My first post for the year 2017 and I’m sharing a super healthy and delicious cookie recipe. Finger millet or ragi is a favourite in Southern and Western parts of India. It is a type of millet and the most popular one too. Ragi tends to have a super fine sand like texture and not many people I know tend to like it. I have taken care of this fact in my cookie recipe. This cookie recipe is completely gluten-free and made without adding any oil or butter. Yes you hear that right!
Most store bought ragi cookies contain some percentage of wheat flour or refined flour and trans-fat which doesn’t make it a gluten-free or healthy. However, many people are unaware and consume it without reading the label or between the lines. 2017 is going to be the focus on health and fitness and I would like to share with y’all whatever I’ve learnt so far in the food/health industry.
The secret ingredient used in these cookies which avoids you to use butter or oil is the cashew butter. Nut butters are a great way to use in your cookies. They not only impart natural oil but also help in making your cookies tasty and healthy. However, cashew butter that I’ve used is raw (not roasted) and blended with a tsp of oil. Cashew doesn’t impart a strong flavour like peanut or almond so it is hard for anyone to guess 😉
Benefits of ragi or finger millet.
100 gms cashew butter* (raw)
175 gms ragi flour
2 free range eggs, if using boiler eggs use only 1no.
75 gms coconut sugar or jaggery powder
1 tsp baking powder
pinch of salt
Note*blend cashews to a fine paste in a blender with 1-2tsp of oil for smoothness
- Measure all the dry ingredients and keep it aside.
- Add cashew butter, sugar and eggs and beat to a smooth consistency.
- Add the dry ingredients to the wet mixture and mix well until well combined.
- Roll the dough into 1” balls. Arrange on baking sheets lined with parchment paper. Bake in pre-heated oven (@ 180 centigrade for about 18 to 20 minutes depending upon your oven settings.
- Once done allow it cool on a wire rack.
- Store in an air tight containers for about two weeks. I got 2 dozen medium-sized cookies.