Ragi Cookies | How to Make Coconut Ragi Cookies
Ragi cookies recipe – Easy, delicious and quick to make coconut ragi cookies without baking powder or baking soda. These ragi cookies turn out to be crunchy, delicious and perfect for toddlers, kids and for anyone not on a low fat diet. This recipe uses egg, to make without egg you can check this Eggless Ragi biscuits recipe.
The cookie dough can be made ahead and refrigerated. They can be baked whenever you wish to have some warm cookies. Isn’t it amazing? During the Christmas vacations, I had baked many kinds of cookies, Chocolate cake and Nankhatai.
One of the easiest ones were these ragi cookies, which took not much of time and yet they tasted great. My kids enjoyed munching on these with their milk.
The recipe yields 24 cookies, if you do not have a large oven, you can divide it to 2 batches and bake them. Keep the dough refrigerated till you use.
More Ragi recipes
Eggless Ragi cake
How to Make Ragi Cookies at home
1. These are the ingredients to use. Butter has to be soft but cold.
2. Begin with beating the butter and sugar till light and fluffy. There is not much of butter to beat. But beat it till creamy.
3. Add egg and vanilla. Beat till well incorporated.
4. Next add coconut, flour. Mix well. You will end up with a moist dough. Sprinkle the coarse sugar all over evenly and just mix it once.
5. Cover and refrigerate for at least 1 hour. I do not have the pictures of the rest of the recipe as I got busy with the kids.
6. Preheat the oven to 180 C for at least 15 mins.
7. Make balls and flatten them slightly on the baking sheet.
8. Bake these till done. Takes around 10 mins for me.
9. You can make these in batches till you use up the entire dough
Cool the ragi cookies on a wire rack. Store in an airtight container and use up within 2 weeks.
Ragi cookies recipe | How to make coconut ragi cookies
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- ¾ cup desiccated coconut or dried coconut
- ¾ cup ragi flour or finger millet flour (can use even ragi puttu podi for the best crust)
- ½ cup wheat flour or plain flour/ maida (if possible use unbleached flour)
- 150 grams butter – soft but still cold
- 150 grams fine sugar or roughly powdered
- 1 tbsp Coarse sugar optional
- ¾ tbsp Vanilla extract
- 1 egg , small
- Beat the butter and sugar till fluffy. Add egg and vanilla. Beat till well incorporated.
- Add coconut, millet flour and plain flour. Mix well. You will end up with a moist dough. Sprinkle the coarse sugar all over evenly and just mix it once.
- Cover and refrigerate for at least 1 hour.
- Preheat the oven to 180 C for at least 15 mins.
- Make balls and flatten them slightly on the baking sheet.
- Bake these till done. Takes around 10 mins for me. When done the cookies top is dry.
- You can make ragi cookies in batches till you use up the entire dough.
- Store ragi cookies in a air tight jar.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Hi Swasthi, Thanks for sharing wonderful recipes for Raagi millet. I just had this one question. Will the cookies rise without baking powder? Will they not come out to be hard without a rising agent like baking powder or Soda?
Yes they will rise due to the egg. They are actually light and crispy.
Tried this recipe for the first time, it turned out to be great.
Cookies were awesome. I used whole wheat flour instead of all purpose flour.
I wanted to share the picture also but couldn’t.
Someone gave us a bag of ragi flour. Not being familiar with it I came across this recipe a week ago. I used Nameste gluten free flour instead of the wheat flour. First batch was delicious. 2nd batch the butter was too soft and they spread and were crisp. Still delicious! Third batch is in the refrigerator right now. I have not made cookies in years, but these have become a 3 generation favorite in one short week! As far as the 14 month old fourth generation, she loved them but may have had an issue with the coconut. Thanks for introducing me to a new ingredient! I will look forward to making other ragi flour recipes.
That’s Awesome! So Happy to know you all love these. You may want to check more Ragi Recipes here Thank you
Hi Swasthi can you please tell me how much 3/4 cup ragi flour and 3/4 cup coconut is in grams?
I haven’t weighed the ingredients for this recipe. Use a 240 ml cup for measuring.
Hi dear can I add any natural sweeteners in this dish like banana or dates instead of sugar to make it for babies
I haven’t tried with banana or dates as it affects the texture. I use to make them with jaggery for my babies.
