Or, make balls and refrigerate for about 20 mins and then bake. This prevents the spreading of cookies and give it nice crinkles.
Bake in preheated oven at 325F or 170C.
If using convection oven, bake at Oven/Baking mode. If using OTG, bake in middle rack.
Eggless Ragi Chocolate Cookies
- ¾ Cup Ragi/Finger Millet Flour
- ¼ Cup Chickpea Flour/Besan
- ¼ Cup Oats Flour
- 2 tbsp Cocoa Powder
- 2 tbsp Milk Powder
- 1 tsp Baking Soda
- ¼ tsp Cardamom Powder optional
- ¼ tsp Salt
- ¼ Cup Desi Ghee (Butter or any plant based oil)
- ¼ Cup Jaggery
- ¼ Cup Milk
- Mix all the flours, milk powder, cocoa powder, baking soda and cardamom powder.
- In a mixing bowl, cream ghee and jaggery.
- Add flour mix and fold with creamy mix.
- Add milk very little by little 2 tbsp at a time.
- Mix with light hands and form a soft dough.
- Wrap the dough in cling film or in butter paper and refrigerate for at least 30 mins. Or, you can make small lemon sized balls, cover and refrigerate.
- When ready to bake, make small lemon sized balls. Line on a baking sheet with parchment/butter paper. Preheat oven to 325 F or 160 C.
- Bake for about 15 mins. This temp. and time gives chewy cookies.
- For more crunchy cookies, bake for 20 mins.
- To check whether cookies are baked, check one cookie. Edges at the base will be slightly dark from the center.
- Do not bake beyond that time(20 mins), cookies will turn hard when completely cool.
- Line cookies on cooling rack. Transfer carefully. Once compleletey cool, store in an air tight container.
- Stays good for about a week.
Do try these, gluten-free nutritious cookies that are crispy from outside and chewy from the center. Perfect for school snack boxes, evening snacking with a glass of milk or a cup of tea!! You can pack different homemade cookies in beautiful gift boxed and gift to your loved ones. Everyone loves Homemade and Handmade gifts!!
Other delicious cookie recipes from the blog..
Whenever you make these cookies, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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