Ragi Almond Cookies

I am back again with another ragi cookie 🙂 This time around I have added some ground almonds and coconut flour to the ragi. Mind you, coconut flour is different than dessicated coconut. If you ask me for its replacement, I would simply suggest you to skip it or add two spoons of whole wheat flour or oats flour if you want to maintain gluten free.

During the last week, I have played at lot with ragi flour. Have added it to puttu, dosa, pathiri etc. Have also been able to make a couple of successful batches of nankhatai and chocolate cookies with ragi. The other day when I was talking to my sister, she requested me to make some healthy cookies with less sugar and butter. And so, I came up with this recipe. It was also an attempt to finish off some of the coconut flour that she had bought for me few months ago. I have simply added ground flax seeds, you may add flax gel instead.

As always, it’s a 240 ml cup. You may click here for more cookies recipes. Please do try and share your feedback. Don’t go by the look of the cookies, (I know they don’t look that impressive), but they do taste good and above all, it’s healthy and gluten free too 🙂 Till I come back with a new recipe, stay healthy, stay happy.

Ingredients:

• Ragi flour 75 gm
• Almonds 40 gm (1/4 cup)
• Coconut flour 2 tbsp
• Flax seeds 2 tbsp
• Salt a pinch
• Cane sugar 50 gm
• Baking soda a pinch (optional)
• Butter 55 gm (1/4 cup)
• Vanilla extract 1/2 tsp
• Milk 1-2 tbsp

Method:

• Dry roast the ragi flour on low flame for 3-4 minutes. To this pan, now add the flax seeds and roast till it pops up well.
• Grind the roasted flax seeds into a powder.
• Pulse the almonds into a coarse powder and add it to the ragi flour.
• Now add the coconut flour and combine everything well. Add the baking soda and mix. Adding baking soda is purely optional.

• Furthermore, take the butter (at room temperature) and add sugar to it. Cream the mixture till it’s pale and fluffy.

• Add the vanilla extract and stir.
• Now add the dry ingredients into the butter-sugar mixture and combine everything to form a dough. Do not knead hard as this would make the cookies hard.

• If the dough appears too dry, add few spoons of milk.

• Refrigerate the dough for around half an hour.
• Meanwhile, line a baking tray with parchment paper and keep it ready.
• Now preheat the oven at around 160-170 degree Celsius for ten minutes.
• Divide the dough into 3-4 parts and roll each part into a disc (between two layers of parchment paper) with thickness of around one fourth inch.
• Using cookie cutters of desired shape, cut the rolled dough and arrange it on the baking sheet.
• Bake these cookies for around 20-22 minutes or till the cookies look done and slightly firm to touch.
• Remove the tray from the oven and allow the cookies to rest in the tray for 4-5 minutes.
• After this, transfer them onto a cooling rack and cool completely.
• Store them in airtight containers and enjoy them with your evening tea or coffee.