100% Finger Millet Cookies
These delicious finger millet cookies (aka ragi cookies) have the perfect balance of butter, sugar, and flour to create a great flavor balance that everyone will love.
Servings: 21 cookies
Calories: 103kcal
Cost: 5$
Ingredients
Dry Ingredients
- 200 grams finger millet flour (ragi flour)
- 1 teaspoon xanthan gum
- 2 tsp baking powder
- ½ teaspoon salt
Wet Ingredients
- 120 grams butter or 80g coconut oil
- 100 grams white sugar
- 50 grams brown sugar
- ⅓ cup milk dairy or plant-based
Instructions
- In a large mixing bowl, combine all of the dry ingredients and whisk to incorporate.200 grams finger millet flour (ragi flour), 1 teaspoon xanthan gum, 2 teaspoon baking powder, ½ teaspoon salt
- Place the butter into a small saucepan and melt it on the stove over medium-high heat. Once the butter starts bubbling, begin whisking it continuously until it turns amber-brown and smells nutty. Turn off the heat and set it aside.*If using coconut oil, simply melt it and go to the next step.120 grams butter
- Add the sugars and the milk to the browned butter and whisk until there are no brown sugar lumps left and everything looks incorporated.100 grams white sugar, 50 grams brown sugar, ⅓ cup milk
- Add the wet ingredients to the bowl with the dry ingredients and bring the dough together with a silicone spatula or a wooden spoon. Cover the dough and let it chill in the refrigerator for 20 minutes (or up to 12h). You can freeze the ragi cookie dough at this point if you want to bake later.The finger millet cookie dough will be sticky and wet, but it will thicken as the flour absorbs the liquids and chills in the fridge.
- Preheat the oven to 175°C / 350°F. Line your baking tray with non-stick parchment paper or a silicone mat. Scoop nine 1 tbsp-sized finger millet cookies onto the tray (or use wet hands for shaping) and bake for 15 minutes. Let the cookies chill on the baking sheet for about 5 minutes after baking before transferring them to a cooling rack (they are fragile while hot). Repeat with the rest of the dough. Enjoy!
Notes
- Cookies spread too much? Reduce the amount of fat (butter or oil) and/or sugar.
- Not crispy enough? Let the cookies bake for another 2 minutes.
- Baking at high altitude? Reduce the baking powder slightly, add an extra tablespoon of flour, and bake a couple minutes less.
- Let the cookies sit and firm up 5 min right after baking, or they might fall apart as you transfer them.
Nutrition
Serving: 1cookie | Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 140mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 149IU | Vitamin D: 0.04µg | Calcium: 63mg | Iron: 0.4mg
