Finger Millet Or Ragi Chocolate Crinkle Cookies 

Eggless chocolate crinkle cookies with finger millet or ragi flour/atta.

Yes no all purpose this time. I have used ragi flour and whole wheat flour to make this super delicious crinkle cookies. Baking is a stress buster for me. And my house smell heavenly with the aroma of this cookies while baking. Loved it 🙂

First take a look at the numerous benefits of ragi or finger millet. Its a powerhouse of nutrition and act as a treatment for anaemia, diabetes, osteoporosis and brittle bones.

Ragi is packed with iron, protein, calcium etc. Fiber rich finger millet helps to lower cholesterol level and its an ideal food for weight loss.

Ragi is gluten free and suitable for gluten or lactose intolerant people. Not only that it also helps in relieving stress and anxiety.

This post is going to be a part of #Foodiemonday bloghop theme is #cookies. My contribution is this super yummy and healthy chocolate crinkle cookies.

I have always used all purpose flour/maida in Chocolate crinkle cookies. But this time tried to make a healthy version. Super happy with the taste. Perfect soft fudgy inside and crisp outside. Coffee, chocolate and vanilla gives the cookies a lovely aroma.

You can make it with only all purpose flour/maida too.


Whole wheat flour or atta – 1/2 cup

Ragi or finger millet flour – 1/2 cup

Powered sugar – 1/2 cup

Butter – 1/4 cup

Cocoa powder – 4 tablespoon

Curd – slightly less than 1/4 cup

Vanilla essence – 1 teaspoon

Instant coffee powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Powered sugar for coating


Sieve whole wheat flour, ragi/finger millet flour, cocoa powder, baking powder and coffee.

Cream butter and sugar. Mix well and add vanilla essence and curd. Beat well. Now add all the dry ingredients in it. Combine everything with your hand. Make a smooth dough.

The dough  will be smooth and sticky. Cover and keep in refrigerator for 4 to 6 hours or overnight.

It will be stiff when chilled.

Preheat the oven at 180° for 10 minutes.

Spread some powdered sugar on a plate. Make small balls out of the dough. Roll it on the powdered sugar. Press gently.

Place the balls on a baking tray 1 inch apart.

Bake in preheated oven at 180° for 10 – 12 minutes or until the edges becomes crisp and soft in the middle.

If overbake it will be hard and crisp not fudgy inside. But I like both crisp and fudgy 😀

Let the cookies cool down completely before serving.

Enjoy the soft fudgy chocolaty crinkle cookies.

Happy baking 🙂

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

48 thoughts on “Finger Millet Or Ragi Chocolate Crinkle Cookies ”

  1. Hello sujata,

    I made the cookies, they turned out amazing , my kids cant stop eating.. I wanted to ask if the sugar can be replaced with jaggery sugar? Will the texture and outcome be the same?


    Liked by 1 person

      1. Hope you will follow and also take a look at my blog, I have lots and lots of variety and also vegetarian and vegan dishes. I hope you will also join in our Share and Inspire Others! monthly program. The first month’s entries will be released and available tomorrow. The theme for January will be announced on 1 January. Please join and let’s have fun

        Liked by 1 person

      2. WOW – good news, I would love you to join. Each month have a different theme. Check out the theme for February – this will be released on 1 Feb. Then you can submit any recipe fitting that theme by Feb 10th. Hope this will help, and looking forward to your participation each month with a new theme. Let me know if you need more info. ❤

        Liked by 1 person

      3. As per the rules you need to email me @ cookandenjoy@shaw. the link and then I will use the link and the picture of your recipe on a post re this specific topic on or before the 15 th of the month of all the entries received for that particilar month.

        Check out the released post for January to get an idea of what it will look like:

        The following link will give and outline the rules to this monthly exchange

        Liked by 1 person

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