Ragi and Whole Wheat Chocolate Butter Cookies

Ragi & Whole Wheat Chocolate Butter Cookies

My son’s classmate loves my bakes and this one was baked specially for her.

I have always been a little skeptical when I use ragi/finger millet in my bakes. The good thing is ragi and chocolate are perfect with each other and this cookie tuned out super crunchy and yum.

This recipe is inspired by my lovely friend Simran’s recipe which she shared on a TV show recently. Thanks Sim. This one has made us fall in love with ragi.


Prep Time            15 minutes

Cook Time           10 minutes

Servings               25 Cookies


1 cup Ragi/finger millet flour

1 cup Whole wheat flour

2 tbsps Cocoa powder

3/4 cup Powdered sugar

3/4 cup Unsalted butter [ soft and at room temperature]-

2 tsps Milk [if needed]


  1. Sift the ragi, whole wheat flour and cocoa powder together.
  2. In a large plate, mix the butter and sugar. Cream well until the mixture turns, light and fluffy.
  3. Add the sifted flour and bring together into a firm dough.
  4. If the dough feels dry add a few drops of milk to bring it together.
  5. Cut the cookies into desired shapes and place in the freezer for 10 minutes.
  6. Preheat the oven at 180 C for 10 minutes.
  7. Remove the shaped dough from the freezer and place the cookies parchment lined baking tray.
  8. Bake in the preheated oven at 150 C for 10-15 minutes [ or until the lower edges start to darken].
  9. Remove from the oven and transfer onto a cooling rack, after 10 minutes.
  10. Allow to cool completely before storing in an air tight jar.


  • Oven temperature and time may vary.
  • Shape and refrigerate the cookies for 30 mins to an hour for good results. If in a hurry to bake put them in the freezer for 10-15 mins like me.
  • Use milk only if the dough feels too dry or difficult to shape. Too much milk will spoil the final texture of the cookie.
  • You can also use dark chocolate in place of cocoa powder. Add 2 tbsps of grated dark chocolate along with the flour while sifting, to replace the cocoa powder.
  • Cane sugar/ brown sugar and other healthier sweeteners can be used to substitute white sugar. That will take you one step closer to making them 'guilt free cookies'.

Happy Baking

Posted originally on FEBRUARY 16, 2016


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