Healthy millet cookies
Millet cookies are soft and chewy, glutenfree and refined sugar free. They can also be called as millet brookies with texture of both brownies and cookies. These are incredibly delicious.
Ingredients
- Mixed millet flour -1 cup (As told by vendor this mixed millet flour is made of little millet, kodo millet, jowar, bajra, proso millet, foxtail millet and ragi)
- Organic jaggery powder - ½ cup
- Soft butter - (Unsalted) - ½ cup
- Cocoa powder - ¼ cup
- Choco chips (small) - ½ cup
- Baking soda - ¼ tsp
- Salt - ¼ tsp
- Vanilla essence -1 tsp
Instructions
- Dry fry mixed millet flour for a minute on low heat or until the raw smell vanishes. Cool this flour.
- Sieve together millet flour, baking soda, salt and cocoa powder. Keep this aside.
- Take a bowl, add soft butter, jaggery powder and blend or cream it together on medium speed using a hand blender. Add vanilla essence and gently mix.
- Now add the sieved flour, choco chips, and mix everything. The dough will be very sticky. Close with a cling wrap and refrigerate for 15 minutes.
- Preheat the oven at 180℃ for 10 minutes.
- Smear the palm with little oil, make thick brookies and keep them on parchment paper lined baking tray. Bake the brookies for 12 to 15 minutes at 170℃. After baking, the brookies are ready to be taken out from oven.
- Do not remove them from tray immediately, as they will be very soft. After 5 minutes, take out from tray and cool them on rack completely. They will be soft and chewy cookies.
Video
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Notes
Time and temperature settings depend on individual ovens.
The quantity of jaggery can be variable based on individual taste.
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