RITIKA NARULA

Ragi Cookies ( 100 % Gluten Free)

I think I get obsessed with everything healthy. When it comes to healthy food nothing can beat super grain -Millet  called Ragi / Nachini/Nagli or Finger Millet. I had never heard about the wonder grain before my daughter’s birth. It was never a thing at my home , in my region. It was wheat, corn/ makai or rice. That is all!

When i was working in Mumbai i would eat anything on the go. It started changing after i conceived . And my eating habits were changed completely when i became a mother. Like all mothers, I wanted to give the healthiest thing possible to my little girl. So Ragi became a thing in our house. Ragi Kanji and Ragi Kheer was staple in her diet during infancy.

Check out my video of Ragi Cookies-

As years passed her taste buds developed. But I always made sure she ( actually ‘we’) is having ragi in some form or the other at least once a week. We usually have it in our breakfast in the form of instant Ragi dosa and ragi vegetables thalipeth.


That did not seem to be enough . I wanted to make healthy snacks with Ragi so wanted to include the millet in my bakes. Cookies being the family favourite , I tried many Ragi Cookies recipes – initially it was the recipes of other bakers and then I developed a  few on my own too. But my daughter didn’t like any of the cookies that were made. The sandy texture just put her off.

So I started adding whole wheat flour in my ragi bakes to make it better in terms of texture. And it did help me in binding as i was making it without eggs and xanthan gum. Despite this she was never excited about Ragi Cookies.

It was my secret challenge to win her over in this area. I just had to work on two major areas- texture and flavour .Also I believe in baking beautiful. As they say you eat with your eyes first. She should be tempted to put the cookie in her mouth as soon as possible.

This time i baked gluten free and with Ragi only.I took my time to develop this recipe and baked it a few times to make it fool proof . I compensated for the taste and texture of ragi with the addition of a few ingredients :-


– Addition of Nuts powder – Hazelnut for the overall texture and flavour. But any nuts like cashews and almonds would go well with it
– High quality Cocoa powder-  for me flavour is the King ! I used Hintz powder which is very rich and added 2 tbsp in it. It took it to another level without giving it overpowering chocolate taste.Cornflour and flax meal for binding the dough as i did not want to add other starches like tapioca that are rarely available in our households.
-Lastly Butter – This makes it rich and crunchy without making it dry.

And in combination it worked like a charm.

I finally won her over with these Cookies. They are the best tasting cookies I ever made! They are gluten free , crunchy and look gorgeous.

My daughter could not control herself and wanted to grab them hot. I was on cloud nine to see her excitement .She loved the cookies and told me if she could skip lunch and have the cookies instead.  I let her eat two of them and then i whispered about the contents – Ragi. She said ‘WHAT’?!!! OH No :))) Am i eating Ragi Cookies” ???!!!


The cookies are a cakewalk to make. They are very easy .However a few things are worth noting-

The ingredients should be at the right temperature especially butter . It should be solid not melting. But it needs to be soft. Confused !! ( watch my video for clear instructions)

Dont over beat your butter with sugar. Less than a minute- 40 seconds to make a homogeneous mix.

Chill the dough or cut out cookies or both as we dont want them to spread too much in the oven. In my first batch , i did not chill the dough, i prepared the dough, cut using cutter and placed on the tray and kept in freezer for 15-20 minutes. Keep space in between cookies as they will spread in the oven.

If you get this right , there are chances that this cookie will be a regular in your house.

