Millet Cookies Recipe
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.
Servings10 cookies
Ingredients
- ¼ cup millet flour
- ¼ cup wheat flour
- 4 tablespoon butter
- ¼ cup palm sugar
- ¾ 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 ½ tablespoon measuring spoon to do this.
- Make a ball and flatten it slightly. Flatten it to ¼ 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.
Nutrition Facts
Millet Cookies Recipe
Amount Per Serving (25 g)
Calories 41
Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 1mg0%
Sodium 15mg1%
Potassium 20mg1%
Carbohydrates 8g3%
Fiber 0.2g1%
Sugar 3g3%
Protein 1g2%
Vitamin A 12IU0%
Calcium 9mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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