These soft and chewy Eggless Ragi Cookies (Finger Millet Cookies) are the perfect balance of taste and nutrition! Made with ragi flour and almond flour, they’re vegan, gluten-free, refined sugar-free and oil-free making them a wholesome snack for any time of the day.
These healthy ragi cookies are a wholesome treat and are great for a quick energy boost. They are perfect for tea-time snacking, lunchbox treats, after-dinner desserts or a post-workout bite.
About ragi flour
Ragi flour also known as finger millet flour or nachni flour is a whole grain that is packed with protein, fiber, iron and calcium. This gluten-free flour is versatile enough to be used in baking, making Indian rotis and is great for South Indian dishes. This ancient grain is a staple in South India.
Health benefits of ragi
Its lower in calories and is high in fiber which helps in weight management. Ragi aids in digestion and is beneficial in maintaining strong bones and teeth. Due to its content of vitamin D, it’s great for calcium absorption. It has certain key amino acids which is extremely beneficial for good skin and hair. Due to its high iron content, it is often used for treating anemia.
Why you will love this recipe
Healthy and nutritious
Vegan and gluten-free
Easy to make and simple ingredients
Long shelf life and perfect for meal prep
Ingredients
Ingredients notes
Ragi flour – It’s a low glycemic index food and is easily available in any Indian store. Sprouted ragi flour is also available in selected stores which can be used too.
Flaxseed meal – I used it as an egg substitute which also added more fiber and omega 3 fatty acids.
Almond flour – I used it to give these cookies a nutty flavor to balance the earthy flavor of ragi. However, almond meal also works here.
Chocolate chips – I used dairy-free mini chocolate chips but any chocolate chips of your choice work.
Almond milk – Any dairy-free milk works in this ragi biscuit recipe.
Maple syrup – This is a healthy sweetener. However, make sure to use 100% pure maple syrup.
For detailed measurements of ingredients, please scroll down to the recipe card at the bottom of the post.
How to make
Firstly, in a bowl, I combined ragi flour, almond flour, baking powder and salt. I mixed it well with a spoon making sure there were no lumps.
Secondly, I stirred in soaked flaxseed meal, maple syrup, vanilla extract and almond milk.
Next, I whipped it into a batter and folded in chocolate chips.
Thereafter, I mixed the batter properly and scooped 12 round cookies on a prepared baking sheet.
After that, I roughly used the back of my cookie scoop to shape each of them round and placed the baking sheet in the middle rack of my pre-heated oven for 20 minutes.
Once done, I turned off the oven and took it out. Then, I placed it on a flat surface to cool down a bit.
Lastly, I gently removed the cookies from the baking sheet and let them cool on a rack until they were at room temperature.
Serving tips
These pair well with matcha latte or turmeric latte. I personally enjoy them with iced cappuccino. These can be served for breakfast with your favorite smoothie.
Storage tips
Room temperature – Once they cool down, store them in an air-tight container at room temperature for 3 days.
Refrigerator – After cooling down completely to room temperature, refrigerate them in an air-tight container for about 2 weeks.
Freeze – Once they cool down to room temperature, freeze them in a Ziploc bag for about 2 months. Warm them in a toaster oven for 3-4 minutes. Cool and enjoy.
Expert tips
- Ragi flour in general is easy to handle but the batter should be thick. So, make sure that the flaxseed meal forms a jelly-like consistency after soaking. If your flaxseed meal has thinner consistency then make sure to leave the batter outside to rest for 4-5 minutes for it to thicken like a soft dough.
- While shaping the ragi cookies, do not press them very hard. Simply shape them round by lightly pressing them from the center. Do not make them very thin. The texture should be thick and chewy but soft from the inside.
I have made them 100% gluten-free and have not tested them with wheat flour. So, I would not recommend adding wheat flour to this recipe.
Yes! Any age group can enjoy them guilt-free because of the healthy ingredients.
Yes! Ragi being high in fiber aids in good digestion which in turn is great for gut health. Other ingredients too in this recipe are gut-friendly.
I have not tested this recipe using jaggery or brown sugar but maple syrup works like a charm and brings out a nice caramelized taste.
More related recipes
Chocolate cookies
Blueberry cookies
Tiramisu cookies
Macadamia cookies
Almond butter cookies
Tahini cookies
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Eggless Ragi Cookies (Finger Millet Cookies)
Ingredients
- 1 1/2 cups ragi flour (also known as finger millet flour or nachni flour)
- 1/4 cup almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup flaxseed meal (soaked in 1/2 cup hot water)
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- 2 tbsp plain unsweetened almond milk
- 1/2 cup dairy-free mini chocolate chips
Instructions
- Preheat oven at 350-degree Fahrenheit and prepare a large baking/cookie sheet with parchment paper.
- In a large mixing bowl, combine ragi flour, almond flour, baking powder and salt. Mix well making sure that there are no lumps.
- Add soaked flaxseed meal, maple syrup, vanilla extract and almond milk. Whip it into a thick batter.
- Fold in chocolate chips and with the help of a medium-sized cookie scoop place 12 round balls on a prepared baking sheet. With the back of the cookie scoop or a spoon, roughly flatten each of them from the center and shape them round (do not overpress them very thin).
- Place the baking sheet in the middle rack of the preheated oven and bake for 20 minutes. Once done, take it out and let it rest on a flat counter without disturbing it.
- In few minutes, the cookies will start to release from the parchment paper, then place each of them on a cooling rack. Once cooled completely, enjoy immediately or store.
Notes
- Make sure that flaxseed meal is soaked well and forms a jelly-like consistency.
- While shaping, do not press them too much. Roughly press them from the center with the back of a spoon or scoop and shape them round from the edges.
- Room temperature – Once they cool down store them in an air-tight container at room temperature for 3 days.
- Refrigerator – After cooling down completely to room temperature, refrigerate them in an air-tight container for about 2 weeks.
- Freeze – Once they cool down to room temperature, freeze them in a Ziploc bag for about 2 months. Oven-bake them in toaster oven for 3-4 minutes. Cool and enjoy.
Nutrition
Anna says
THESE look delish! Will def try!
Wendy says
Wonderful ingredients and scrumptious cookies! Thank you for introducing me to ragi flour–you had me at “calcium”!
Gunjan says
Thank you Wendy!
Robin M says
Ragi flour is new to me. I have millet and was wondering if I could gring the millet to use until I find Ragi flour?
The cookies sound delish and nutrish!!!
Robin
Gunjan says
Hi Robin! First of all thank you for visiting my site. Making these cookies from millet grains is a long process and measurement needs some variations which I have not tested here. There are many variety of millets and millet flour. So, if you have millet flour from Bobs Red mill or arrowhead then just follow the same recipe. However, every millet has slightly different taste so your cookies will taste slight different from my recipe. If you would like to get your ragi flour, you may either click my amazon affiliate link which I have provided in my recipe card and order your ragi flour in the ingredient section or you can make a quick trip to any Indian store for it. Hope this helps 🙂