Raagi Jaggery Cookies

Steps

1. 1

   Sift the dry ingredients

   Finger millet·1 cupCocoa powder·1 tbspBaking powder·1/4 tspJaggery·1/2 cup

   • Sift finger millet flour, cocoa powder, baking powder, and powdered jaggery together into a large bowl.
   • Break up any lumps to ensure an even mix.
   • Whisk briefly to combine.
2. 2

   Bind the dough

   Coconut oil·1/4 cupOat milk·1/4 cup

   • Drizzle in the coconut oil and warm oat milk gradually, mixing after each addition.
   • Use your hands or a spatula to bring the dough together — it should be soft but not sticky.
   • Do not over-knead; stop as soon as a smooth dough forms.
3. 3

   Shape and decorate

   Almond·1/4 cup

   • Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
   • Place the dough on the parchment and roll it out to about 5 mm thickness.
   • Scatter slivered almonds over the surface and press them in gently.
   • Cut out shapes of your choice using cookie cutters or a knife.
4. 4

   Bake the cookies

   • Transfer the parchment with the cut-out cookies onto the baking sheet.
   • Bake at 350 °F for 12 minutes until the edges are set and slightly firm to touch.
   • Let the cookies cool on the sheet for 5 minutes — they crisp up as they cool.
   • Store in an airtight container at room temperature for up to 5 days.

Macros per serving