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
Barnyard Millet Pulao/Sama Rice Pulao
Sama ke Chawal Aur Gajar ki Kheer/Barnyard Millet and Carrot Pudding
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 or has a strong flavour. 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 and slight strong taste. 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. Also, we prefer moderately sweet cakes and cookies, if want very sweet cookies, add 1-2 tbsp more of jaggery.
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..
Nan Khatai(Cardamom Flavored Indian Shortbread)
Chocolate Garam Masala Cookies,
Eggless Chocolate Chip Cookies
Eggless Almond and Coconut Cookies
One Cookie Dough and Cookie Variations
Vegan Coconut Macaroons(Gluten-free)
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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Hi. I baked these cookies without adding milk powder. Even after baking for 20 min and again 5 more min at 160-degree they were soft at the centre but not crunchy. Also , they did not feel like underbaked, cookies tend to settle down in the mouth. I did roast ragi powder and cooled down and then made the dough. Could you guide me how to make the cookoes crunchy.
Hey PRathima Thanks for trying out the recipe. The cookies won't be as crunchy as the store bought cookies.. next time when you bake you can increase the temp. to 170 C as the oven may act differently. Also you have mentioned that the cookies didn't feel like underbaked and cookies tend to settle down in mouth?? can;t get what you want to say. Next time when you bake do add milk powder or besan as it lowers the slight after taste of ragi flour which remains even after roasting the flour.
Wonderful recipe, the biscuits came out really well! I added 3/4 cup for jaggery powder instead of 1/4 as we prefer it to be sweeter and added a few drops of vanilla essence and cinnamon powder instead of elaichi powder. This is going to be a regular snack at home. Thanks, Swati <3
Thank you so much Vidhya for trying out the recipe..so glad that you loved the cookies!!
These cookies looks delicious! Can't wait to try them out!
I'm vegan so wondering if the following substitutes would work for this recipe?
1) substitute ghee with coconut oil
2) oat milk instead of regular milk
3) skip milk powder, add besan instead (as you have mentioned in your reply to one of the comments).
Hey Ruchi!! Thanks for stopping by!
1.) You can use olive oil also in it.. as I never used coconut oil to bake cookies I can't comment on it. But if you have been using it in baking, you can try.
2.) You can use oats or any plant based milk.
3.) Use besan or cornstarch if you don't want to use milk powder.
One more thing, raw Ragi flour has an overpowering taste, you can roast it a bit , cool it and then use in your recipe.
Pls do try and give me your feedback.
Thanks for your prompt reply!
I'll try these tomorrow with olive oil and surely revert with the feedback. Thanks! 🙂
With all the substitutions, the cookies turned out great taste-wise! The texture however felt a bit powdery. As recommended, I had medium-roasted the ragi flour and besan. What could be the reason for the powdery texture?
Hey Ruchi!! It cud be due to use of olive oil.. as ghee or butter add some texture and structure to cookies..you used olive oil na? Since ragi and besan are gluten-free, I think coconut oil can give better texture.. I need to checkout with coconut oil .. Hopefully soon I will try these cookies with coconut oil and update you.. Thank you for your feedback.. I will try to improvise the recipe as per vegan standards..
Thanks for your prompt response.
Yes, I used olive oil. Will try a batch with coconut oil next week and update you. Looking forward to hear how yours turn out too with the coconut oil.
Thanks for the effort to adapt the recipe for vegans 🙂
That’s my pleasure Ruchi.. Sure will make soon and let you know .. you also post your feedback once you try with coconut oil..
Thanks for sharing such beautiful information with us. I hope you will share some more information about eggless ragi chocolate cookies.Please keep sharing.
Health Is A Life
Hi tried cookies today by following same instructions and measurement but my cookies turned out to be bitter in taste... anything I can fix it now??
Hey Sandhya.. thanks for trying out the recipe. The bitterness can be due to more cocoa powder or a very strong ragi flour. That's why I have mentioned in my post, if it has a strong smell dry roast it before using.
Also which sweetener you used?
Sorry there is no way to fix the bitter cookies. you can try dipping 1-2 cookies in melted chocolate and see if it alters the taste. Also, you can try milkshake with these cookies, just like the oreo milkshake. I have made it for my kids. try for a glass first, add milk, 2-3 cookies, and adjust sugar. You can also add a scoop of vanilla ice cream. It will taste good. Do let me know your feedback.
