Vegan Ragi Cookies with made with ragi (finger millet flour), atta, jaggery and vegan butter. These are extremely easy to make and a healthier alternative to store bought chai time cookies. They are also great as snack and are refined sugar-free!
Ingredients1 cup ragi flour (finger millet flour) 140 grams
1 cup atta (whole wheat flour) 130 grams
3/4 teaspoon cardamom powder
1/2 teaspoon cinnamon powder
pinch salt
3/4 teaspoon baking powder
1/4 cup chopped almonds
3/4 cup jaggery powder 105 grams
1/2 cup unsalted vegan butter 1 stick, 113 grams, at room temperature (I used earth balance vegan butter)
3-4 tablespoons cashew milk or any non-dairy milk, 45-60 ml
Method* To a large bowl, add ragi flour, atta, cardamom powder, cinnamon powder, salt and baking powder. Mix everything using a wire whisk.
* Add jaggery powder and mix using a wire whisk. Then add the chopped almonds and mix.
* Break the room temperature butter into small pieces and then add it to the bowl.
* Using your fingers, mix and rub the butter with the flour mixture until all the butter is well combined with the mixture. When all the butter is combined, the mixture will look like crumbs.
* Once the butter is well combined, start adding cashew milk to the dough to bring it all together. You would need 3-4 tablespoons of milk, I used entire 4 tablespoons to bring the dough together.
* Wrap the dough with a cling sheet and refrigerate for 20 to 30 minutes. Meanwhile pre-heat oven to 350 F degrees.
* After 20 minutes, take the dough out of the refrigerator and start rolling it. I took a small portion of the dough and rolled it into 1/4 inch thickness. Cut into circles of 2 inch diameter. Repeat until you have used all the dough to cut cookies.
* You would get around 28-30 cookies from this mixture. If you do not have a cookie cutter, you can simply pinch some dough (around 16-20 grams for each cookie) and roll between your palms to shape it.
* Transfer cookies to a baking sheet lined with parchment paper. Poke the cookies on top using a fork. Bake at 350 F degrees for 18 to 20 minutes. I bake mine for 20 minutes. If you prefer extra crispy cookies, you can bake additional 1-2 minutes.
* Transfer onto a wire rack to cool completely. The cookies crisp up as they cool down. Store ragi cookies in an airtight container.