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 (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
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.
NUTRITION INFO (estimation only)
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.
© 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.
priyanka varma says
Hi dear can I add any natural sweeteners in this dish like banana or dates instead of sugar to make it for babies
swasthi says
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.
Sindhu says
Hi, I have a doubt.. what is de need of refrigerating de dough.. can we prepare it directly..
swasthi says
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
aya says
can iuse oat f &omitwhole wheat thanks
swasthi says
Hi Aya,
I haven’t tried
Sukee says
Hello ma’am, since egg is added, how long we can keep it.?
swasthi says
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.
Sathya Natarajan says
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
swasthi says
Hi Satya,
I feel they are under baked. They will turn out crunchy and light. Wish I could figure out where you went wrong.
🙂
Sathya Natarajan says
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
swasthi says
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.
Sathya Natarajan says
Shall I roll the dough and cut it with cookie cutter? If so, how much thickness is needed
swasthi says
Hi Satya
Not sure if it works as the dough is delicate and may crack a lot while rolling.
Rinku Jalandhara says
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)
swasthi says
Hi Rinku
This recipe works well with powdered jaggery that’s available readily. Thank you very much for rating the recipe.
shobha says
Hi Swasthi, do you have any recipe for making carrot cup cakes without baking powder or soda? I prefer to use jaggery
swasthi says
Hi Shobha
I do not have one without baking powder or soda. If i find one I will share it.
Shobha says
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
swasthi says
Hi Shobha
Coconut flour should work but I have never tried it. You can replace atta with ragi flour or almond powder.
shobha says
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
swasthi says
Shobha
I have not tried it but i am sure it will work. you can just add as much needed till the dough binds.
Sweeya Reddy says
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
swasthi says
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
Anusha says
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.
swasthi says
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
Radhika Madhav says
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