Vegan cookies with ragi (wheat flour), atta, jaggery and vegan butter.
They are extremely easy to prepare and are a healthier alternative to store-bought cookies. They are also excellent as a snack and contain no refined sugar!
I’m back with another easy homemade cookie recipe. Every January I try to cut refined sugar out of my diet because I eat too much sugar from October to December.
In fact, it all started for me in August this year when I started testing Diwali recipes and then there was one festival after another and so no break for sugar overload.
That’s why I always take a sweet break in January to get back on track. This year is no different and I hope to successfully complete it before the end of the month.
Are you doing it too? If so, I’d love to know and I invite you all to join me.
Morning tea time is probably my favorite part of the day. Before the hustle and bustle of life begins, these 10-15 minutes give me the energy I need to get through the day, and of course I can never have my tea without biscuits (or cookies as they are called in India).
I’ve shared many homemade cookie recipes on the blog over the years, and you seem to love simple and healthy recipes that don’t contain refined sugar, like these oatmeal cookies.
So today I’m sharing another healthier cookie recipe with you, these Ragi cookies.
I’ve been eating a lot of ragi roti lately (I’ll reveal the recipe soon), so I had to use it in baking too. It is a healthy and nutritious flour, and adding it to the cookies will definitely make them healthier.
These Ragi cookies
✔are made from ragi (wheat flour) and atta (wheat flour).
✔sweetened, with a side, refine them without sugar.
✔are also vegan!
✔more of a wholesale alternative to store-bought cookies.
✔Good with a cup of tea or as a snack.
These cookies couldn’t be easier to make, you don’t even need a blender to make them.
I prepared the dough for these cookies in a bowl without using a stand mixer or hand mixer. It doesn’t get any easier than that, does it?
This recipe uses only a few ingredients, which makes it so easy to make at home.
Ragi flour (millet flour): is a gluten-free flour of millet. It is highly nutritious and rich in iron, calcium and protein. It has a very rustic flavor.
If desired, you can toast the flour in a skillet for 5 to 10 minutes before using it in the recipe. This removes the raw taste of ragi meal.
I didn’t do this step because I like it just the way it is, plus you bake the cookies in the oven for 20 minutes, which is plenty of time for the flour to brown. However, this is an option you shouldn’t overlook if you’re not a fan of the flavor.
Atta: the daily attack we use to roast, I used here. This helps to bind the mixture as it contains gluten and also helps to balance the flavors of the stew.
You can play around with the number of attachments here, I like to use attachments and rags at a 1:1 ratio, but you can certainly adjust the ratios a bit to suit your tastes and preferences.
Jagging: These cookies are sweetened with a dot. I have used food powder here which you can easily buy in Indian grocery stores. You can filter the jaggery before using it, but I didn’t do that in this recipe.
Almonds: since the cookies are plain, it’s good to have some crunch thanks to the nuts. I used almonds here that I pulsed with a food processor.
You can use a nut mixture and even increase the amount of nuts if you wish. Cashew nuts, walnuts and pecans are also grown here.
The spices: These cookies are flavored with cardamom and cinnamon. I love these two spices in my cookies, so I use them regularly when I bake cookies at home.
You can use any of the spices if you like, or even add some if you prefer nutmeg or ginger.
Vegetable oil : I wanted these cookies to be vegan, so I used vegan butter sticks. Here in the United States, vegan butter is readily available in grocery stores, I used Balance of the Earth vegan butter.
In addition to these basic ingredients, the recipe uses a little baking powder as a leavening agent and a little cashew milk to bind the dough together.
Cooking time and temperature : These ragi cookies were baked at 350 degrees Fahrenheit for 20 minutes. I suggest you watch them in 16 minutes. If you prefer crispy cookies, you can bake them for one to two more minutes.
For slightly soft cookies, bake for 18 minutes. Again: Every oven is different, so see what works for you.
These cookies are 1/4 inch thick, if you cut them thinner you will have to bake them shorter.
Frequently Asked Questions
Can I use normal oil?
Yes, of course. You don’t have to use vegetable oil. Since I wanted these cookies to be vegan, I used vegan butter here, but you can also use regular butter.
Can you use the milk?
Again, yes, absolutely. Replace cashew milk with other milk.
Can ghee be used instead of butter?
I haven’t tested this recipe with ghee, but you can definitely try it. Just make sure the ghee used in this recipe is semi-solid, not liquid.
Can I use baking powder instead of baking soda?
No, do not substitute baking powder for baking soda in this recipe.
Can I use 100% ragi meal?
This recipe is not gluten free, and I have not tested this recipe with 100% ragi flour. Therefore, do not replace all attachments with rags.
You can try to reduce the amount of gluten in this recipe, but you still need a little gluten.
What’s the powder keg?
