Eggless Ragi Cookies (Finger Millet Cookies)

ragi cookie with a front focus leaning on its stack.

Eggless Ragi Cookies (Finger Millet Cookies)

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.

Course Dessert

Cuisine American, Indian

Keyword finger millet biscuits, ragi biscuits, ragi flour cookies

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 180kcal

Author Gunjan

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.

How to store:

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.

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