Ragi Or Finger Millet Oats Chocolate Cookies 

Ragi or finger millet oats chocolate cookies.

Gluten free, eggless, delicious and healthy cookies for your kiddos and for you too 😊

Nutritious and iron rich ragi or finger millet is a wonder food for adult and kids both.

Calcium deficiency can be cured by taking ragi regularly.

Ragi is the common name of Finger Millet in Southern part of India (and known as Nachni in the northern part of India). Along with oats this is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats.


So here is a delicious way to enjoy healthy ragi and oats both. You can give it in your kid’s tiffin.

I have used ghee or clarified butter but you can use unsalted butter if you like.


Ragi or finger millet flour – 1 cup

Oats – 1/2 cup

Powdered sugar – 1 cup

Ghee or clarified butter – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon


Preheat the oven at 180° for 10 minutes.

Grease a baking tray or line with parchment paper or aluminium foil.

Grind the oats into fine powder.

In a bowl sift ragi or finger millet flour, oats powder, baking powder, soda and cocoa powder.

In a large bowl cream 3/4 cup ghee or clarified butter and powdered sugar.

Add vanilla essence and whisk well.

Now add the dry ingredients.

Mix well and make a smooth dough. Add the remaining ghee if require.

Take 1 tablespoon of the dough. Make round ball with your hand. Press gently.

Make all the cookies and arrange on the greased or lined baking tray 1 inch apart.

Bake in a preheated oven for 12 – 15 minutes or until the edges becomes brown.

Cookies will be soft when hot so let them cool down completely.

Serve these delicious, healthy and melt in mouth cookies with a glass of milk to your to kids.

Or enjoy with your tea or coffee.

Or store in a airtight container for later use.

I would love to hear from you. Please share your thoughts and suggestions in comment.
If you like the recipe please hit the like button of my Facebook page to get the latest update.

Facebook page 

Stay connected at




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 🙂