Step by step preparation of healthy and nutritious cookies made with Ragi flour and Almonds meal. These ragi flour and almond meal cookies are very light and crunchy in texture and quite easy to make at home.
Ragi cookies recipe does not need any beating of butter and sugar just mix all the ingredients and combine to make a dough. Then make small balls out of it and bake them in the preheated oven.
We all like to eat cookies or biscuits with tea or coffee. But if got something healthy and nutritious, that makes tea time more enjoyable and guiltfree. These nutrient-rich ragi and almond meal cookies have a lot of health benefits for kids as well as adults. They will become the favorite of everyone.
Health benefits of the main ingredients used in making of ragi and almond meal cookies
Ragi – It is from millet family and a gluten free grain. Ragi is a good source of iron and calcium that keeps our bones strong and treat anaemia. It contains essential amino acids also regulates our nervous system.
Almond meal– Almonds are popular tree nuts, rich in healthy fats, protein, antioxidants, and various essential vitamins, and minerals. They conatins a good amount of Vitamin E and magnesium that helps in reducing the after meal blood sugar spikes and insulin sensitivity also regulates blood pressure levels. Almonds are a rich source of healthy fats and fiber that curbs hunger well and helps in weight loss.
Step by step preparation of nutrient rich ragi and almond meal cookies
1. Firstly, dry roast the ragi flour for 2-3 minutes to remove the raw smell of it. Keep aside and let it cool down. Take a mixing bowl, add dry roasted ragi flour, almond meal, fine suji, powdered sugar, cornflour, baking powder, and salt. Give them a good mix.
Add Ragi flour 
Almond Meal 
Fine suji 
cornflour
Baking powder 
Salt 
Powdered sugar 
Mix
2. Meanwhile preheat the oven to 170 Degree Celsius for at least 10 minutes. Now add room temp butter in the dry ingredients and mix with fingertips till it combined together and form a dough. Do not knead the dough.
Add butter 
Mix with fingertips 
Make a dough 
Make small balls
3. After that, make small equal size balls out of it and place them on the baking tray lined with parchment paper. Finally, place a half almond piece on each ball and lightly press it. Then bake in the preheated oven for 15-17 minutes or until the corner becomes little hard and light brown but the center will be soft.
Place on baking tray 
Decorate with almond piece
4. Take out from the oven and keep it on the baking tray for 5 minutes then transfer on to the cooling rack and let them cool completely.
After baked 
Cool on a wire rack
5. Once cool down store in an airtight container. They stay best up to 2-3 weeks if stored properly.
6. Enjoy them at breakfast or as a snack with a cup of milk or hot tea or coffee.
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Tips and Tricks
- Dry roasting of ragi flour for few minutes is recommended.
- Use unsalted butter at room temperature.
- Almond flour can be used in place of almond meal to get a fine texture.
- The oven should be preheated for at least 10 minutes before baking.
- Let the cookies cool completely before storing it in the airtight container.
- The use of fine sooji is highly recommended,.
- Butter can be replaced with the same amount of ghee to get a rich flavor.
- Before baking put the balls in the refrigerator for 5-10 minutes to get even shaped cookies.
Recipe card for Nutrient rich ragi and almond meal cookies
Nutrient rich ragi and almond meal cookies
Ingredients
- 100 gm Dry roasted ragi flour
- 25 gm Almond meal
- ¼ cup Fine suji
- 1 tbsp Cornflour
- 50 gm Powdered sugar
- 80 gm Butter
- ¼ tsp Baking powder
- 1 pinch Salt 1 pinch
- Half cut almonds for decoration
Instructions
- Firstly, dry roast the ragi flour for 2-3 minutes to remove the raw smell of it. Keep aside and let it cool down.
- Take a mixing bowl, add dry roasted ragi flour, almond meal, fine suji, powdered sugar, cornflour, baking powder, and salt. Give them a good mix.
- Meanwhile preheat the oven to 170 Degree Celsius for at least 10 minutes.
- Now add room temp butter in the dry ingredients and mix with fingertips till it combined together and form a dough. Do not knead the dough.
- After that, make small equal size balls out of it and place them on the baking tray lined with parchment paper.
- Finally, place a half almond piece on each ball and lightly press it.
- Then bake in the preheated oven for 15-17 minutes or until the corner becomes little hard and light brown but the center will be soft.
- Take out from the oven and keep it on the baking tray for 5 minutes then transfer on to the cooling rack and let them cool completely.
- Once cool down store in an airtight container.
- They stay best up to 2-3 weeks if stored properly.
- Enjoy them at breakfast or as a snack with a cup of milk or hot tea or coffee.
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