Millet Cookies are light, crunchy snacks made with a mix of healthy flours and sweeteners. These homemade cookies are a great way to include millets in your everyday diet in a tasty form. They’re especially nice if you’re trying to replace store-bought biscuits with something more wholesome and homemade.
The recipe is beginner-friendly and comes together with just a few basic ingredients. You don’t need any special tools or baking skills to make them. They are perfect with tea, coffee, or even as a light snack for kids. Once you try them, you’ll want to keep a batch ready for those sudden snack cravings!
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About Millet Cookies
Millet Cookies are made using a mix of millet flour and wheat flour along with palm sugar and butter. The ingredients are basic and easy to find in most kitchens. The dough is soft and easy to shape, and the cookies turn crisp once baked. You don’t need baking soda or eggs for this recipe.
You can use any millet flour you like—ragi, bajra, or jowar all work well and give different flavors. The sweetness is mild, so you can adjust it to suit your taste. You can also use jaggery or brown sugar if you don’t have palm sugar. It’s a great option if you want to include millets in your snacks.
They are great for travel or for packing in lunch boxes. Since they don’t crumble easily, you can carry them around without worry. These cookies are also a nice way to introduce millets to kids in a familiar, tasty form. You can even involve kids in shaping the dough—it’s that simple and fun to make.
These millet cookies are my go-to for guilt-free snacking — crispy, wholesome, and lightly sweet. I love how they pair perfectly with a cup of chai or coffee, especially on cozy evenings.
What’s special about this recipe is the use of millet flour—nutrient-dense and gluten-free—which gives a lovely earthy flavor and texture to the cookies. It’s one of those bakes that feels good to eat, knowing it’s made with wholesome ingredients. And since the sweetness is quite mild, it’s a snack you can enjoy guilt-free.
Millet Cookies Ingredients
- Millet Flour – This is the key ingredient. You can buy whole grain toast it a bit and grind into flour and use it or use store bought millet flour.
- Wheat Flour – Provides structure and helps to bind the millet flour.
- Palm Candy Sugar – Also called as panangkarkandu in tamil adds sweetness with a caramel-like flavor. Gives the cookies color and sweetness.
- Butter – helps the dough to come together and also adds richness and crispness to the cookies.
- Vanilla Essence – I have used vanilla essence, alternatively you can use cardamom powder or other flavoring too.
- Water / Milk –Just a little is added to bring to a dough.
Why This Recipe Works
- This is an easy and quick to make recipe with minimal ingredients.
- It’s made with millet flour, making it rich in fibre and nutrients.
- It’s crispy and tastes mildly sweet, perfect for tea-time.
- This recipe can be customized easily with your choice of millet.
- It’s a great option as a healthier alternative, It has no refined sugar, or maida required.
Similar Recipes
How to make Millet Cookies Step by Step
1.In a mixer add palm sugar candy and powder it finely. To a mixing bowl add butter and powdered sugar.
2.Whisk it well then add vanilla essence and set aside. To another bowl add millet flour and wheat flour and whisk it well.
3.Now beat sugar butter mixture after adding vanilla essence, then add the flour. Mix well with your hands to form a mixture like the one shown below.
4.Then little water / milk to form a dough, I used water – it may require very little water say 1 to 2 teaspoon that is all. Now spoon the mixture using measuring spoon, I used 1/2 tablespoon measuring spoon to do this. Make a ball and flatten it slightly. Flatten it to 1/4 inch thickness or slightly thinner.
5.Line butter paper / silver foil on the baking tray and arrange the cookies. Bake the cookies at 180 deg C for 12-15 minutes or until the edges turn golden brown. Cool on wire rack then store in airtight container.
Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.
Expert Tips
- Use any millet flour – Ragi, bajra, kodo millet, or even a mix of millets can be used. I have used homemade kodo millet flour.
- Powder sugar – Use powdered sugar helps it mix smoothly with butter and gives a smooth finish to the cookies.
- Shaping the cookies – If the dough is sticky, chill it for 10–15 minutes. It becomes easier to handle and keeps its shape while baking.
- Thickness – If you like crispy cookies, flatten the dough a bit more. For softer ones, shape them slightly thicker.
- Don’t overbake – Cookies will look soft when hot but will turn crisp as they cool. Take them out once the edges start to turn golden.
- Sweetness – The cookies are mildly sweet. If you prefer them sweeter, just add a little extra sugar.
- Flavor twist – You can use any flavor of your choice. You can add cardamom powder instead of vanilla for a traditional flavor.
Serving and Storage
Serve them with tea, coffee, or milk for a light snack anytime. Once cooled, store in an airtight container to keep them crisp for 4–5 days.