Read full post here-http://ritikanarula.com/2021/03/16/ragi-cookies-100-gluten-free/

 

AuthorRitika NarulaCategory, , , , DifficultyBeginner

Gluten Free Nutritionally Dense and Flavorful Ragi Cookies - See Video link for details

Yields18 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1/2 cup plus 1/4 cup or 103 grams Ragi or Finger millet flour
 2 tbsp or 10 grams Cornflour ( see notes)
 2 tbsp or 10 grams Cocoa Powder
 2.5 tbsp or 20 grams Nuts Powder( from whole nuts - cashews or hazelnuts or almonds) * see notes/directions
 1/8 tsp or 2 pinches of Baking Powder
 a pinch of salt ( skip if using salted butter)
 90 grams Butter
 1/2 cup or 80 grams Brown sugar ( see notes)
 1/8 tsp fax meal or flax powder ( powdered flax seeds or alsi)
 1/4 tsp vanilla extract
 1 tsp water or milk to smooth the cookie dough

1

The first step is to bring the butter to the right temperature. We want solid butter but not too hard or melting. What i mean here is the butter should not be too soft ( liquid) nor it should be too cold . You can take out the butter around 15 to 20 minutes before the preparation (Actual time will depend upon the temperatures in your area- see notes) .

2

Ground flax seeds using mixer and measure 1/8 tsp of it , add water 1/4 tsp mix and keep aside. This will thicken in a few minutes and will become ready for use.

3

In a bowl, mix finger millet flour/ Ragi flour, Cocoa powder, Cornflour, baking powder and salt.

4

In another bowl, whisk / beat butter with powdered brown sugar for a 40 seconds using a wooden spatula / hand whisk till the mixture looks homogeneous. We do not want to incorporate any air nor we want the butter to melt further. Mix in Vanilla extract.

5

Add in flax egg and mix just once.

6

Now add dry flour mix to the wet ingredients. Use hands to form a ball.

7

Take a silicon mat or parchment paper and flatten the ball of dough. Sprinkle some cocoa powder or dry flour if required.

8

Roll slightly using rolling pin or flatten using hands and make a rectangle with even thickness.

9

Using cookie cutter, cut the cookies into desired shape or using sharp knife make rectangular shaped cookies. Repeat the process with leftover dough.

10

Lined a baking tray with parchment paper or grease lightly. Place the cut out cookies on the tray. Keep some space between the cookies as these will spread while baking.

11

Prick the cookies using toothpick .

12

Cover and place in freezer for 20 minutes to chill or half an hour in refrigerator.

13

Preheat oven at 170 degree Celsius for 15 minutes ( both rods on or convention mode)

14

Transfer the chilled Cookie tray straight into the oven and bake for 15 to 20 minutes. These cookies will spread in the oven so keep an eye on them. ( See notes)

15

Once the cracks appear and they are darker around the edges remove from the oven .

16

Let this sit on the tray for 5 minutes then transfer on a wire rack for cooling. Store in air tight container. These stay good for 4 days.

17

Notes:-
1. Replace brown sugar with powdered(pulsed) jaggery powder- but make it fine before using.

2 . Add Whole Wheat Flour in place of Cornflour if not gluten sensitive .

3.Cocoa is added for flavour , if you want to substitute it , use equal amount of any other flour along with any flavouring agent like cinnamon , cardamom to your dough .

4. If it is too hot in your area and butter starts to melt before it is beaten, place in refrigerator for a couple of minutes and then beat it with sweetener.

5. Wet your fingers with little water or milk to sooth the cookie dough while flattening it or rolling it if you want to make the top smooth.

6. Since it uses large amount of butter, chilling the cookie dough is extremely important. You can make dough, cover and refrigerate and then cut the cookies and bake. But cookies should be cold before baking. I made half batch with 20 minutes chilling time . Rest refrigerated and used after 24 hours. Both taste great. The 24 hours rested cookies spread less in the oven.

7. Once you put your cookies for baking , please check after 8 minutes if cookies are spreading much then place the tray again in fridge to chill for 10 minutes and bake again.

