Ragi Oats Cookies are a delicious egg free whole grain cookies. These are a healthy treat for both kids and adults. They are very light and crispy in texture. Enjoy these cookies as an evening snack or place as a sweet treat in the kid’s tiffin.
About the recipe
The process of making this ragi and oats cookies is very simple. They are ready in just 30 minutes. Made with a whole grain of ragi and oats these cookies are gluten-free and very healthy.
These egg-free ragi oats cookies have just melt-in-mouth textures and everyone will fall in love with them.
Other eggless cookies recipes you would like to try
The ingredients we need for making ragi oats cookies are following
Ragi flour– I have used organic ragi flour. Regular ragi flour can also be added.
Oats– quick oats are used in the recipe. Do not make powder use them as it is. They can be easily replaced with rolled oats without any change.
Butter– provides buttery taste and crunchiness in the cookies. used unsalted homemade butter. use only unsalted butter either homemade or market bought. you can also replace it with coconut oil or desi ghee.
Cornflour– add crispiness to the cookies.
Raising agents– baking soda and baking powder is used that helps in nice rising and spreading cookies. You can skip these raising agents if making for young kids but the texture will not be light.
Salt– to balance the sweet taste.
Jaggery – gives a nice colour and caramel flavour. it is rich in minerals and good for health.
Sugar– adds crispiness to the cookies. if you like add only add jaggery or white sugar or half of each as given in the recipe.
Milk– helps in binding. Here is used toned milk. you can use full-fat milk if you want.
Health benefits of ragi and oats
- Ragi and oats are gluten-free whole grain. They have a low glycemic index and are a good choice for diabetic people.
- Rich in calcium and iron helps in keeping bones strong and preventing anaemia.
- Both oats and ragi are rich in fibre, make you fill for a longer time and give a feeling of satiety. They help in the weight loss process.
- As they are gluten-free cereals, so a great source of carbohydrates for people with gluten sensitivity. store cookies in an airtight container at room temperature
Step by step preparation of egg less ragi oats cookies
- In a bowl add room temperature unsalted butter. Whisk it for few seconds then add white sugar and jaggery. Whisk them together for 2-3 minutes till the mixture becomes light and fluffy.
2. Now in another bowl mix ragi, oats, baking powder, cornflour, baking soda, and salt.
3. Add dry mixture to the butter mixture and gentlt using your hands make a very soft dough. Cover the bowl and refrigerate it for 45 minutes to 1 hour.
4. Meanwhile preheat oven @ 160 degrees C for 12-15 minutes.
5. Now take out the dough from refrigerator and divide into small size balls or use a measuring spoon and make equal size balls out of the dough. Place them on a baking tray lined with parchment paper.
6. Bake them 15-17 minutes till the sides set but the middle part is still soft. Take out from the oven and let them cool. Don not touch them for 1-2 minutes after taking out from the oven as they are very soft. After that, transfer to a cooling rack and let them cool completely.
7. Store them in an air tight container and they stay good for up to 2 weeks.
Serving suggestions
Serve these delicious ragi oats cookies as a snack or at breakfast time with a cup of milk or juice.
Tips and tricks
- Dough is very soft so refrigerate is at least 45-60 minutes before baking.
- Use unsalted room temperature butter. It should be soft but not very soft.
Recipe card
Eggless Ragi Oats Cookies | Gluten Free Whole Grain Cookies
Ingredients
- 130 gm ragi flour
- 120 gm quick oats
- 120 gm unsalted butter
- 1 tbsp corn flour
- 1/4+ ⅛ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 60 gm powdered jaggery
- 40 gm white powdered sugar
- 3 tbsp milk
Instructions
- In a bowl add room temperature unsalted butter. Whisk it for few seconds then add white sugar and jaggery. Whisk them together for 2-3 minutes till the mixture becomes light and fluffy.
- Now in another bowl mix ragi, oats, baking powder, cornflour, baking soda, and salt.
- Add dry mixture to the butter mixture and gentlt using your hands make a very soft dough. Cover the bowl and refrigerate it for 45 minutes to 1 hour.
- Meanwhile preheat oven @ 160 degrees celsius for 12-15 minutes.
- Now take out the dough from refrigerator and divide into small size balls or use a measuring spoon and make equal size balls out of the dough. Place them on a baking tray lined with parchment paper.
- Bake them 15-17 minutes till the sides set but the middle part is still soft. Take out from the oven and let them cool. Don not touch them for 1-2 minutes after taking out from the oven as they are very soft. After that, transfer to a cooling rack and let them cool completely.
- Store them in an air tight container and they are good for up to 2 weeks.
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