If you don’t have grinding powder, you can grind up a cube of powder and use it in the recipe.
You can also use brown sugar in this recipe, but the cookies will be unrefined – sugar free.
Can I toast ragi flour before using it in a recipe?
Yes, especially if you don’t like the earthy taste of ragi, you can dry the flour in the pan for 5 to 10 minutes and then use it in the recipe. I don’t bake flour in this recipe.
1- In a large bowl add the ragi flour, atta, cardamom powder, cinnamon powder, salt and baking powder. Mix it all together with a whisk.
2- Add the powder and mix with a whisk. Then add the chopped almonds and mix.
3- Break the hot butter into small pieces and add it to the bowl.
4. Stir and rub the butter into the flour mixture with your fingers until all the butter is well blended into the mixture. When all the butter is mixed in, the mixture will look like crumbs.
5- Once the butter is well mixed, start adding cashew milk to the batter to make it homogeneous. It would take 3-4 tablespoons of milk, I actually used 4 tablespoons to get the paste in place.
6- Wrap the dough with masking tape and refrigerate for 20 to 30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
7- After 20 minutes, take the dough out of the fridge and start spreading it. I took a small portion of the dough and spread it out 1/4 inch thick. Cut into circles with a diameter of 5 cm. Repeat until you have used up all the dough in the cookie cutter.
You will get about 28 to 30 cookies from this mixture. If you don’t have a cookie cutter, you can just cut some dough (about 16 to 20 grams per cookie) and roll it between your palms to give it shape.
8- Place the cookies on a baking sheet lined with baking paper. Place the biscuits on top with a fork. Cook at 350 degrees Fahrenheit for 18-20 minutes. I cooked mine for 20 minutes. If you prefer an extra crispy cookie, you can bake it one to two minutes longer.
Slide on the telegraph stand to cool it completely. Cookies are crisp when they cool. Store the ragi cookies in an airtight container.
If you have tried this ragi cookie recipe, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!
Vegan ragi cookies are easy to make at home and contain no refined sugar. Enjoy these healthy cookies with a cup of tea!
Cooking time 10 minutes
Cooking time 20 minutes
Cooling time 20 minutes
Serve 30 cookies
Calories 82 kcal
- 1 cup ragi flour (wheat flour) 140 g.
- 1 cup atta (wheat flour) 130 g.
- 3/4 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- a pinch of salt
- 3/4 teaspoon baking powder
- 1/4 cup chopped almonds
- 3/4 cup knitting powder 105 grams
- 1/2 cup unsalted vegan butter 1 stick, 113 grams, at room temperature (I used Earth Balance Vegan Butter).
- 3-4 tablespoons cashew milk or other non-dairy milk, 45-60 ml.
- Place ragi flour, atta, cardamom powder, cinnamon powder, salt and baking powder in a large bowl. Mix it all together with a whisk.
- Add the filling powder and mix with a whisk. Then add the chopped almonds and mix.
- Break the hot butter into small pieces and add them to the bowl.
- Using your fingers, mix and knead the butter with the flour mixture until all the butter is well blended into the mixture. When all the butter is mixed in, the mixture will look like crumbs.
- Once the butter is well mixed, begin adding cashew milk to the dough, making sure everything is homogeneous. It would take 3-4 tablespoons of milk, I actually used 4 tablespoons to get the paste in place.
- Wrap the dough with tape and let it cool for 20-30 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- After 20 minutes, take the dough out of the fridge and start spreading it. I took a small portion of the dough and spread it out 1/4 inch thick. Cut into circles with a diameter of 5 cm. Repeat until you have used up all the dough in the cookie cutter. You will get about 28 to 30 cookies from this mixture. If you don’t have a cookie cutter, you can just cut some dough (about 16 to 20 grams per cookie) and roll it between your palms to give it shape.
- Transfer the cookies to a parchment-lined baking sheet. Place the biscuits on top with a fork. Cook at 350 degrees Fahrenheit for 18-20 minutes. I cooked mine for 20 minutes. If you prefer an extra crispy cookie, you can bake it one to two minutes longer. Place on a cart to cool completely. Cookies are crisp when they cool. Store the ragi cookies in an airtight container.
- You can completely replace vegan butter with regular unsalted butter. Use the same amount – 1/2 cup (113 grams).
- Similarly, you can use the milk from the dairy on site.
- These cookies are 1/4 inch thick. If you cut them into thin slices, it takes less time to bake them in the oven.
- If you don’t like the earthy taste of ragi, we roast the ragi flour in a pan for 5 to 10 minutes before using it in the recipe.
Calories: 82kcalCarbohydrates: 11gProtein: 1gFat: 4gSaturated fats: 1gSodium: 24mgPotassium: 42mgFiber: 1gSugar: 5gCalcium: 11mgIron: 1mg
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