Hi, I have a doubt.. what is de need of refrigerating de dough.. can we prepare it directly..
The dough will be slightly sticky or loose and will spread too much if not refrigerated. This results in flat and too crisp cookies
can iuse oat f &omitwhole wheat thanks
I haven’t tried
Hello ma’am, since egg is added, how long we can keep it.?
They will turn out crunchy and not moist. So you can keep them for about a week in a air tight steel or glass jar.
My cookie is chunky not crispy. But tastes good. I donno what went wrong or that is the correct texture of the cookie I took it out only after getting little cracks on top
I feel they are under baked. They will turn out crunchy and light. Wish I could figure out where you went wrong.
Thank you for your reply. Pls give me the cup measurement of butter and sugar(I used palm sugar). I will try it again for my toddler. Thank you again for such a healthy recipe
You are welcome. Sorry for the delay. I was trying to figure out how much I used in cups. I haven’t made a note any where. I used a 240 ml cup. I will update when I make these again. I am just wondering if the palm sugar made them soft as it has more moisture.
Shall I roll the dough and cut it with cookie cutter? If so, how much thickness is needed
Not sure if it works as the dough is delicate and may crack a lot while rolling.
I would like to try this recipe with jaggery …. could you let me know the quantity of jaggery required and what type of jaggery is required (liquid jaggery, jaggery Granules)
This recipe works well with powdered jaggery that’s available readily. Thank you very much for rating the recipe.
Hi Swasthi, do you have any recipe for making carrot cup cakes without baking powder or soda? I prefer to use jaggery
I do not have one without baking powder or soda. If i find one I will share it.
Hi, can I use coconut flour instead of dedicated coconut ? If yes, what is the quantity. Can I skip maida or wheat so that it can be gluten free. If yes, then what do I substitute it with
Coconut flour should work but I have never tried it. You can replace atta with ragi flour or almond powder.
thanks Swasthi. what is the proportion if i need to replace wheat flour with almond flour? is it 1:1? or do i have to add more almond flour per cup of wheat flour. thankyou
I have not tried it but i am sure it will work. you can just add as much needed till the dough binds.
Thanks a lot for the recipe. I have a more basic doubt. How can we ensure it is done.
I mean what is meant by till done. IT is little difficult to understand because of the colour or raagi
These cookies get some light cracks on the top when they are done. If they are still soft then you can bake them for a few mins. Thanks for trying
Took this as a Base recipe and made it with liquid jaggery and eggless and it came out very very nicely. Also added almond flour to it.
Thanks a ton for this wonderful recipe.
Happy to know they came out good. Can you please share how much jaggery and almond flour you used. I would love to try them for my kids. Thanks in advance
Hi ..these biscuits came out so yummy..can’t stop eating them ..used wheat flour …need to try without egg recipe too ..thx a lot for yummylicious recipe
Hi, finally I have got this desicated coconut. I know this product from you only. Can you suggest how to store this. I got the organic one in a packet.
You can store it in freezer for upto an year or in fridge for 6 months or more. I usually do not store this at room temperature. Hope this helps
Can I substitute butter with ghee?
I guess it works with ghee. Powder the sugar & mix with melted ghee. Beat well until creamy and then use.
Hi! Your recipes are amazing and the instructions so clear! I want to make the Ragi cookies ( the ones with egg). Someone has asked about substituting coconut with nut powder. Can i just substitude it with more wheat and ragi flour in the right proportions to make up the 3/4 cup of coconut.? Will it need a change in all the other ingredients like sugar etc too? And- do you have a recipe for baked ragi namakpara? I tried two from other sites but they came out too hard or (in less oven time) not fully cooked.
Regarding namakpare or any other deep fried savory snacks , they do not turn out well in oven. I have tried out tons of recipes over the years and have not liked them and i also feel they are very tedious.
Regarding the cookies, I am not sure how it is going to turn out as I have not experimented. I guess the flavor will not be that good. But the recipe as it is , is a very very good one. Do give it a try without changes.
Hope these help
Hi…..do v need to bring the dough that was refrigerated for 1hr to room temperature before baking in the oven
No we dont need to bring it to room temp
Can i use nuts in it
yes you can use. chopped nuts. A little less than half cup or 1/4 cup should be fine