Healthy Ragi Oats Wheat cookies
I was in search of something to dunk in my tea but was bored of the same old stock from the stores. I was leaning more on the biscuit side than the cookie and also didn't want to indulge in a lot of chocolate as I wanted to keep it simple.
With this in mind, I set off rummaging around the internet for a good ragi cookie recipe. Almost at the last moment, I decided to throw in some oats and substitute the white flour with whole wheat flour. I was skeptical how the cookies would turn out, but as I pleasantly discovered my substitutions worked perfectly and I had a batch of delectable cookies at the end of the hour.
I used part brown sugar and part organic jaggery powder, however you can use brown sugar entirely. Also I used part butter and part melted ghee, all butter should work great too.
0.5 cup whole wheat flour
0.5 cup roasted ragi flour
0.5 cup oats flour and rolled oats mix
0.5 cup sugar and jaggery powder mix
0.25 cup melted butter
0.25 cup melted ghee
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon cardamom powder
0.5-0.75 cup milk
Sift all flours with baking powder and salt. Rolled oats can be added on top as they won't be sifted through the sieve.
In a bowl mix sugar, jaggery and butter. Beat lightly with a whisk, no electric beater required
Gradually add the flour mix and milk to bring the batter together
The resulting batter should be a loosely held dough, but not runny
Refrigerate the batter for about 10 mins
Roll into balls about 1-1.5 inch wide and slightly flatten on the top
Bake in a preheated oven for about 15 mins. Remove when still soft.