Oats Ragi Whole Wheat Cookies
These delicious eggless cookies are made from oats, ragi and whole wheat with the extra goodness of almonds and cashews. I have used brown sugar as the sweetener but you could use regular refined sugar as well. One cookie is quite filling for those small hunger pangs!
Oats Ragi Whole Wheat Cookies
Easy, no-fuss cookies ready to eat within the hour 🙂
Equipment
- OTG
Ingredients
- ½ cup Ragi Flour Finger Millet Flour
- ½ cup Oats Flour
- ½ cup Whole Wheat Flour
- ½ cup Butter approximately 100 grams
- ⅔ cup Brown Sugar measure and then powder
- ½ cup Almonds and Cashews measure and then powder
- ⅜ tsp Baking Soda
- 3-4 tbsp Milk
Instructions
- Pulse instant oats in a mixer grinder to obtain a course powder. Then grind the brown sugar and lastly pulse the nuts.
- Preheat oven @170 degrees Celsius.
- In a mixing bowl, beat butter and powdered sugar till it is light and fluffy.
- Add the oats flour, ragi flour (finger millet flour), whole wheat flour and powdered nuts.
- Add baking soda and bring the dough together by adding milk (only as much as necessary to bind the dough).
- Line a baking tray with parchment paper. Make smooth balls of 30 grams each and line them on the baking tray at least 2 inches apart. Keep any extra dough in the refrigerator.
- Bake the cookies @170 degrees for 17-18 minutes. But as I always say, do keep a watch on your cookies. They will brown slightly. If needed, line your tray with a double layer of parchment paper to keep the bottom of the cookies from burning.
- Take out the tray and let the cookies rest on the tray for 4-5 minutes. The cookies will still look soft.
- Transfer cookies to a wire rack and let cool completely!
- Store in an airtight container.
Notes
- You can use any nuts of your choice.
- You can also add 1/2 tsp essence if you wish.
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Can I reduce the quantity of butter
Hi, I personally have not tried this recipe with less butter, but if you google, you will find a lot of substitutes for butter.(https://delishably.com/dairy/Substitutes-for-Butter-in-Baking). Not sure how that will alter the texture of the cookie. If you try any alternative, please do let me know!