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Ragi cookies | How to make coconut ragi cookies

By swasthi , on May 29, 2019, 67 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 (1 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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Comments

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  2. priyanka varma says

    March 22, 2019

    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 says

      March 23, 2019

      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
  3. Sindhu says

    February 17, 2019

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

    Reply
    • swasthi says

      February 17, 2019

      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
  4. aya says

    October 19, 2018

    3 stars
    can iuse oat f &omitwhole wheat thanks

    Reply
    • swasthi says

      October 20, 2018

      Hi Aya,
      I haven’t tried

      Reply
  5. Sukee says

    October 19, 2018

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

    Reply
    • swasthi says

      October 19, 2018

      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
  6. Sathya Natarajan says

    October 16, 2018

    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 says

      October 16, 2018

      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 says

        October 16, 2018

        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 says

          October 19, 2018

          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
  7. Sathya Natarajan says

    October 15, 2018

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

    Reply
    • swasthi says

      October 15, 2018

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

      Reply
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  9. Rinku Jalandhara says

    September 13, 2018

    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 says

      September 15, 2018

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

      Reply
  10. shobha says

    June 22, 2018

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

    Reply
    • swasthi says

      June 23, 2018

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

      Reply
  11. Shobha says

    June 15, 2018

    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 says

      June 15, 2018

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

      Reply
      • shobha says

        June 22, 2018

        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 says

          June 23, 2018

          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
  12. Sweeya Reddy says

    April 13, 2018

    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 says

      April 13, 2018

      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
  13. Anusha says

    January 10, 2018

    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 says

      January 11, 2018

      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
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  15. Radhika Madhav says

    November 30, 2017

    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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