Ragi Chocolate Jaggery Cookies
Ragi Chocolate Cookies With Jaggery | Healthy Millet Jaggery Cookies
Yummy millet flour cookies. I love ragi chocolate cookies and these chewy healthy cookies made with jaggery and a mix of millet flours taste 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 seldom use jaggery in baking. Jaggery cookies tend to be more chewy than crunchy. 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.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 20 cookies
1 cup Grated Jaggery
1/4 cup Ragi flour
1/2 cup Millet Flour [a mix of various millet flours]
1/2 cup whole wheat flour
1/2 tsp baking powder
1 and 1/2 tbsp Cocoa powder
3/4 cup Butter [soft, at room temperature] Unsalted, about 100 gm
- 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.
Posted originally on MAY 8, 2017