Everyone has a sense of humor. If you don’t laugh at jokes, you probably laugh at opinions.” – Killosophy
While the world around me in general and food blogs in particular seem to be turning healthier and healthier, my bakes constantly continue to have copious amounts of butter and sugar and flour.
I don’t feel guilty, because I think of my sweet treats as exactly what they are – treats. To be enjoyed occasionally. Enjoyed being the key word here. The only exception to this being people who have dietary restrictions and when I am asked to bake something (or come up with a recipe) for them, I try my darnedest to get them to taste good as regular bakes. And thats why I tried these cookies – for someone who just cant eat all purpose flour (maida) .
Don’t get me wrong. These are not healthy cookies. These are maybe “healthier” cookies. For one sole reason that they don’t contain all purpose flour. They contain a mix of whole wheat flour and ragi (finger millet) flour instead. They still contain butter and sugar. Because they are cookies!
These cookies are heavily inspired by Akila ‘s chocolate ragi cookies . Akila’s style of baking is like the complete antithesis of mine. She is a total whiz at using alternate flours and healthier innovative ingredients in her baking. The cookies turn out very shortbread like with a melt in the mouth consistency and deep cocoa flavour.
And you cant taste the ragi !Not sure if that is a good thing or not!
Eggless chocolate ragi cookies
Ingredients
- 85 grams or 6 tablespoons unsalted butter at room temperature
- 50 grams or 1/4 cup granulated or castor sugar
- 60 grams or 1/2 cup whole wheat flour
- 60 grams or 1/2 cup ragi or finger millet flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons milk at room temperature
Instructions
- Line a cookie sheet with parchment paper or grease well.
- In a bowl, beat together the butter and sugar using a electric beater or a wooden spoon until light and fluffy.
- Beat in the milk and vanilla.
- Add all flours, cocoa powder and salt . Beat until a soft dough forms.
- Divide the dough into 16 equal balls. Place on the prepared pan , spacing them 2 inches apart .
- Flatten each dough ball using the bottom of a glass . You can also roll out the dough and use cookie cutters instead.
- Chill for 20 - 30 minutes.
- Meanwhile preheat the oven to 180 C/ 350 F.
- After the chilling period, bake the cookies for 16 to 18 minutes .
- Cool on cookie sheet for 5 minutes and then completely on a wire rack.
Notes
The cookies last for 5 to 7 days in an airtight container.
If the dough looks too dry or doesnt seem to come together, add one or two tablespoons milk more and beat.
The cookies are not very sweet, so you can add 2- 4 tablespoons more sugar if you wish.
It is difficult to judge the cookies when done as they are dark to begin with . Gently lift one to see that the bottom is browned and set.
The cookies will still be soft after baking but will firm up on cooling.
My measuring cup is 240 ml.
Verdict – a really delicious way to sneak some millet goodness into your kids. And yourself !
Tried the recipe. It was easy to make. Taste was good.
That’s good to know Sandhya! Thanks for trying the cookies and taking the time to leave feedback!