Ragi-Oats Chocolate Cookies

Hi everyone. Trying to upload a recipe on my blog after a huge gap. Yes, its been more than six months since the blog has seen a new post. Too many reasons behind it…. Thanks to all my friends and followers for constantly being in touch and enquiring about my wellbeing. The last six months

hasn’t been too pleasant. The pandemic managed to hit our family badly and I lost my father suddenly in a very unexpected turn of events. Life hasn’t been very easy since then. Baking took a backseat and this subsequently affected my blogging too. Cooking and baking was simply for existence, no experimentation or extravaganza. Anyways, hoping that I shall be able to be more active and regular in the coming days.

Last weekend, I tried these healthy ragi-oats chocolate cookies and was pleasantly surprised to note that it tasted quite nice and the cocoa flavour succeeded in masking the earthy taste of ragi aka finger millets. Using a good quality cocoa powder really makes a huge difference. The coarsely ground oats lends these cookies a nice crunch. My cousin was deeply impressed with it and this encouraged me to bake it twice in two days 🙂

As always, I have used a 240 ml cup. Please do try and share your feedback. For a plain ragi cookie recipe, please do click on this link. The above recipe gives around 15-16 cookies. You can double or triple the measurements. Till then stay happy, stay healthy.

Ingredients:

• Ragi flour 75 gm
• Cane sugar/jaggery 50 gm
• Oats 50 gm
• Cocoa powder 2 tbsp
• Butter 75 gm
• Baking soda a pinch (optional)
• Chocolate/vanilla extract 1/2 tsp

Method:

• Dry roast the ragi flour in a thick bottom  pan for 2-3 minutes. This will help to reduce the slightly bitter flavour of ragi.
• Pulse the oats in a dry mixer for few seconds till you get a coarse powder. Do not make a fine powder.
• Now, mix both the flour and add the baking soda. This is completely optional and you may chose to skip this step.

• Measure the butter (which should be at room temperature, soft to touch yet retaining its shape) and transfer it into a mixing bowl.
• Add sugar to the softened butter and cream it till the mixture becomes pale and fluffy.

• Into this bowl, now add the extract and mix it thoroughly.
• Fold in the dry flour mixture into the butter-sugar and mix.

• Assemble everything into a dough (do not knead hard) and refrigerate the mixture for atleast half an hour.

• Now, preheat the oven at around 160-170 degree Celsius for ten minutes.
• Line a baking tray or cookie sheet with parchment paper.
• Make small lemon sized dough and flatten it slightly in your palm.
• Arrange these cookies on the baking tray leaving some gap between two cookies.

• Bake for 18-22 minutes or till the cookies appear slightly firm to touch.
• Remove the tray and allow the cookies to cool in the tray for 4-5 minutes.
• Now transfer them gently on to a cooling rack and cool completely.
• Store in airtight containers and enjoy them with a glass of cold milk.