Name: Healthy Ragi Cookies: A Nutritious & Delicious Treat
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 50 gm Ragi Flour (finger millet flour); 50 gm Whole Wheat Flour (whole); 20 gm Rolled Oats; 1/2 tsp Baking Powder; 60 gm Jaggery Powder; 80 gm Butter (unsalted); 2 tbsp Milk

Healthy Ragi Cookies: A Nutritious & Delicious Treat

Sonia Gupta

UpdatedJuly, 2025

28 minutes

955 reads

4.60 from 5 votes

Bakery Confectionery Fusion

About Healthy Ragi Cookies: A Nutritious & Delicious Treat

Craving a cookie that's both healthy and delicious? These wholesome ragi cookies deliver a satisfying crunch and a naturally sweet taste that will leave you wanting more.

Made with a nutritious blend of ragi (finger millet), whole wheat flour, and oats, these cookies are packed with wholesome goodness. The touch of jaggery adds a delightful sweetness without refined sugar.

These easy, eggless cookies are perfect for a quick breakfast or a healthy snack any time of day. The whole family will love them!

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Recipe Time & More

Prep10

Cook18

Total28

Calories79 kcal

Serves

Served AsBreakfast Snacks

Recipe TasteSalty Sweet

Ingredients

Dry Ingredients

Wet Ingredients

▢ 80 gm Butter unsalted
▢ 2 tbsp Milk

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Instructions

In a non-stick pan, dry roast the ragi flour over low heat for about 10 minutes. This removes any raw taste. Transfer the roasted flour to a bowl and let it cool completely.
In a mixing bowl, combine the whole wheat flour, rolled oats, cooled ragi flour, jaggery powder, and baking powder. Whisk well to ensure all dry ingredients are evenly distributed.
Add the unsalted butter to the dry ingredients. Using your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles coarse breadcrumbs. This creates a flaky texture in the final cookies.
Gradually add the milk, one tablespoon at a time, mixing until the dough comes together. Do not overmix.
Wrap the dough in cling wrap and refrigerate for at least 30 minutes. Chilling helps firm up the dough, preventing the cookies from spreading too much during baking.
Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.
Divide the chilled dough into 16 equal portions. Roll each portion into a ball and slightly flatten it on the prepared baking sheet.
Bake for 15-18 minutes, or until the edges are golden brown. The cookies will continue to firm up as they cool.
Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these healthy and delicious ragi cookies with a cup of tea or coffee.

Recipe Notes

Good To Know

For added texture and nutrition, fold in 2-3 tablespoons of chopped nuts (such as almonds, walnuts, or cashews) or dried fruits like raisins or cranberries before shaping the cookies.
If you prefer a vegan version, swap unsalted butter for coconut oil or a plant-based margarine, and use a non-dairy milk such as almond or oat milk. The cookies will still hold together and have a pleasant flavor.
To achieve a slightly crispier cookie, chill the dough in the refrigerator for at least 30 minutes before baking; this prevents excessive spreading and enhances the texture.

Expert Tips

Don't overmix the dough, as this can make the cookies tough. Mix until just combined.
Use a cookie scoop or two spoons to ensure uniform cookie sizes, which will promote even baking.
For a richer flavor, brown the butter before adding it to the dough. This adds a nutty and caramel-like note.