Nutty White Lava Cookies
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About Nutty White Lava Cookies
Indulge in the irresistible charm of Nutty White Lava Cookies—deliciously chocolatey, crunchy, and packed with wholesome ingredients. Crafted with the goodness of ragi and whole wheat flour, these bakery-style cookies offer a healthier twist on your favorite snack, blending nutrition with pure decadence.
Every bite unveils a unique nutty flavor paired with luscious white chocolate lava at the center, making each mouthful a delightful surprise. Perfectly heavenly when dunked in a cup of milk, these cookies are a heartwarming treat that brings joy to every snack time.
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Recipe Time & More
Ingredients
- 1/2 cup Ragi
- 1/2 cup Wheat Flour (whole)
- 1/2 cup Powdered Sugar
- 1/4 cup Butter
- 1/4 tsp Vanilla Essence
- 3 tbsp Cocoa Powder
- 2 tbsp Milk
- 1/4 cup White Chocolate (gratings)
- 2 tbsp Fruits (dry chopped)
- 1/4 tsp Baking Soda (optional)
- 1 tsp Salt (or as per taste)
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Instructions
- Fry ragi flour for few seconds or until lightly warm. Cool this. Sieve together ragi, whole wheat flour, salt and baking soda.
- Cream together butter and powdered sugar. Add vanilla essence and mix well. Now add the flour mixture and mix to form a dough without kneading with milk.
- Refrigerate the dough for 15 mins. Divide the dough into equal parts. Melt white chocolate and 2 tbsp butter on double boiler, keep this aside.
- Preheat the oven at 180°C for 10 mins. Make the dough into cup shape, add the dry fruits and white chocolate ganache, close and form the cookies.
- Keep the cookies on parchment paper lined baking tray. Bake at 170°C for 15 mins. Cool on wire and serve yummy nutty white lava cookies.
Recipe Notes
Frying the ragi flour removes the raw smell of flour.
Cocoa powder can also be replaced with dark chocolate.
Baking soda is optional. So it can be omitted.
Additional Tips
- For a perfectly molten white chocolate center, freeze small portions of white chocolate beforehand and encase them in the cookie dough—this ensures the lava stays gooey after baking.
- If you want an extra nutty touch, finely chop and toast your preferred nuts (like hazelnuts or pistachios) before folding them into the dough for boosted flavor and crunch.
- To create a striking visual contrast, dust the cookies with a mix of cocoa powder and powdered sugar just after baking, enhancing both their appearance and taste.
- Store cooled cookies in an airtight container with a slice of bread to maintain their softness and keep the lava centers from hardening.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 296kcal | Carbohydrates: 49g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Cholesterol: 2mg | Sodium: 760mg | Fiber: 1g | Sugar: 34g
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Pavithra M Adiga
Articles: 274 Comments
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This is a fantastic recipe! Thanks for sharing.
Yum! This recipe is a must-try.
Such a flavorful dish! Can’t wait to taste it.
Absolutely delicious! Thanks for sharing.