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.