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Gluten free dairy free cookies

Gluten free dairy free cookies

Raagi/ Nachni. it is Gluten free whole grain with the full of fibre. it also easy to digest

This grain is best to kids, Diabetics diet just reduce the amount of brown sugar . 

 Gluten free dairy free cookies

   Ragi porridge is the most popular  for in during  teething years because of its high content of calcium.
Regular consumption of ragi boosts immunity in childrens.

But kids are not easily eat this ragi stuff. i tried load of raagi recipe to attract my daughters but no use.


So finally i decided to bake something crunchy buttery out of from this raagi. 

तब यहोवा परमेश्वर ने एक रेंड़ का पेड़ लगा कर ऐसा बढ़ाया कि योना के सिर पर छाया हो, जिस से उसका दु:ख दूर हो। योना उस रेंड़ के पेड़ के कारण बहुत ही आनन्दित हुआ।


So the LORD God appointed a plant and it grew up over Jonah to be a shade over his head to deliver him from his discomfort. And Jonah was extremely happy about the plant. Jonah 4:6
Ingredients(Gluten free dairy free cookies)
  • 50 gm Finger millet flour Ragi
  • 50 gm Whole Wheat Flour Atta
  • 20 gm Oats
  • 60 gm Brown sugar / Jaggery Powder
  • 80 gm Unsalted Butter
  • 1/2 tsp Baking Powder
  • 2 tbs Milk


Method(Gluten free dairy free cookies
In a non-stick pan, dry roast the finger millet flour (ragi flour) on low flame for about 10 minutes This will help to remove the raw smell or taste of the flour. Transfer it into a bowl and let it cool.
In a mixing bowl, mix all the dry ingredients by adding butter into it.
Add 1 tbs milk at a time and start binding the dough.
Cover the dough with a cling wrap and let it rest in refrigerator for 30 min.
Meanwhile preheat the oven at 160 °C .
Shape the refrigerated dough into small balls. Flatten each dough ball between the palms and place on a baking tray by leaving so space in between.
Bake the cookies in a preheated oven for 15  minutes.
After baking, let the cookies cool down completely on a wired rack.

Ragi cookies with brown sugar are ready to be served.

Serve with a glass of milk

  • Don’t forget to dry roast the finger millet flour to avoid raw smell.
  • Do not over knead the dough.
  • Use cold butter for the recipe.
  • Resting the dough in refrigerator helps to get crunchy cookies.
  • To get crispy cookies, roll the dough thinner.
  • Add milk to the dough accordingly. The dough should be hard and firm.
  • Always bake cookies in a preheated oven.
  • Store the cookies in an air tight container.

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