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  • Writer's pictureApeksha Gore

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


  1. Sift all flours with baking powder and salt. Rolled oats can be added on top as they won't be sifted through the sieve.

  2. In a bowl mix sugar, jaggery and butter. Beat lightly with a whisk, no electric beater required

  3. Gradually add the flour mix and milk to bring the batter together

  4. The resulting batter should be a loosely held dough, but not runny

  5. Refrigerate the batter for about 10 mins

  6. Roll into balls about 1-1.5 inch wide and slightly flatten on the top

  7. Bake in a preheated oven for about 15 mins. Remove when still soft.

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