Millets are healthiest of all grains. We do not normally tend to use millets in our daily routine. So cookies with millets are in one way an attempt to bringing back our ancestors magic of healthy living. The light brown sugar in the recipe makes it tasty and the crunchy nuts in the cookie adds nutrition and crispiness to the cookie
- 2 1/4 (295 gms) cups of millet flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (220 gms) cup unsalted butter, at room temperature
- 3/4 (150 gms) cup white granulated sugar
- 3/4 (160 gms) cup light brown sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cup chocolate chips
- 1 1/2 cup roasted nuts ( Walnuts/Almonds)
*You could use plain ragi powder or the sprouted ragi flour. Sprouted flour is healthier.
- Preheat the oven to 180 degree C (356 degree F).
- Place the oven rack in the middle of the oven.
- Take 2 baking trays and line them up with parchment paper.
- Sift the millet flour, baking soda and salt to mix them well and to remove the lumps if any.
- Place butter in the bowl of your electric stand mixer (you could as well use your electric hand mixer).
- Beat the butter till light and fluffy.
- Add the white granulated sugar and light brown sugar and beat until creamy. This will take nearly 4 to 5 minutes on medium speed.
- Add the eggs one at a time, beating well after each addition.
- Add the pure vanilla extract and beat until well combined.
- Add the flour mixture and beat just until incorporated.
- Remove the bowl from the beater and fold in the nuts and chocolate chips and mix with a rubber spatula or a wooden stick.
- Scoop and make doom shapes and place on the prepared baking sheets atleast 3 inches apart.
- Bake each tray in the oven for nearly 1o to 12 minutes or until the edges start turning hard and brown.
- Remove from oven and cool on wire rack.
- Store in airtight container and use for 4 to 5 days. You could as well refrigerate and use for almost a week.