Yummy eggfree millet flour cookies : I love ragi chocolate cookies and these chewy healthy cookies made with jaggery and a mix of millet flours taste absolutely divine.
I like giving [and receiving] handmade and homemade goodies/presents. It has that personal touch which store bought gifts cannot compete with. These little beauties were specially baked one morning for a friend who just got back home after a major surgery. I really hope you liked them Sro.
I seldom use jaggery in baking. Jaggery cookies tend to be more chewy than crunchy. Since Sro avoids sugar, I knew I have a task at hand- to make the yummiest jaggery cookies. A mix of millet flours and chocolate [because that’s always a savior] with some grated jaggery -simple, easy and yippee they turned out just perfect.
My husband who is quite an honest critic loved these too. I love the combination of ragi, wholewheat and chocolate for cookies.
The buttery ragi chocolate cookies always disappear on the same day they are baked.
I have used a mix of other millet flours along with ragi and wholewheat in this recipe. Hope you enjoy these too.
Ragi Chocolate Cookies with Jaggery | Millet Flour and Jaggery Cookies
New to cookie baking? Check this Cookie basics post to help you bake perfect cookies.
Ragi Chocolate Cookies With Jaggery | Healthy Millet Jaggery Cookies
Yummy eggfree millet flour cookies. I love ragi chocolate cookies and these chewy healthy cookies made with jaggery and a mix of millet flours taste divine.
Pre heat the oven at 180 degrees C for 10 minutes.
Line a cookie tray with parchment and set aside.
Sift the flours, baking powder and cocoa powder together.
Add the grated jiggery and mix.
Mix in the softened butter and bring the cookie dough together.
Shape and arrange the cookies on the prepared cookie tray.
Bake the cookies at 160-165 degrees C for 12-15 minutes or until the edges start to darken slightly.
Remove from the oven and transfer onto a cooling rack after 5 minutes.
Allow to cool completely before storing in an air tight jar.
- Oven temperature and time may vary.
- Jaggery tends to start 'melting and oozing out' of the cookies while baking. Reduce the temperature to 150 degrees C if this happens within 10 minutes of baking to avoid the cookies from getting charred.
- Bake smaller thinner cookies for better results [ this way you can get a bit of a crunch too]. You can reduce the baking time in this case.
- You may replace the millet flour mix with the same quantity of either ragi/ wholewheat flour.
- Plain millet flours/ragi flour cookies tend to be too crumbly and might not hold their shape, thus adding the wholewheat helps to bind the dough.
- Use good quality /clean jaggery for best results.
- You may use a little more/less butter if you find your dough to be too dry/soft. The quality of flours vary from brand to brand and from region to region. Avoid adding milk/water to bring the dough together since it will interfere with the texture of the cookie.