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Protein Powder Cookies with finger millet flour

Yields8 ServingsPrep Time45 minsCook Time10 minsTotal Time55 mins

Healthy Protein Powder Cookies using finger millet flour or ragi aata

 40 grams or 1/4 cup plus 1 tbsp finger millet flour or ragi
 60 grams or 1/4 cup plus 3 tbsp protein powder. I am using chocolate flavoured here.
 A pinch of salt
 40 grams coconut oil ( see notes for substitution)
 1 tbsp water
 3 tbsp or 25 grams jaggery powder
  1/2 tbsp khandsari sugar

Measure ingredients. Keep coconut oil or fat in freezer for 10 minutes till solid.


Sieve dry ingredients that is protein powder , finger millet flour and salt in a bowl.


Sieve fine jaggery powder too in the bowl. Please note we need fine jaggery powder so pulse jaggery powder a couple of times in blender before using. Also my protein powder contains a bit of sucrose in it so i am not adding much sweetener here.


Take the solid coconut oil/ fat out of the freezer.


Now add solid coconut oil to the ragi mixture.


Rub this into flour using hands.


This will resemble like coarse sand.


Add in 1 tbsp of water and bring everything together as a dough.


Make a flat disc of the dough .


Cover and refrigerate for 30 minutes at least.


Preheat oven at 180 degree Celsius on convection mode or toast mode for last 10 minutes of chilling the dough.


Place parchment paper on the baking tray and keep aside.
Chop dark chocolate into small pieces and take khandsari sugar in a plate .


Now using 1 tbsp measure of spoon , scoop the cookie dough.


Make a small ball , roll it in the khandsari sugar.


Place it on the baking tray as it is or with parchment paper ( see notes) and place chocolate pieces on top.


Flatten it a bit.


Repeat till all the dough is finished.


Bake in the middle rack at 180 degree Celsius for 8 to 10 minutes. The cookies will spread and secrete some oil while baking. Once they seem set take them out of the oven. Please do not overbake these or these will be dry.


Take a round cookie cutter and finish the shape of cookies by cutting the extras. See pictures for reference. This can be done when cookies are warm and not cold.


Don't touch the cookies at this point as they are very soft and crumby. Just use the cutter to finish the edges .


Let these cool fully on the tray for 15 minutes. We wont keep them on wire rack as they are very delicate and will break if we try to transfer them at this point.


This is how it looks from the bottom on bake.


Enjoy the fudgy nutritious brownie in the form of cookies .

Notes -

You can use cold butter or solid ghee in place of coconut oil.
You can refrigerate for more time and bake later too.
If your powder is vanilla flavoured then u can make them vanilla flavoured too.
My powder contains some sucrose. If yours is sugar free add more Sweetner to it.
Store in air tight container by placing a prachement paper strip in between every cookies. The same way we store our brownies.
If not using parchment paper then place cookies as such without greasing as it already contains oil.

Nutrition Facts

Servings 8