Ragi Oats Cookies | Gluten Free Healthy Millet Biscuits
Try these healthy ragi oats cookies made with whole grains. They are very light and crispy in texture. Gluten-free, eggless, and perfect as a nutritious snack for kids and adults.
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.
Video
Notes
1. Dough is very soft so refrigerate is at least 45-60 minutes before baking.
2. Use unsalted room temperature butter. It should be soft but not very soft.