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Ragi cookies | How to make coconut ragi cookies

By swasthi , on May 29, 2019, 69 Comments, Jump to Recipe

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.

ragi cookies

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.

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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

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ragi cookies

Ragi cookies recipe | How to make coconut ragi cookies

Coconut ragi cookies – crunchy, delicious and healthy. These cookies are made without any leavening agent yet they turn out great. 
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time10 minutes
Resting1 hour
Total Time1 hour 10 minutes
Servings24
AuthorSwasthi

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
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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.
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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)

Nutrition Facts
Ragi cookies recipe | How to make coconut ragi cookies
Amount Per Serving
Calories 115 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 48mg2%
Potassium 29mg1%
Carbohydrates 12g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 165IU3%
Calcium 4mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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How to make ragi cookies at home

1. These are the ingredients to use. Butter has to be soft but cold.

ingredients

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.

beating the butter and sugar till light and fluffy

3. Add egg and vanilla. Beat till well incorporated.

Add egg and vanilla

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.

add coconut, flour

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.

Make balls and flatten them
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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.

coconut ragi cookies
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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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Recipe Rating




69 Comments
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Ashley
March 17, 2021 4:21 pm

Hi Swasthi can you please tell me how much 3/4 cup ragi flour and 3/4 cup coconut is in grams?

Reply
swasthi
Reply to  Ashley
March 19, 2021 11:47 am

Hi Ashley,
I haven’t weighed the ingredients for this recipe. Use a 240 ml cup for measuring.

Reply
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priyanka varma
March 22, 2019 11:07 pm

Hi dear can I add any natural sweeteners in this dish like banana or dates instead of sugar to make it for babies

Reply
swasthi
Reply to  priyanka varma
March 23, 2019 3:30 am

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.

Reply
Sindhu
February 17, 2019 8:42 am

Hi, I have a doubt.. what is de need of refrigerating de dough.. can we prepare it directly..

Reply
swasthi
Reply to  Sindhu
February 17, 2019 9:06 am

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

Reply
aya
October 19, 2018 4:31 pm

3 stars
can iuse oat f &omitwhole wheat thanks

Reply
swasthi
Reply to  aya
October 20, 2018 9:20 am

Hi Aya,
I haven’t tried

Reply
Sukee
October 19, 2018 12:08 am

Hello ma’am, since egg is added, how long we can keep it.?

Reply
swasthi
Reply to  Sukee
October 19, 2018 2:19 pm

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.

Reply
Sathya Natarajan
October 16, 2018 5:52 am

5 stars
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

Reply
swasthi
Reply to  Sathya Natarajan
October 16, 2018 7:31 am

Hi Satya,
I feel they are under baked. They will turn out crunchy and light. Wish I could figure out where you went wrong.
🙂

Reply
Sathya Natarajan
Reply to  swasthi
October 16, 2018 12:07 pm

5 stars
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

Reply
swasthi
Reply to  Sathya Natarajan
October 19, 2018 8:02 am

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.

Reply
Sathya Natarajan
October 15, 2018 6:28 am

5 stars
Shall I roll the dough and cut it with cookie cutter? If so, how much thickness is needed

Reply
swasthi
Reply to  Sathya Natarajan
October 15, 2018 7:47 am

Hi Satya
Not sure if it works as the dough is delicate and may crack a lot while rolling.

Reply
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Rinku Jalandhara
September 13, 2018 6:18 pm

5 stars
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)

Reply
swasthi
Reply to  Rinku Jalandhara
September 15, 2018 12:40 am

Hi Rinku
This recipe works well with powdered jaggery that’s available readily. Thank you very much for rating the recipe.

Reply
shobha
June 22, 2018 3:07 pm

Hi Swasthi, do you have any recipe for making carrot cup cakes without baking powder or soda? I prefer to use jaggery

Reply
swasthi
Reply to  shobha
June 23, 2018 4:00 pm

Hi Shobha
I do not have one without baking powder or soda. If i find one I will share it.

Reply
Shobha
June 15, 2018 9:58 am

4 stars
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

Reply
swasthi
Reply to  Shobha
June 15, 2018 1:18 pm

Hi Shobha
Coconut flour should work but I have never tried it. You can replace atta with ragi flour or almond powder.

Reply
shobha
Reply to  swasthi
June 22, 2018 3:05 pm

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

Reply
swasthi
Reply to  shobha
June 23, 2018 3:59 pm

Shobha
I have not tried it but i am sure it will work. you can just add as much needed till the dough binds.

Reply
Sweeya Reddy
April 13, 2018 6:42 am

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

Reply
swasthi
Reply to  Sweeya Reddy
April 13, 2018 7:45 am

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

Reply
Anusha
January 10, 2018 6:50 pm

5 stars
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.

Reply
swasthi
Reply to  Anusha
January 11, 2018 4:53 am

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

Reply
Radhika Madhav
November 30, 2017 3:53 pm

5 stars
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

Reply
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Jhansi Guraja
November 15, 2017 3:55 pm

5 stars
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.

Reply
swasthi
Reply to  Jhansi Guraja
November 16, 2017 12:48 am

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

Reply
Sreedevi
April 12, 2017 4:19 am

5 stars
Can I substitute butter with ghee?

Reply
swasthi
Reply to  Sreedevi
April 12, 2017 4:24 am

I guess it works with ghee. Powder the sugar & mix with melted ghee. Beat well until creamy and then use.

Reply
Madhu
March 20, 2017 5:39 am

5 stars
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

Reply
swasthi
Reply to  Madhu
March 23, 2017 3:45 am

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

Reply
Anu
November 15, 2016 6:16 pm

5 stars
Hi…..do v need to bring the dough that was refrigerated for 1hr to room temperature before baking in the oven

Reply
swasthi
Reply to  Anu
November 16, 2016 12:49 am

Hi Anu
No we dont need to bring it to room temp

Reply
Grace
September 29, 2016 3:38 pm

Can i use nuts in it

Reply
swasthi
Reply to  Grace
September 30, 2016 12:54 am

yes you can use. chopped nuts. A little less than half cup or 1/4 cup should be fine

Reply
Ruthika
July 21, 2016 6:55 am

5 stars
Hi, how can i bake this cookie without oven?

Reply
swasthi
Reply to  Ruthika
July 23, 2016 2:49 pm

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

Reply
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Rashmi
November 8, 2015 2:54 am

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 🙂

Reply
swasthi
Reply to  Rashmi
November 8, 2015 12:56 pm

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.

Reply
urvi
June 10, 2015 6:13 pm

hi,

is there any other way to bake them other than oven? Can i do it on a non stick pan or microwave?

Reply
swasthi
Reply to  urvi
June 30, 2015 2:00 pm

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

Reply

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