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
Ragi ladoo
Eggless Ragi cake
Ragi dosa
Ragi cookies recipe
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
Instructions
- 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
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.
Hi Swasthi can you please tell me how much 3/4 cup ragi flour and 3/4 cup coconut is in grams?
Hi Ashley,
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
Hi Priyanka
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..
Hi Sindhu
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
Hi Aya,
I haven’t tried
Hello ma’am, since egg is added, how long we can keep it.?
Hi Sukee,
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
Hi Satya,
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
Hey Satya!
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
Hi Satya
Not sure if it works as the dough is delicate and may crack a lot while rolling.
Hi Swasthi
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)
Hi Rinku
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
Hi Shobha
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
Hi Shobha
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
Shobha
I have not tried it but i am sure it will work. you can just add as much needed till the dough binds.
Hi,
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
Welcome Sweeya,
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
Hi Swasti,
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.
Welcome Anusha
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.
Hi Jhansi
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.
Thanks
Madhu
Hi Madhu
Thank you.
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
Hi Anu
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
Hi, how can i bake this cookie without oven?
Hi Ruthika,
Add crystal salt to a wide cast iron or iron pan. Cover it with a tight plate and then place these cookies on them. Cover with a lid and bake. You will have to keep checking, not sure about the time it takes. Hope this helps
Hi Swasthi, this recipe looks simple and Is so loaded with healthy ragi, I have to try this! But can I bake it in a microwave? Could you please help me with the settings for that?
Thanks 🙂
Hi Rashmi,
Same with these too i haven’t tried. But these come out very good in a stove top cake pan, aluminum ones that are available in India. I wonder if the cookies turn out crisp in microwave. These cookies turn out extra ordinary, very nice and crunchy if baked in oven, that may miss if made in microwave.
hi,
is there any other way to bake them other than oven? Can i do it on a non stick pan or microwave?
Hi Urvi, Iam so sorry. I somehow missed your comment. sorry for the delay. these can be baked in a pressure cooker. Fill sand at the bottom, cover with a foil, so that the sand doesn’t come on to the cookies. Place the cookies on a plate, then the plate over the foil. Bake them on a medium high flame, the flame should reach the diameter of the cooker. how long to bake? no idea, since i have seen my sil doing this, i havent’ done it. You can keep checking after 10 to 12 minutes. Hope this helps