One of the healthiest and easily available millets is Ragi or the finger millet. Growing up, I used to have a glass of Ragi porridge every morning – helped me keep those hunger pangs away while doing the early morning study routine. Since I loved this Ragi Kanji (porridge), amma always had this powder prepared and stocked in her pantry.
It is just not Ragi but a lot of millets and grains go into making this Satthu Maavu - health mix which is used for making this porridge. Wondering why am I telling all this now? Well, amma gets me a pack of her handmade health mix powder every time I visit her. While it is great to make Kanji, I wanted to try out making cookies and it was a huge success.
These Millet cookies are soft, delicious and can melt in your mouth, literally. I used my recipe for whole wheat cookies and adapted it to suit the millet flour I had handy. Use any millet flour, these cookies would come out great. While I have used oil, melted butter enhances the flavor. And I used organic unbleached brown sugar for this recipe, feel free to use white sugar. These cookies are not very sweet and perfect for indulgence too 🙂 I am telling you, this recipe is a keeper!
How to make Millet Cookies | Vegan Millet Cookies
📖 Recipe
Detailed step by step picture tutorial of making Millet Cookies | Vegan Millet Cookies
In a bowl add millet flour along with salt and baking powder. Either sieve or mix well.
In another bowl, add sugar, oil and vanilla essence. Mix it together until sugar is dissolved.
Add the wet mixture to the dry mixture.
Mix well until the mixture comes together in the form of a dough. When held tightly, it should form a ball and not breakdown. Let it sit for 5-10 mins.
Scoop out some dough and press it into a shallow spoon. It can also be shaped between palms.
Carefully wriggle out the dough from the spoon, adjust the shape as needed.
Once all the cookies have been shaped, arrange them on a lined baking tray.
Bake in a preheated oven at 170°C for 10-12 mins until the bottoms are golden brown. Remove them from the oven. Cookies will be soft to touch when out of oven but will harden on cooling down.
Store in an air tight container for longer shelf life.
Recipe Notes
My millet flour has a mixture of millets – ragi, jowar, bajra along with some grains like wheat, green moong. Use any store bought health mix or use a single millet flour based on the availability. Use regular sugar in the place of brown sugar. Melted butter can be used to enhance the flavor. Don’t add any water or milk as the measurements should work for the wet and dry ingredients. Just keep kneading until the dough comes together. Oven timings differ based on the make of the oven. Keep a close eye while baking the cookies.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