You can also refrigerate the dough for a day and bake fresh cookies when needed.
FAQS
1.What can I use instead of palm sugar?
You can use powdered jaggery or palm jaggery replacing palm sugar candy
2.What millet flour should I use?
Yes, you can use ragi, kodo, bajra, or little millet flour—choose what you like. You can even use mixed millets flour for added benefits.
3.How can I make my cookies crispier?
Flatten the cookies a bit thinner and bake until crisp. Keep an eye as thinner cookies may easily get burnt.
4. Can I make this recipe without wheat flour?
Yes, but the cookies might be crumbly. I would recommend adding wheat flour.
5.What can I replace vanilla essence with?
You can use cardamom powder or other flavorings like almond essence, butterscotch etc.
If you have any more questions about this Millet Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Millet Cookies Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Millet Cookies Recipe
Ingredients
- 1/4 cup millet flour
- 1/4 cup wheat flour
- 4 tablespoon butter
- 1/4 cup palm sugar
- 3/4 teaspoon vanilla essence
- 2 teaspoon water / milk
Note* : If you don’t have readymade millet flour, dry roast any millet you have till golden brown then powder and use it. You can replace palm sugar with jaggery / demerara sugar
Instructions
- In a mixer add palm sugar and powder it finely.
- In a mixing bowl add butter and powdered sugar.
- Whisk it well then add vanilla essence and set aside.
- In another bowl add millet flour and wheat flour and whisk it well.
- Now beat sugar butter mixture after adding vanilla essence, then add the flour. Mix well with your hands to form a mixture.
- Then add little water / milk to form a dough, I used water…it may require very little water say 1 to 2 teaspoon that’s all.
- Now spoon the mixture using measuring spoon, I used 1/2 tablespoon measuring spoon to do this.
- Make a ball and flatten it slightly. Flatten it to 1/4 inch thickness or slightly thinner.
- Line butter paper / silver foil on the baking tray and arrange the cookies.
- Bake the cookies at 180 deg C for 12-15 minutes or until the edges turn golden brown.
- Cool on wire rack then store in airtight container.
- Serve Millet Cookies warm with a glass of milk or as a tea time snack.
Notes
- Use any millet flour – Ragi, bajra, kodo millet, or even a mix of millets can be used. I have used homemade kodo millet flour.
- Powder sugar – Use powdered sugar helps it mix smoothly with butter and gives a smooth finish to the cookies.
- Shaping the cookies – If the dough is sticky, chill it for 10–15 minutes. It becomes easier to handle and keeps its shape while baking.
- Thickness – If you like crispy cookies, flatten the dough a bit more. For softer ones, shape them slightly thicker.
- Don’t overbake – Cookies will look soft when hot but will turn crisp as they cool. Take them out once the edges start to turn golden.
- Sweetness – The cookies are mildly sweet. If you prefer them sweeter, just add a little extra sugar.
- Flavor twist – You can use any flavor of your choice. You can add cardamom powder instead of vanilla for a traditional flavor.
Rumana Ambrin
They look so beautiful… Want to try now…
Coral crue
what is millet locally called? so interesting…also can i use just millet flour and not use any wheat flour in this recipe?
SHARMILEE J
Millet is Siruthaniyangal in Tamil…..I dont think it will work out as the dough will not hold together this is my guess…You can try and see
heyiblogged
Which millet flour did you use?
SHARMILEE J
It is mixed millet flour….
Shobhana Menon
What do you call kodo millet in Tamil
SHARMILEE J
It is Varagu in Tamil…Please check how to cook millets post for more translations
Lalitha R
Looking crispy and yummy!
Can I use 'Sathumavu' powder instead of millet and wheat flour?
SHARMILEE J
Thats a lovely idea….You can try and see,guess it should work….Please let me know how it turned out for u! 🙂
Sudha
Turned out excellent, I add some cashews also and home made vanilla extract 🙂
Prabha Ramkumar
The cookies look great! Can we use ghee instead of butter though? If so, can you please suggest the amount of ghee to be used?
SHARMILEE J
Yes you can can try with the same quantity….
Sophia
Hii sharmi I'm tasting the millet(samai flour) cookies.. Taste is really awesome.. Best cookies I've made till date?
L
Hello, should the flour be roasted?
Sharmilee J
No I used it as such
Poorani
Can we do this without oven
Sharmilee J
yes try in cooker
Naga Sai
Tried millet cookies recently, and I’m hooked! 🍪🌾 Made with wholesome grains like bajra and ragi, they’re not only delicious but also guilt-free. Perfect for a quick snack or with your cup of chai! No maida, just pure goodness.
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