The words “gluten-free baking” might strike fear into your heart, but with the right ingredients, anyone can transform their kitchen into a haven for healthy treats. These cookies are gluten-free, eggless, and feature an ancient Indian grain: finger millet (ragi).
Finger millet might seem unusual if you haven’t tried it before, but it’s an excellent alternative to wheat flour. It’s rich in calcium, high in fiber, and packed with antioxidants, making it perfect for growing children. Its slightly nutty flavor pairs beautifully with chocolate, making these cookies both wholesome and delicious.
These cookies are crumbly, soft, and bursting with chocolatey goodness—and they’re sure to please even picky eaters!
Ingredients
(Servings: 6, preferably organic)
Dry Ingredients
- ½ cup finger millet (ragi) flour
- 2 tbsp unsweetened cocoa powder
- ¼ cup almond flour (or ~20 almonds, powdered)
- ¼ cup powdered milk (optional)
- ¼ cup organic jaggery powder, raw sugar, or preferred sweetener
- ½ tsp baking powder
- Pinch of salt
- 2 tbsp organic chocolate chips (or chopped chocolate bar chunks)
Wet Ingredients
- 2 tbsp ghee (clarified butter; Golden Monkey ghee recommended)
- ¼ cup whole milk
Choose ONE moistening agent
- 2 tbsp applesauce
- 1 tbsp coconut flour
- 2 tbsp banana puree
- 1 tsp sweet basil (Tulsi) seeds, soaked in 1½ tbsp water for 10 minutes
Method
- Prepare the base: Mix ghee and baking powder thoroughly with a fork.
- Add dry ingredients: Stir in finger millet flour, cocoa powder, almond flour, powdered milk, jaggery (or sweetener), salt, and chocolate chips.
- Incorporate moisture: Add your chosen moistening agent and mix well. Slowly add milk, a little at a time, until the dough begins to come together.
- Shape the cookies: Form small balls from the dough, flatten gently, and place on a greased cookie sheet.
- Bake: Preheat the oven to 375°F (190°C) and bake for 15 minutes.
- Cool: Remove cookies from the oven and let them cool before enjoying.
Tips & Serving Ideas
- Pair with a warm mug of tea or milk for an indulgent yet healthy snack.
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg on top before baking.
- Store cooled cookies in an airtight container for up to 5 days.