Ingredients

 1/2 cup plus 1/4 cup or 103 grams Ragi or Finger millet flour
 2 tbsp or 10 grams Cornflour ( see notes)
 2 tbsp or 10 grams Cocoa Powder
 2.5 tbsp or 20 grams Nuts Powder( from whole nuts - cashews or hazelnuts or almonds) * see notes/directions
 1/8 tsp or 2 pinches of Baking Powder
 a pinch of salt ( skip if using salted butter)
 90 grams Butter
 1/2 cup or 80 grams Brown sugar ( see notes)
 1/8 tsp fax meal or flax powder ( powdered flax seeds or alsi)
 1/4 tsp vanilla extract
 1 tsp water or milk to smooth the cookie dough

Directions

1

The first step is to bring the butter to the right temperature. We want solid butter but not too hard or melting. What i mean here is the butter should not be too soft ( liquid) nor it should be too cold . You can take out the butter around 15 to 20 minutes before the preparation (Actual time will depend upon the temperatures in your area- see notes) .

2

Ground flax seeds using mixer and measure 1/8 tsp of it , add water 1/4 tsp mix and keep aside. This will thicken in a few minutes and will become ready for use.

3

In a bowl, mix finger millet flour/ Ragi flour, Cocoa powder, Cornflour, baking powder and salt.

4

In another bowl, whisk / beat butter with powdered brown sugar for a 40 seconds using a wooden spatula / hand whisk till the mixture looks homogeneous. We do not want to incorporate any air nor we want the butter to melt further. Mix in Vanilla extract.

5

Add in flax egg and mix just once.

6

Now add dry flour mix to the wet ingredients. Use hands to form a ball.

7

Take a silicon mat or parchment paper and flatten the ball of dough. Sprinkle some cocoa powder or dry flour if required.

8

Roll slightly using rolling pin or flatten using hands and make a rectangle with even thickness.

9

Using cookie cutter, cut the cookies into desired shape or using sharp knife make rectangular shaped cookies. Repeat the process with leftover dough.

10

Lined a baking tray with parchment paper or grease lightly. Place the cut out cookies on the tray. Keep some space between the cookies as these will spread while baking.

11

Prick the cookies using toothpick .

12

Cover and place in freezer for 20 minutes to chill or half an hour in refrigerator.

13

Preheat oven at 170 degree Celsius for 15 minutes ( both rods on or convention mode)

14

Transfer the chilled Cookie tray straight into the oven and bake for 15 to 20 minutes. These cookies will spread in the oven so keep an eye on them. ( See notes)

15

Once the cracks appear and they are darker around the edges remove from the oven .

16

Let this sit on the tray for 5 minutes then transfer on a wire rack for cooling. Store in air tight container. These stay good for 4 days.

17

Notes:-
1. Replace brown sugar with powdered(pulsed) jaggery powder- but make it fine before using.

2 . Add Whole Wheat Flour in place of Cornflour if not gluten sensitive .

3.Cocoa is added for flavour , if you want to substitute it , use equal amount of any other flour along with any flavouring agent like cinnamon , cardamom to your dough .

4. If it is too hot in your area and butter starts to melt before it is beaten, place in refrigerator for a couple of minutes and then beat it with sweetener.

5. Wet your fingers with little water or milk to sooth the cookie dough while flattening it or rolling it if you want to make the top smooth.

6. Since it uses large amount of butter, chilling the cookie dough is extremely important. You can make dough, cover and refrigerate and then cut the cookies and bake. But cookies should be cold before baking. I made half batch with 20 minutes chilling time . Rest refrigerated and used after 24 hours. Both taste great. The 24 hours rested cookies spread less in the oven.

7. Once you put your cookies for baking , please check after 8 minutes if cookies are spreading much then place the tray again in fridge to chill for 10 minutes and bake again.

Ragi Cocoa Cookies (Gluten Free)

2 thoughts on “Ragi Cookies ( 100 % Gluten Free)”

    1. Thank you so much ! I didnt try with peanut butter but it is an excellent idea so you can substitute some part of butter with peanut butter. I am not so sure about the texture ( crispiness) if we make a complete substitution of butter with peanut butter in the cookie.

Leave a Comment

Your email address will not be published. Required fields are marked *