Thanks for the receipe. Which milk powder is this any replacements?
Hello Avanika!! Thanks for stopping by!! You can use any milk powder like nestle or milkmaid or amulya.. It add softness to gluten free cookies. You can skip it add the same amount of cornflour/besan and knead with 1-2 tbsp more or milk.. but add add milk carefully.. hope this helps.. do give me your feedback whenever you try these!!
I loved this recipe and gave it a try. The texture came out really well. But the sweetness was very less. I used natural brown sugar instead of Jaggery and I used the same quantity that you mentioned but sweetness was very less. Next time I will increase the quantity and will give it a try ? Thanks for this wonderful recipe ?
Thank you Sandhya for trying out the recipe and your feedback.. jaggery Powder is a bit sweeter than the brown sugar or castor sugar as it is a raw sugar.... also I keep sweetness a bit low in my bakes.. thanks for sharing this.. I will mention it in my notes ..
the cookies look lovely. Thankyou for the pointers on the ragi flour. I do not find the aftertaste as I am so used to this millet, but the dryness of the flour is real and your tip works perfectly
Lovely recipe with ragi and jaggery Swati. It is always good to include these kind of food for our children.
Perfectly baked ragi cookies. Love to try this gluten free version.
Ragi Chocolate Cookies looks so inviting, healthy and nutritious. Among the gluten free flours, I love ragi and it is quite easy to handle than other ones. Perfect snack for kids.
Eggless cookies are always hit and that too homemade. I simply in love with the different flours you have used here to make these. Sweetener like jaggery is an awesome pick for sure !
You remind me that I didn't make ragi chocolate cookies since a long time. Earlier when kids are at home I used to make it often. Your ragi chocolate cookies looks perfectly mouth melting inside and crisp outside. Loved the cracks on the cookies.
Nice write up with yummy collection Swathy. Ragi chocolate cookies looks very delicious with awesome texture. Combination of ragi, bedankt nd oats flour with cocoa powder surely is very interesting. Loved these cookies.
I absolutely love this recipe. This is such a healthy cookie recipe which can be eaten guilt free.
I cannot bake cookies for the love of my life - its either under baked or burnt ! these Ragi ones are surely tempting to try.. is there a replacement for Milk powder, Swati !? I bet the kids love it when u make these, right ?
The Girl Next Door
Absolutely love these cookies! Filled with the goodness of millets and besan, ghee and jaggery, with no maida, these are such a guilt-free indulgence for kids and adults alike. 🙂
Thank you Priya!!
Your ragi cookies look so perfect Swaty ! Loved the combination of healthy flours used here. Using jaggery as a sweetener makes the cookies guilt-free.
Ragi cookies with chickpea flour is a must try recipe..... Thank you for sharing the recipe.......
Thank you!! Do try it ..
Ragi chocolate cookies are baked to perfection. Kids and adults alike cannot resist this delicious cookies. Home made is always the best .
So true Preethi!! Homemade is the best!! Thanks you!!
The recipe came out really well. Thanks for that. Just that the list of ingredients includes salt while the recipe narrative doesn't. My cookies have tuned out a tad bit salty bcoz of the salt. Will exclude it the next time.
Awesome combination of flours here to make it so healthy and yummy. I love to incorporate ragi in my kids diet and this looks like one of the perfect ways to do so. The cookies look delicious with the perfect texture.
Thank Renu.. especially with kids we moms have to think about healthier ingredient choices to make their favorite things!!
Loved the recipe and as you rightly said, with kids home, it is best that such home baked healthy cookies are served to them. Ragi is one of my favourite millets and I love how versatile it can be with both sweet and savory recipes.
So true Vidya..ragi is so versatile both for savory and sweet dishes..
Swaty these ragi chocolate cookies look superb. I love the cracked effect you’ve got it on the cookies.. makes them look so artisanal. I’ve saved the ragi flour for these cookies, will be baking them soon. Also like your suggestion of roasting ragi flour as it does tend to have a strong flavor.
Thanks Mayuriji!! Do try these.. will wait for your feedback.